Updated: May 4
Diana from Biscotti Diana and I created this tasty seasonal soup that features chestnuts! It’s high in protein and fibre. The best part - it’s so festive and cozy 🤎
For 8 portions.
2 small white onions
1 large leek
2 celery stalks
8 cups of chicken broth
1 cup chopped roasted chestnuts
2 - 398 ml cans of cannellini beans (or freshly cooked)
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 or 2 Bartlett or Bosc pears (firm)
Slice and dent about 20 chestnuts and place on a pan. Roast at 400 for 40 minutes. Cool and remove chestnut from shells. Chop and place to the side. Add extra virgin olive oil to a pot and heat up.
Chop up the onions, leeks and celery stalk and add to the pot and cook until translucent. Add 8 cups of chicken broth to the pot and allow it to heat up.
Add the chestnuts and cannellini beans. Allow it to come to a boil then reduce heat and allow the soup to continue cooking for 10 to 15 minutes more or until the chestnuts have adequately softened. Add salt and pepper to taste
Puree the soup using a hand blender or Vitamix on the soup function. If the consistency is too thick for your preference you can add broth until the desired consistency is reached.
Garnish with sliced fresh pears or pear chips made in an air fryer and chopped chestnuts.
Optional topping: pancetta bits.