Rosa Marina Soup Recipe
This Italian-inspired Rosa Marina Soup Recipe will satisfy your hunger and warm you up from the inside out with its robust blend of flavorful vegetables and substantial meats. If you attempt this dish, you will enjoy every bite.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 2 potatoes diced
- 3 tomatoes diced
- ½ cup red wine
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon thyme leaves removed
- 4 cups vegetable stock
- 1 bay leaf
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley finely chopped
- ½ cup Parmesan cheese grated
Instructions
- Warm the olive oil in a big saucepan set over medium heat.
- Add the onion and garlic and sauté for approximately 5 minutes, or until softened and faintly brown.
- Stir together the carrots, celery, potatoes, and tomatoes.
- Add the red wine and simmer for 5 minutes.
- Add the salt, black pepper, thyme, vegetable stock, and bay leaf, and bring to a boil.
- Turn the heat down to a gentle simmer and cook for 20 minutes.
- Take out the bay leaf and then add the lemon juice along with the parsley.
- Continue to simmer for another 5 minutes.
- Remove from heat, then add the Parmesan cheese while stirring.
- Serve warm.
Notes
- Vegetarian Rosa Marina Soup. The traditional Italian pancetta has been replaced with vegetable broth, and the soup’s traditional chicken broth has been swapped out for a vegetarian option. Herbs and spices elevate the dish to a whole new level of taste. This soup’s fresh tomatoes, white beans, and carrots give it a substantial, nourishing flavor.
- Spicy Rosa Marina Soup. To give our Rosa Marina Soup a little extra bite, we’ve added some red pepper flakes. The smokiness comes from the spicy Italian sausage that is used to boil the white beans in the soup. The red pepper flakes add pleasant heat to the soup without overpowering the tomato, garlic, and herb base.
- Creamy Rosa Marina Soup. The cream is used in place of broth to create a velvety soup in this recipe. The soup is still made with cooked pancetta and white beans, but the addition of cream alters the soup’s taste. This soup is a step up from the classic because of the parmesan cheese and fresh parsley that top it.
- Slow Cooker Rosa Marina Soup. This simplified soup recipe is ideal for hectic weeknights or weekend afternoons. Pancetta and white beans go in first, followed by the other ingredients. Leave the cooking to the slow cooker. The prolonged simmering brings out the soup’s full range of flavorful components.
- Cheesy Rosa Marina Soup. Compared to previous iterations, this soup has a much more robust flavor. This soup is made with chicken broth and white wine rather than broth or cream. The soup’s thick and creamy texture comes from the combination of white beans, pancetta, and a variety of cheeses.
- Tomato-Less Rosa Marina Soup. If you don’t care for tomatoes in your soup, this is the recipe for you. Herbs and spices provide depth to the chicken broth used to boil the white beans, pancetta, and carrots. Pureed white beans give the soup a rich and creamy consistency and also make up the bulk of the soup.
Nutrition
Calories: 184kcalCarbohydrates: 22gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 1173mgPotassium: 594mgFiber: 3gSugar: 6gVitamin A: 4447IUVitamin C: 30mgCalcium: 133mgIron: 1mg
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