Zuppa di Castagne e Fagioli dell'Appennino (Apennine Chestnut and Bean Soup)
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Ingredients
- 200 g cooked chestnuts
- 400 g cannellini beans
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, finely chopped
- 2 fresh rosemary
- 800 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 327 kcal
- Protein
- 10.2 g
- Carbohydrate
- 45.1 g
- of which sugars
- 11 g
- Fat
- 8.8 g
- of which saturates
- 1.3 g
- Fibre
- 10.8 g
- Salt
- 2.16 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and soften the onion, carrots and celery for 10 minutes.
- 2
Add the rosemary and cannellini beans and cook for 2 minutes, then pour over the vegetable stock.
- 3
Simmer for 15 minutes, then add the chestnuts and cook for a further 10 minutes until everything is soft.
- 4
Remove the rosemary stalks and blend about half the soup with a stick blender for a creamy texture, leaving some beans and chestnuts whole.
- 5
Season with black pepper and ladle into bowls with a drizzle of olive oil.
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