Description
The fine mince of the sofrito melts into the soup, giving it complexity.
Ingredients
Scale
For the sofrito:
- 1 large carrot
- 2 garlic cloves
- ½ small red onion
- 2 oz thin-sliced prosciutto
For the soup:
- ¼ cup olive oil
- 2 large carrots, sliced in thin rounds
- 1 bunch cavolo nero or lacinato kale
- 6 to 8 oz green beans, cut in ½- to ¾-inch pieces
- 6 to 8 oz cauliflower, cut into small florets
- 2-inch chunk of Parmigiano-Reggiano rind, optional
- 15-oz can diced tomatoes in juice
- 1 qt (4 cups) low-sodium chicken stock
- 14 ½ to 15-oz can chickpeas or cannellini beans, drained and rinsed
- Best quality olive oil
- Grated Parmigiano-Reggiano
Instructions
For the sofrito:
- Make the sofrito in a food processor, blitzing it into a very fine mixture, just short of pureed.
For the soup:
- Warm the oil in a stockpot or large saucepan over medium heat. Stir in the sofrito and cook a couple of minutes until aromatic.
- Stir in carrots, cavolo nero, green beans, cauliflower, optional cheese rind, tomatoes, and stock. Reduce the heat to medium-low and simmer, partially covered, for 30 to 40 minutes, until the vegetables are quite tender.
- Add the beans and cook another 5 minutes. Add water if the mixture is no longer soupy.
- Ladle into bowls. Drizzle oil over each bowl, and top with Parmigiano-Reggiano. Serve hot.