Zuppa autunnale di fagioli | CHEF in CAMICIA

15-bean mix

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and cook faster.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

diced tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomato puree

Canned puree is often less expensive and has a longer shelf life.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon cubes

Bouillon cubes are a cost-effective way to add flavor.

Prepare the fresh borlotti beans, peeled and ready to use.

Cook the boiled chestnuts and set aside.

Chop the guanciale and sauté it in a pot until crispy.

Add diced potatoes, chopped carrots, and chopped celery to the pot and sauté until softened.

Add chopped onion and continue to cook until translucent.

Incorporate the peeled San Marzano tomatoes and stir well.

Add the fresh borlotti beans and boiled chestnuts to the mixture.

Pour in enough water to cover the ingredients and add the bay leaf and rosemary.

Season with salt and pepper to taste.

Simmer the soup for about 40 minutes until all ingredients are tender.

Serve hot with slices of rustic bread.

Cooking Techniques

Spice Level: