Italian Rosa Mariana Soup

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Here’s a full recipe write-up for Italian Rosa Mariana Soup, crafted in the warm and traditional Italian style, written between 700–800 words:

Italian Rosa Mariana Soup Recipe

Italian cuisine is celebrated for its ability to transform humble ingredients into heartwarming, soul-satisfying meals. One such dish, not as globally known as minestrone or ribollita but cherished in many family kitchens, is Rosa Mariana Soup. This rustic soup combines vegetables, beans, pasta, and a flavorful tomato broth with the richness of olive oil and herbs. The dish takes its name from the old Italian tradition of naming soups and stews after beloved family members, in this case symbolizing Rosa Mariana, a comforting figure who embodies warmth and hospitality.

Rosa Mariana Soup is an example of how Italian home cooking draws on seasonal produce, pantry staples, and regional flair. It’s a soup that nourishes body and spirit, ideal for a cool evening or as the centerpiece of a hearty family meal. With crusty bread on the side, this dish feels like a hug in a bowl.

Ingredients

For the Soup Base:

  • 3 tablespoons extra-virgin olive oil

  • 1 medium onion, finely chopped

  • 2 carrots, peeled and diced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • 1 medium zucchini, diced

  • 1 red bell pepper, diced

  • 1 can (14 oz) diced tomatoes

  • 6 cups vegetable or chicken broth

  • 1 can (15 oz) cannellini beans, rinsed and drained

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • ½ teaspoon dried thyme

  • 1 bay leaf

  • Salt and freshly ground black pepper, to taste

For the Pasta:

  • 1 cup small pasta (ditalini, elbow, or small shells)

To Finish:

  • ½ cup fresh parsley, chopped

  • ¼ cup grated Parmesan or Pecorino Romano cheese

  • Extra-virgin olive oil for drizzling

Instructions

Step 1: Build the Flavorful Base

Begin by heating the olive oil in a large heavy-bottomed pot over medium heat. Add the onions, carrots, and celery — the classic Italian soffritto that serves as the backbone of countless soups and sauces. Cook for about 5–6 minutes, stirring occasionally, until the vegetables are softened and fragrant. Add the garlic, zucchini, and red bell pepper, and continue cooking for another 2–3 minutes. This layering of vegetables builds a sweet and savory depth that will shine through the soup.

Step 2: Add Tomatoes and Broth

Stir in the diced tomatoes with their juices, allowing them to simmer for a few minutes to meld with the vegetables. Next, pour in the broth and bring everything to a gentle boil. Add the cannellini beans, oregano, basil, thyme, bay leaf, salt, and black pepper. Reduce the heat to a low simmer, cover, and let the soup cook for 25–30 minutes, allowing all the flavors to develop beautifully.

Step 3: Cook the Pasta Separately

Meanwhile, bring a small pot of salted water to a boil and cook the pasta until al dente, following package instructions. Drain and set aside. Cooking the pasta separately prevents it from absorbing too much of the broth and becoming mushy.

Step 4: Combine and Finish

Once the soup has simmered and the vegetables are tender, remove the bay leaf. Add the cooked pasta into the soup pot and stir to combine. Taste and adjust seasoning with more salt and pepper if needed. Just before serving, stir in the fresh parsley and drizzle a little extra-virgin olive oil for richness.

Ladle the soup into bowls and sprinkle generously with Parmesan or Pecorino Romano. Serve immediately with warm, crusty Italian bread for dipping.

Tips and Variations

  • Protein Boost: Add cooked Italian sausage, shredded chicken, or even pancetta at the beginning with the soffritto for a richer, heartier version.

  • Seasonal Touches: Swap zucchini with kale, spinach, or green beans depending on the season. Italians often adjust this soup based on what’s fresh at the market.

  • Spicy Kick: For a southern Italian twist, add a pinch of red pepper flakes with the garlic.

  • Make It Vegan: Use vegetable broth and skip the cheese, or replace it with a vegan Parmesan alternative.

Serving Suggestions

Italian Rosa Mariana Soup pairs beautifully with a crusty baguette, homemade focaccia, or garlic bread. For a full Italian meal, consider serving it alongside a crisp green salad dressed with olive oil and balsamic vinegar. A glass of Chianti or Pinot Grigio makes a lovely accompaniment, while for a non-alcoholic option, sparkling water with a slice of lemon keeps the meal refreshing.

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