Creamy Soups and Minestrone: Three Tasty Recipes with Extra Virgin Olive Oil
h r e e T a s t y R e c i p e s w i t h E x t r a V i r g i n O l i v e O i l
Winter and soups are a perfect match…
There’s nothing better at the end of the day than a creamy soup, a hearty stew, or a minestrone that warms the heart, all naturally seasoned with excellent extra virgin olive oil from Oscar Frantoio.
Olive oil contains many beneficial properties, including polyphenols: powerful natural antioxidants with health benefits for our bodies.
If you’re unsure which winter soup or stew to make, here are three easy and delicious recipes you can try!
Frantoiana Soup
A vegetable and legume soup that features new, fresh olive oil from the mill, which gives the recipe its name.
Instructions:
Boil the beans in plenty of water with a clove of garlic and a sprig of rosemary. Once cooked, set aside some beans and blend the rest with a bit of cooking liquid. Meanwhile, wash and dice the vegetables: potatoes, carrots, black cabbage, savoy cabbage, pumpkin, and peas. When the bean broth boils, add the vegetables, tomato sauce, and your preferred herbs. Salt if necessary and let it cook for an hour. Toast the bread, place it in bowls, and pour the soup over the bruschettas. Drizzle with olive oil, add a grind of pepper, and serve the soup hot!
Pumpkin Soup
Pumpkin is one of the most used products in winter, and this creamy soup is its finest expression.
Instructions:
Cut and hollow out a pumpkin, then dice the flesh. Peel and slice two shallots and sauté them in a pan with a tablespoon of olive oil. Add the pumpkin flesh and gradually pour in about 1 liter of vegetable broth, stirring continuously. Cover and let it cook for about 20 minutes. Once cooked, blend everything until you get a smooth cream. Serve the hot soup with oven-baked croutons and a drizzle of extra virgin olive oil.
Barley and Savoy Cabbage Soup
Soups are a winter must-have, and cereals are perfect when combined with vegetables. A complete, delicious, and hearty dish.
Instructions:
Cut half a savoy cabbage into strips and clean a pumpkin weighing about 1 kg. Rinse about 250 grams of pearl barley under running water. Chop an onion and sauté it in a pan with three tablespoons of olive oil, then add the savoy cabbage and diced pumpkin. Add the pearl barley and vegetable broth, toasting it gradually. Let it cook for about 40 minutes, season with salt and pepper, and before serving, don’t forget a drizzle of raw extra virgin olive oil.
