Flavourful Corsican Soup, Mimi’s way*

Soup, is unavoidable over the winter months – and here’s savoury idea from
Mimi, with various vegetables for a Corsican soup – which is always plentiful and quite delicious.
The benefits from vitamins are, especially over these cold months, required and welcomed,
so, do indulge in soup whenever you can !                                     Soupe-corse-les-recettes-de-michele-Grimigni_large

Preparation: 15mins

Cooking: 2 hours


– 1 farmer’s ham (prizutti) bone or 1 ham hock (with or without its bone)

– 2 slices of panzetta (bacon)

– 1 onion

– 1/2 of 1 kale

– 100grs flat beans

– 200grs pumpkin

– 1 courgette

– 1 leek

– 2 small turnips

– 5 small potatoes

– 2 carrots

– 2 cloves of garlic

– 1 tomato

– 2 sticks of celery

– basil, salt+pepper, sunflower oil and catnip (nepita)


Cut the bacon into fingers – the pumpkin, courgette, turnips and potatoes into cubes. Peel the carrots and cut into thin strips. Slice the leek and kale, thinly. Separate the sticks of celery. Brown the largely chopped onion in a casserole dish, with the sunflower oil, and add the panzetta and kale, mix well and allow to become tender. Add the remaining vegetables, salt+pepper, remix before adding strained beans, chopped basil and the catnip.

If you including a bone, place it in the middle and cover your vegetables with water. Bring to the boil, allow to cook for 2 hours. About 15mins before the time’s up, add the chopped garlic cloves and tomato.

Before serving, leave aside for 5mins.

Bon appetitu !


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