Zuppa di Fagioli e Zucca: Squash and Cannellini Bean Soup

Name: Zuppa di Fagioli e Zucca: Squash and Cannellini Bean Soup
Cook time: 1 hour
Cuisine: Italian
Ingredients: Extra-virgin olive oil Small chunk of pancetta (30 g/1 ounce) 1 medium yellow onion; chopped 1 large carrot; diced 2 ribs of celery; diced 1 clove garlic; lightly crushed 1 peperoncino; minced; or a pinch of dried red pepper flakes 2 tablespoons each finely fresh herbs; I use a mix of flat-leaf parsley; rosemary; and sage leaves Fine salt 1 bunch (227 g/8 oz) Tuscan (lacinato) kale; chopped 1 Delicata squash (500g); peeled; seeded; and cubed to yield 400 g (3 cups) flesh 2 cups (400 g) cooked cannellini or borlotti beans; either home-cooked or canned 1 cup (240 ml) tomato puree 3 to 4 cups vegetable; chicken broth; or water 1 piece Parmigiano-Reggiano rind Freshly grated Parmigiano-Reggiano; for serving

Primo

Domenica Marchetti | Fri, 11/12/2021 - 07:32

Photo courtesy of: Domenica Marchetti

Difficulty Level

Low

Cooking Time

1 hour

Cost

Low

Whenever I’m planning a trip to Rome, I try to do my due diligence, which is to say, I hit up friends and check my favorite travel blogs for restaurant recommendations, and then make a list of places I’d like to visit for lunch or dinner. But I always leave room for serendipity. Some of the best meals or dishes I’ve enjoyed in the Eternal City have been at places I’ve happened upon while walking around, exploring a new (to me) neighborhood.

One afternoon a few years ago, m

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Zuppa di Fagioli e Zucca: Squash and Cannellini Bean Soup

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