Circo's Thirty Vegetable Soup

A soup so irresistible, you will want to fly back to Las Vegas just for the chance to have it again. This is a signature recipe from the acclaimed Maccioni family of New York's legendary Le Cirque restaurant fame.

Circo is the beautiful homestyle Tuscan cuisine restaurant on the lake at Bellagio Resort and Hotel in Las Vegas, run by Sirio and Egidiana's sons, Mario, Marco and Mauro. The sons also manage the wildly popular sister New York restaurant, Osteria del Circo.

Makes 4 servings.

Ingredients:

3 Cups White beans

Thirty vegetables:

1.   Garlic, 2 Tbsp, minced
2.   Onion, yellow, 1 small, diced
3.   Onion, white 1, small, diced
4.   Scallions, 5, chopped
5.   Carrots, 1 large, sliced
6.   Celery, 2 ribs, sliced
7.   Celery root, 1 small, diced
8.   Swiss chard, 2 C. leaves, coarsely chopped
9.   Fennel, 1 bulb, cut in half, remove core and slice
10. Zucchini, 1 cut in half and half moons
11. Summer squash, 1 cut in half and half moons
12. Idaho potatoes, 1 large, diced
13. Yukon gold potato, 1 diced
14. Plum tomatoes, 6, remove stem and cut in quarters
15. Spinach, 2 C. cleaned leaves, coarsely chopped
16. Red chard, 1 C. cleaned leaves, coarsely chopped
17. Red onions, 1 small, diced
18. Green beans, haricot vert, 1 C., cut in small pieces
19. White cabbage, 1 C., julienned
20. Chinese cabbage, 1 C., julienned
21. Black cabbage, cavalo nero, 1 C., (may be difficult to find in the U.S.)
22. Squash, 1/2 butter nut squash, diced
23. Broccoli rabe, 1 bunch
24. Peas, 1 C.
25. Asparagus, 1/2 bunch, cut into 1 inch pieces
26. Artichokes, 1 large, clean to choke and slice
27. Kale, 1 bunch, coarsely chop
28. Leeks, 2, cleaned well and sliced
29. Turnips, 1 peeled and diced
30. Broccoli, 1/2 head

Herbs:

Sage, rosemary, thyme, basil, parsley

Getting Ready

Soak white beans in water overnight in a large container.

Cooking Method

1. Cook beans with 8°C water and 2 tbsp of each herb.
2. Boil one hour or until cooked all the way through.
3. Add the tomatoes and continue cooking for 10 minutes.
4. Remove from heat and allow to cool slightly.
5. Puree in a blender.
6. Put bean puree in pot and add all vegetables (except the spinach, swiss chard and red chard).
7. Bring to a simmer and season with salt and pepper.
8. Cook until all the vegetables are al dente and then add the spinach, swiss chard and red chard.
9. Cook 1-2 more minutes and serve with croutons, and a drizzle of extra virgin olive oil.

Buon Appetito!!!

AsianConnections.com, AllStarCuisine.com, and its related entities expressly thank the Maccioni family and CIRCO for granting permission to reprint this recipe.

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