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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

Olive oil, 2 tbsp (30 ml; approximately 27 g)
Pancetta, diced, 4 oz (115 g)
Onion, chopped, 1 medium (about 6 oz / 170 g)
Garlic, minced, 2 cloves (about 0.2 oz / 6 g)
Leek, white and light green parts, sliced, 1 leek (about 4 oz / 115 g)
Celery, chopped, 2 stalks (about 3 oz / 85 g)
Carrots, diced, 2 (about 6 oz / 170 g)
Potatoes, peeled and diced, 2 medium (about 12 oz / 340 g)
Chestnuts, cooked and chopped, 1 cup (150 g) (estimated edible portion: 150 g)
White beans, cooked and drained, 1 cup (200 g) (estimated edible portion: 200 g)
Diced canned tomatoes, 1 can (14 oz / 400 g)
Chicken stock, 4 cups (960 ml; approximately 960 g)
Dry white wine, 1/2 cup (120 ml; approximately 120 g), optional
Bay leaf, 1 leaf
Dried thyme, 1 tsp (5 g)
Swiss chard, chopped, 3 cups (90 g)
Salt and black pepper, to taste
Fresh flat-leaf parsley, chopped, 2 tbsp (approximately 8 g)
Brocciu, crumbled, 4 oz (115 g) (practical catalog alternative for estimate: ricotta)
Extra-virgin olive oil, for drizzling (amount unspecified)

Instructions

1. Heat the olive oil in a large heavy pot over medium heat. Add the diced pancetta and cook until browned and its fat renders, about 5–7 minutes.
2. Add the onion, leek, celery, and carrots. Cook, stirring occasionally, until softened, about 6–8 minutes. Add the garlic and cook for 1 minute, until fragrant.
3. Add the optional white wine to deglaze the pot and simmer until mostly evaporated, about 2 minutes. Stir in the diced tomatoes, potatoes, chestnuts, cooked white beans, bay leaf, and dried thyme.
4. Pour in the chicken stock. Bring to a gentle boil, then reduce the heat and simmer uncovered until the potatoes are tender and the flavors meld, about 20–25 minutes.
5. Add the Swiss chard and simmer for 5–7 minutes, until wilted and tender. Season with salt and black pepper to taste.
6. Remove and discard the bay leaf. Stir in the parsley and adjust the seasoning. For a thicker texture, mash some of the soup against the pot or briefly blend a portion, then return it to the pot.
7. Ladle into four bowls. Top with crumbled brocciu (or the labelled ricotta catalog alternative) and drizzle with extra-virgin olive oil. Serve with crusty bread, if desired.