Name: Cauliflower Soup
Yield: makes about 2 1/2 quarts
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 2 ounces pancetta, cut into 1/4-inch dice; 1 medium onion, finely chopped; 1 large carrot, cut into 1/4-inch dice; 4 quarts cold water; 1 tablespoon plus 1 teaspoon kosher salt; 1 large head cauliflower, cut into small florets; 1 cup brown lentils, rinsed; Grated Grana Padano or Parmigiano-Reggiano, for serving

I love soups, and I love cauliflower, and who doesn’t like pancetta? This is a delicious soup, and, yes, you can serve it as is, or you can add some cooked white or brown rice. Get yourself some crusty bread, a glass of Chianti Classico or Morellino (the other Tuscan red), and enjoy.

Recipe information

Yield
makes about 2 1/2 quarts

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling

2 ounces pancetta, cut into 1/4-inch dice

1 medium onion, finely chopped

1 large carrot, cut into 1/4-inch dice

4 quarts cold water

1 tablespoon plus 1 teaspoon kosher salt

1 large head cauliflower, cut into small florets

1 cup brown lentils, rinsed

Grated Grana Padano or Parmigiano-Reggiano, for serving

Preparation

Step 1
Heat the olive oil in a large soup pot set over medium heat, and toss in the pancetta. Cook and stir until the pancetta renders its fat, about 4 to 5 minutes. Add the onion and carrot, cooking until they begin to soften, about 5 minutes. Pour in the water, and add 1 tablespoon of the salt. Partially cover, bring to a rapid simmer, and cook to develop the flavors, about 25 minutes.
Step 2
Add the cauliflower and lentils, and bring again to a rapid simmer. Cook, uncovered, until the cauliflower has broken down and the lentils are tender, about 40 minutes. Season with remaining salt.
Step 3
Serve soup in bowls, with a drizzle of olive oil and some grated cheese.

Cover of the cookbook featuring the author with a table full of fresh herbs and vegetables.

Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes