Winter Soup of Pizzoccheri and Beans 🥣❄️ – Hot and Rustic Recipe from the Valtellinese Tradition
A genuine and nourishing comfort food, perfect for warming up cold winter days with the authentic flavors of the mountains ⛰️🧡
The winter soup of pizzoccheri and beans is a simple and hearty dish that combines two key ingredients of Valtellinese poor cuisine: pizzoccheri – buckwheat pasta – and cannellini beans. Finished with tomato puree and served with shavings of Bitto DOP cheese and bread croutons, it is the ideal recipe to enjoy hot, perhaps in a terracotta bowl, for an authentic and comforting experience 🫕🍞
📝 Ingredients for 4 people
- 400 g of cannellini beans (already boiled)
- 250 g of tomato puree
- 200 g of pizzoccheri
- Salt to taste
- Shavings of Bitto DOP cheese to taste
- Bread croutons for serving
For the sauté:
- 1 carrot
- ½ onion
- 1 celery stalk
- Extra virgin olive oil to taste
👩🍳 Step-by-step preparation
- In a large pot, prepare a sauté with oil, carrot, celery, and onion finely chopped.
- When the sauté is golden, add the tomato puree, a pinch of salt, and the cannellini beans that have already been boiled.
- Let it cook slowly for about 20 minutes, stirring occasionally.
- Add about 1 liter of water and bring to a boil.
- Add the pizzoccheri and cook over low heat for about 15 minutes, until they are tender.
- Serve the soup hot in terracotta bowls, finishing with shavings of Bitto DOP cheese and bread croutons.
💡 Chef's tips:
- You can enrich the soup with a drizzle of rosemary-flavored oil before serving.
- Great also the next day, slightly reheated!
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
