adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ricotta cheese tartines with aromatic white bean & vegetable soup
Ricotta cheese tartines with aromatic white bean & vegetable soup
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Whip up Curtis Stone's flavorful ricotta cheese tartines paired with fragrant white bean and veggie soup to satisfy your family's appetite.
Ingredients:
  • 27.30 gm extra-virgin olive oil
  • 3/4 tsp brand fennel seeds, coarsely ground
  • 2 cloves garlic, finely chopped
  • 1 small brown onion, finely chopped
  • 510.00 gm brand real chicken stock
  • 1 small sprig fresh rosemary
  • 1 sprig fresh thyme
  • 2 stalks celery, thinly sliced
  • 200g carrot
  • 400g can brand cannellini beans, drained, rinsed
  • 1/2 bunch fresh asparagus, trimmed, sliced on the diagonal
  • 20g (1 loosely packed cup) baby spinach
  • 1/2 lemon, cut into wedges
  • 100g baguette
  • 1 clove garlic, peeled, halved
  • 130g fresh ricotta cheese, from the deli
  • 15g parmesan
  • 20g prosciutto
Instructions:
  • Heat 1 tablespoon of oil in a medium saucepan over medium heat. Add fennel seeds and cook until fragrant, about 1 minute. Stir in garlic, then add onion and cook until translucent, about 4 minutes. Pour in stock, 2 cups of water, rosemary, and thyme. Cover and bring to a simmer. Add celery and carrots, cover, and cook until vegetables soften slightly, about 5 minutes.
  • Gently fold in the beans, asparagus, and spinach, then cover and simmer for 3 minutes until the asparagus is tender yet slightly crisp. Remove from heat and season with salt and pepper to taste.
  • For the tartines, heat an indoor grill pan over medium heat. Brush both sides of the bread with oil and rub with the garlic clove. Grill each side for about 3 minutes until hot, toasted, and marked with grill lines.
  • Combine ricotta and Parmesan in a small bowl, season with salt to taste. Spread over grilled bread, top with freshly ground pepper and prosciutto.
  • Pour the soup into bowls, then generously drizzle the remaining 1/2 tablespoon of oil on top. Enjoy with the tartines and fresh lemon wedges for a delightful finishing touch.

Similar Recipes