Bordatino Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 can (400g) cannellini beans, drained and rinsed 1 can (400g) cannellini beans, drained and rinsed
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon chili flakes (optional) 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 32g, 8g
• Protein: 8g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent and fragrant.
2. 2.
   Add the diced carrots, celery, and zucchini to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Pour in the diced tomatoes and vegetable broth. Stir well to combine.
4. 4.
   Add the cannellini beans, dried rosemary, dried thyme, and chili flakes (if using). Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the vegetables are tender.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the Bordatino Soup hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Cannellini beans — If using canned beans, make sure to drain and rinse them thoroughly before adding to the soup. This helps remove excess sodium and ensures a cleaner flavor.

Tips & Tricks

• For a heartier version, you can add cooked pasta or rice to the soup.
• Feel free to customize the vegetables based on what you have on hand or what is in season.
• To make the soup spicier, increase the amount of chili flakes or add a pinch of cayenne pepper.
• Serve the soup with a drizzle of extra virgin olive oil and a sprinkle of grated Parmesan cheese for added richness and flavor.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to develop further, making it even more delicious the next day.

Serving advice

Serve the Bordatino Soup as a main course, accompanied by crusty bread or a side salad. It is a satisfying and complete meal on its own.

Presentation advice

Garnish the soup with a sprig of fresh rosemary or thyme to add a touch of elegance. Serve it in rustic bowls or soup tureens to enhance the cozy and comforting feel of the dish.