Millecosedde
Millecosedde is a hearty Calabrian soup packed with assorted pulses, greens, and short pasta. It is a thrifty larder dish finished with pecorino and local olive oil.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 490 kcal
Equipment
- •Large heavy-bottomed pot
- •Wooden spoon
- •Ladle
- •Chef knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 14 g
- carbs
- 68 g
- fibre
- 11 g
- protein
- 21 g
- calories
- 490 kcal
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot over medium heat.
- 2
Add the onion, celery, and carrot, cooking until soft and translucent.
- 3
Stir in the rehydrated porcini and chilli flakes, cooking for one minute.
- 4
Add the shredded savoy cabbage and cook until wilted and tender.
- 5
Pour in the tomato passata and hot vegetable stock.
- 6
Add the cooked chickpeas, cannellini beans, and lentils to the pot.
- 7
Bring the soup to a boil, then simmer gently for twenty minutes.
- 8
Tip in the ditalini pasta and stir thoroughly to prevent sticking.
- 9
Cook until the pasta is al dente, stirring the bottom regularly.
- 10
Ladle the thick soup into bowls and top with grated Pecorino Crotonese.
Chef's tips
If the soup thickens too quickly while the pasta cooks, add a splash of boiling water. Using strained mushroom soaking liquid in place of some stock adds deep rustic flavour.
Ingredient substitutions
- Pecorino Crotonese → Pecorino Romano or seasoned aged pecorino
- savoy cabbage → chard, wild chicory, or kale
- ditalini pasta → broken spaghetti, tubetti, or small shell pasta
Storage
Keep leftovers refrigerated in an airtight container for up to three days.
Reheating
Reheat gently on the hob over medium-low heat with a splash of water or stock to loosen the thick broth.
Common mistakes to avoid
- •Leaving the pot unattended after adding pasta, which causes the dense pulse soup to scorch.
- •Overcooking the pasta until it turns mushy in the hot broth.
- •Using cold stock, which lowers the cooking temperature and slows pulse softening.
Serving suggestions
Cooked Millecosedde?
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