The legume and Fucino potato soup is a warm, rich, healthy first course, a “comfort food” to be enjoyed on the coldest days. The main ingredient of the soup is the Fucino IGP potatoes, a traditional Abruzzo agri-food product, an excellence with an unmistakable flavor. The legume and Fucino potato soup is enveloping and creamy, excellent enjoyed as is, but if you prefer, you can add pasta: ditalini are perfect. The legume and Fucino potato soup is my contribution to “Delicious Abruzzo” the column created by Mary from “An American among the Bears” and Francesca from “Dust of Spices” aimed at showcasing the products, excellences, and dishes of our wonderful Abruzzo.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 5.3 oz peas (frozen)
- 5.3 oz borlotti beans (cooked)
- 7.1 oz lentils (cooked)
- 4.4 oz red beans (cooked)
- 2 Fucino IGP potatoes
- 3.5 oz speck (or smoked bacon)
- 2 tbsp extra virgin olive oil
- 2 tsp homemade vegetable bouillon (or vegetable broth)
- 1.1 oz soffritto mix (celery, carrot, onion)
Tools
- 1 Cutting Board
- 1 Knife
- 1 Peeler
- 1 Cast Iron Casserole
Steps
Peel the carrot and dice it. Also dice the celery and finely chop the onion. Peel the potatoes and cut them into cubes. Dissolve the homemade vegetable bouillon in hot water. Pour the extra virgin olive oil into the casserole, add the onion and let it sauté for a couple of minutes, then add the carrot and celery and sauté for another two minutes. Add the sliced speck or bacon and let brown. Add the potatoes and frozen peas, cover with hot water and bring to a boil. When the potatoes are soft (about 20 minutes), add the borlotti beans, red beans, and lentils. Continue cooking for another 20 minutes. Adjust salt if necessary. Serve the soup very hot.
Notes
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Curiosities
The Fucino IGP potato, also known as the Avezzano potato, takes its name from the cultivation area. It has a round/oval shape, the irregular skin varies from light to red, the pulp has a color ranging from white to yellow and a texture that can be more or less floury or firm and compact depending on the variety. It has a high phosphorus and potassium content. In cooking, it is suitable for many uses: excellent boiled, fried, baked, but also perfect for soups and stews. Added to bread dough, it makes it softer.
