Full Recipe
Author
Toponia Miller, of The Fatted Calf Charcuterie |
Description
"This hearty Italian style vegetable soup seasoned with Tutto Porchetta is immensely satisfying. We add fresh zucchini and green beans to this soup in the spring and summer months when they are readily available but in the colder months you can easily substitute diced winter squash, celery root, potatoes or sliced mushrooms. Be sure to add the vegetables to the pot a little at a time and add a pinch of salt with each addition to allow each of them to cook properly and express their flavor. Adding broth will make for a richer soup but we often find that with the Tutto Porchetta and Parmigiano Reggiano rind added, it is plenty flavorful made with only water and the bean cooking liquid. We always make a large pot of this soup because it is even more delicious the next day."
