Zuppa Quaresimale
Sardinian Lenten soup with civraxiu bread, white beans, cabbage, cavolo nero, and tomato passata.
Ingredients
Base
Beans
Sauce
Greens
Flavor
Aromatics
Battuto
Fat
Seasoning
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Instructions
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Soak the beans overnight in water at room temperature. The next day, drain and cook them in a wide pot with two litres of lightly salted water over low heat.
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After twenty minutes, add the strip of pork rind to the beans and keep cooking.
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While the beans cook, finely chop the onion, garlic, celery, and parsley into a battuto. Soften it gently in olive oil in a separate wide pot.
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When the battuto is translucent, add the cabbage sliced into thin strips, the chard cut into large pieces, and the potato diced into chunks. Stir, then add the cavolo nero and thyme.
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Pour in the tomato passata and transfer the beans with their cooking broth into the pot. Season with salt and simmer gently for thirty minutes.
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Turn off the heat and let the soup rest for at least fifteen minutes.
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Slice the civraxiu thin, brush with olive oil, and toast under a grill or in a dry hot pan until golden and crisp.
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Place the toasted bread at the bottom of each bowl and ladle the soup over it.
Storage & Meal Prep
Rests well overnight. The bread absorbs more broth by the second day, which is how many people prefer it.
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The Story Behind This Dish
In Sardinia, Zuppa Quaresimale belongs in the home pot. I build it around stale pane sardo civraxiu, cannellini beans, and tomato passata.
I soak the beans overnight in water at room temperature. The next day, drain and cook them in a wide pot with two litres of lightly salted water over low heat. After twenty minutes, add the strip of pork rind to the beans and keep cooking.
I slice the civraxiu thin, brush with olive oil, and toast under a grill or in a dry hot pan until golden and crisp. I place the toasted bread at the bottom of each bowl and ladle the soup over it. I keep the pot quiet and let the broth settle before I serve it.
Part of: The Sardinian Kitchen
Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide
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