Ingredients with Measurements:
- 1 pound Puzzone cheese, grated
- 1 pound Bochiotti beans, soaked overnight
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 6 cups vegetable broth
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, carrots, and celery. Cook until the vegetables are soft, about 10 minutes.
3. Add the bay leaf, thyme, and vegetable broth. Bring to a boil.
4. Add the soaked Bochiotti beans and reduce the heat to low. Simmer for 1 hour or until the beans are tender.
5. Remove the bay leaf and use an immersion blender or blender to puree the soup until smooth.
6. Add the grated Puzzone cheese and stir until melted.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium heat for sautéing vegetables, low heat for simmering beans.
Serving size:
6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 35g
Protein: 20g
Fiber: 10g
Substitutions for ingredients:
- Puzzone cheese can be substituted with any other hard cheese such as Parmesan or Pecorino Romano.
- Bochiotti beans can be substituted with any other white bean such as cannellini or navy beans.
Variations:
- Add chopped kale or spinach for extra greens.
- Top with croutons or crispy bacon for added texture.
- Use chicken broth instead of vegetable broth for a meatier flavor.
Tips and tricks:
- Soak the beans overnight to reduce cooking time.
- Use an immersion blender for easier blending and less mess.
- Add the cheese slowly and stir constantly to prevent clumping.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until warmed through.
Presentation ideas:
Serve in a bowl with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
Chopped parsley, croutons, crispy bacon.
Pairings:
Crusty bread, white wine.
Suggested side dishes:
Mixed green salad, roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the cheese clumps, use an immersion blender or blender to blend until smooth.
Food safety advice:
- Make sure to soak the beans overnight to reduce the risk of foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Puzzone cheese is a hard cheese from Italy, while Bochiotti beans are a type of white bean commonly used in Italian cuisine.
Flavor profiles:
Creamy, cheesy, savory.
Serving suggestions:
Serve hot as a main dish or as a starter.
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