Entree: France – Corsica – Zuppa Corsa (Hearty Corsican vegetable and bean soup often enriched with chestnuts and cured pork)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 4 oz (115 g) pancetta or lardons, diced
- 1 medium onion, chopped, about 6 oz (170 g)
- 2 cloves garlic, minced (about 0.2 oz / 6 g)
- 1 leek, white and light green parts only, sliced, about 4 oz (115 g)
- 2 celery stalks, chopped, about 3 oz (85 g)
- 2 carrots, diced, about 6 oz (170 g)
- 2 medium potatoes, peeled and diced, about 12 oz (340 g)
- 1 cup (150 g) cooked chestnuts, roughly chopped (fresh or vacuum-packed)
- 1 cup (200 g) cooked cannellini beans (or 1/2 cup dried, soaked and cooked)
- 1 (14 oz) can (400 g) diced tomatoes
- 4 cups (960 ml) chicken or vegetable stock
- 1/2 cup (120 ml) dry white wine (optional)
- 1 bay leaf
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 3 cups (90 g) chopped Swiss chard or savoy cabbage
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley
- 4 oz (115 g) brocciu or ricotta, crumbled for serving
- Extra virgin olive oil for drizzling

Instructions

1. Heat the olive oil in a large heavy pot over medium heat. Add the diced pancetta and cook until browned and fat renders, about 5–7 minutes.
2. Add the chopped onion, leek, celery and carrots to the pot and cook, stirring occasionally, until softened, about 6–8 minutes. Stir in the minced garlic and cook 1 minute until fragrant.
3. Pour in the white wine to deglaze the pan and simmer until mostly evaporated, about 2 minutes. Add the diced tomatoes, potatoes, chopped chestnuts, cooked cannellini beans, bay leaf, and thyme.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer uncovered until the potatoes are tender and flavors meld, about 20–25 minutes.
5. Stir in the chopped Swiss chard or cabbage and simmer another 5–7 minutes until the greens are wilted and tender. Taste and season with salt and pepper.
6. Remove and discard the bay leaf. Stir in the chopped parsley and adjust seasoning. If you prefer a slightly thicker texture, mash a cup of soup against the pot wall or pulse a portion briefly with an immersion blender, then return.
7. Ladle the Zuppa Corsa into bowls and top each serving with a spoonful of crumbled brocciu or ricotta and a drizzle of extra virgin olive oil. Serve with crusty bread.