The Vegetable and Chestnut Soup is a combination of ingredients that blend well together. Typically autumnal, it will fully satisfy your senses: from the aroma to the taste. I prefer to have it in the evening, accompanied by a few slices of toasted bread. However, I can assure you that it’s also delicious with short pasta. The vegetables I used were mostly organic, and the others I picked from my garden. This way, I had no waste: I managed to use everything without any wastage.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 1 Hour
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 14 oz Boiled Chestnuts
- 7 oz Potatoes
- 1 onion
- 1 carrot
- 9 oz Savoy Cabbage
- 9 oz Spinach
- 1 clove Garlic
- to taste nutmeg
- Extra Virgin Olive Oil
- salt and pepper
- 1 tablespoon Whole Wheat Flour
- to taste Pecorino Romano
Preparation
Score the chestnuts and boil them with a bay leaf and a pinch of salt.
Meanwhile, in a saucepan, sauté the onion, carrot, celery, minced garlic clove, and a tablespoon of flour.
When the sautéed mixture is ready, add the spinach, savoy cabbage, very finely diced potatoes, cover with water, and cook.
Remove the chestnuts from the water while they are still hot.
Peel them and add them to the vegetables, remembering to keep some aside for garnishing the plates.
Stir, cover, and continue cooking for about half an hour.
Season with salt, pepper, and a grating of nutmeg.
Blend everything, plate, and sprinkle with a generous handful of grated Pecorino Romano cheese.
Decorate with the chestnuts you set aside and serve hot.
Serve your Vegetable and Chestnut Soup with some toasted bread.
Notes
Tip: if you want to have it with pasta, add more water.
If you like soups, don’t miss the next recipe:https://blog.giallozafferano.it/lappetitovienmangiando/passato-di-verdura-zerpassapassato-di-verdura-zero-sprechi/
Did you like my recipe Vegetable and Chestnut Soup? Follow me on Facebook to not miss any updates!!
