Prep 2 hrs
Cook 1 hr
Zuppa Della Fattoria; Mark Strausman--Two Meatballs in the Italian Kitchen
- 1 cup dried cannellini beans, picked over (6 oz.)
- 4 quarts water
- kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 zucchini, cut into 1-inch dice (8 oz.)
- 1 head cauliflower, core removed, florets chopped (1 1/2 lb.)
- 1 head broccoli, stems removed, florets chopped (1 1/2 lb.)
- 1 bunch swiss chard, trimmed and chopped (12 oz.)
- 1 large carrot, cut into 1-inch dice
- 2 celery, stalks chopped
- 8 ounces green beans, trimmed and cut in half
- 8 ounces green peas (fresh or frozen)
- 4 ounces cremini mushrooms
- 8 ounces potatoes, peeled and cut into 1-inch dice
- 2 fresh rosemary sprigs, leaves chopped
- 1 bay leaf
- 1 large chicken, cut into 8 pieces
- 1 cup dry white wine
- 2 cups canned crushed Italian plum tomatoes, preferably San Marzano
- 4 quarts chicken stock (or 3 quarts canned low-sodium chicken broth plus 4 cups water)
- freshly ground black pepper
- 2 tablespoons lightly toasted pine nuts
- 1 garlic clove
- 2 bunches fresh basil, leaves only
- 1⁄2 cup extra virgin olive oil
- 3 tablespoons freshly grated parmigiano-reggiano cheese
- 2 tablespoons freshly grated pecornio romano cheese
- kosher salt
- freshly grated parmigiano-reggiano cheese, for serving
- extra-virgin olive oil, for drizzling
- Soup: place the beans in a big pot and cover with water; let soak at room temperature for at least 3 hours, or up to 12 hours; drain and rinse well.
- Place the beans in a 6- to 8-quart stockpot, add the 4 quarts water and 1 teaspoon salt; bring to a boil.
- Decrease heat and cook at a gentle simmer until the beans are tender, 1 to 1 1/4 hours; drain and set aside.
- Place an 8- to 10-quart stockpot over med-high heat, and when it is hot, add the olive oil.
- Add in the onions and garlic; saute until soft and golden, 5-7 minutes.
- Add in the vegetables, herbs, and chicken; stir well.
- Add the wine, tomatoes, and chicken stock and bring to a boil.
- Decrease heat to low and gently simmer until all the vegetables are soft, about 1 hour.
- If the liquid evaporates too quickly, add 1/2 cup water at a time, but do not add any water during the last 30 minutes or the soup will not be as rich; season with salt and pepper.
- While the soup is simmering, make the pesto--place the pine nuts, garlic, and basil in a food processor and process until well chopped.
- While the machine is running, drizzle in the oil and process until thick, scraping down the sides of the bowl as needed.
- Add the cheeses and pulse until combined; transfer to a small bowl and season with salt to taste.
- Cover with plastic wrap and refrigerate.
- To serve, ladle the soup into bowls, being sure to divide the chicken pieces equally.
- Place a dollop of pesto in the center of each bowl.
- Garnish with grated cheese and drizzle with oil.