Italian 90 min

Zuppa di Fagioli con Cotiche

Name: Zuppa di Fagioli con Cotiche
Total time: 90 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 lb dried cannellini or borlotti beans, soaked overnight; 6 oz pork rind (cotiche), cut into 1-inch strips; 1 white onion, diced; 4 cloves garlic, sliced; 3 stalks celery, diced; 2 carrots, diced; 1 can (14 oz) whole tomatoes, crushed; 1 sprig fresh rosemary; 4 tablespoons extra virgin olive oil; 6 cups water or light broth; Salt, black pepper, red pepper flakes to taste; Grilled bread and extra olive oil for serving

comfort-foodhigh-proteingluten-free

Ingredientsfor 2

360

Cal

22g

Protein

44g

Carbs

10g

Fat

11 lb dried cannellini or borlotti beans, soaked overnight
26 oz pork rind (cotiche), cut into 1-inch strips
31 white onion, diced
44 cloves garlic, sliced
53 stalks celery, diced
62 carrots, diced
71 can (14 oz) whole tomatoes, crushed
81 sprig fresh rosemary
94 tablespoons extra virgin olive oil
106 cups water or light broth
11Salt, black pepper, red pepper flakes to taste
12Grilled bread and extra olive oil for serving

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Instructions

1
Blanch the pork rind in boiling water for 5 minutes to remove impurities. Drain and rinse.
2
Heat olive oil in a large pot over medium heat. Cook onion, celery, and carrots for 8 minutes until softened. Add garlic and rosemary and cook 2 minutes.
3
Add the drained soaked beans, blanched pork rind, crushed tomatoes, and water. Bring to a boil, skim foam, then reduce to a steady simmer. Cook covered for 1–1½ hours until beans are completely tender and creamy.
4
Remove rosemary sprig. Using a potato masher or the back of a spoon, crush about a third of the beans against the side of the pot to naturally thicken the soup. Season with salt, pepper, and red pepper flakes. Serve in deep bowls over grilled bread with a generous drizzle of extra virgin olive oil.