Zuppa di Taccole with Pancetta and Parmesan

Ingredients

• 500g (1 lb) green beans, trimmed and cut into bite-sized pieces 500g (1 lb) green beans, trimmed and cut into bite-sized pieces
• 100g (3.5 oz) pancetta, diced 100g (3.5 oz) pancetta, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 18g (6g sugars)
• Protein: 12g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the pancetta and cook until crispy. Remove the pancetta from the pot and set aside.
2. 2.
   In the same pot, add the onion, garlic, carrot, and celery. Sauté until the vegetables are softened.
3. 3.
   Add the green beans and bay leaf to the pot. Season with salt and pepper.
4. 4.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for about 20 minutes, or until the green beans are tender.
5. 5.
   Remove the bay leaf from the pot. Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will help thicken the soup while still maintaining some texture.
6. 6.
   Return the soup to the pot and stir well. Adjust the seasoning if needed.
7. 7.
   Serve the Zuppa di Taccole hot, garnished with the crispy pancetta and a generous sprinkle of grated Parmesan cheese.

Treat your ingredients with care...

• Green beans — Make sure to trim the ends of the green beans before cutting them into bite-sized pieces. This will ensure a pleasant texture in the soup.
• Pancetta — If pancetta is not available, you can substitute it with bacon for a similar smoky flavor.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor. Avoid using pre-packaged grated cheese, as it may contain additives that affect the taste and texture of the soup.

Tips & Tricks

• For a vegetarian version, you can omit the pancetta and use vegetable broth instead of chicken broth.
• If you prefer a chunkier soup, you can skip the step of pureeing half of the soup and leave it as is.
• Serve the Zuppa di Taccole with crusty bread on the side for a complete meal.
• To add a touch of freshness, garnish the soup with chopped parsley or basil before serving.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Zuppa di Taccole in warm bowls, allowing the aroma to entice your senses. Accompany it with a side of crusty bread for dipping and enjoy the comforting flavors of this Italian classic.

Presentation advice

To enhance the presentation, sprinkle some freshly grated Parmesan cheese on top of the soup just before serving. The vibrant green color of the soup, combined with the crispy pancetta and the golden Parmesan, will create an inviting and appetizing dish.