Ciao Bella Zuppa + Flowering Hyssop Focaccia
Ingredients
- Zuppa ingredients
- 1 tbspolive oil
- 2 clovesgarlic, minced
- 1/4 cupdiced yellow onion
- 1/4 cupdiced celery
- 1 cupcanned crushed tomatoes
- 1 cupvegetable broth
- 1/2 cupcanned kidney beans, rinsed
- 1/2 cupcanned navy beans, rinsed
- 1 cupcooked chickpea pasta (e.g. Banza fusilli)
- 1 cupbaby spinach
- 1/2 tspdried oregano
- 1/2 tspdried basil
- pinchred pepper flakes
- squeeze of lemon juice
- salt, to taste
- Walnut crumble
- 1/4 cupwalnuts, toasted and chopped
- 1 tspcoconut aminos
- 1/4 tspsmoked paprika
- 1/4 tspgarlic powder
- 1/4 tsponion powder
- pinchcelery salt
- Focaccia
- 1 cupgluten-free flour blend (brown rice + white rice + tapioca flour), or a store-bought GF focaccia
- 1 tbspolive oil, plus more for brushing
- 1 tspfresh thyme (substitute for flowering hyssop thyme)
- pinchsea salt
- Cashew sour cream
- 1/2 cupraw cashews, soaked
- 2 tbspwater
- 1 tsplemon juice
- pinchsalt
- To finish
- 1 tbspwildflower honey warmed with a pinch of red pepper flakes (hot honey)
- chili oil, for drizzling
Method
- Soup: sauté garlic, onion, and celery in olive oil until soft. Add crushed tomatoes, broth, both beans, oregano, basil, and red pepper flakes; simmer 15 minutes. Stir in the cooked pasta and spinach; finish with lemon juice and salt.
- Walnut crumble: toss toasted walnuts with coconut aminos and the spices; chop coarsely.
- Focaccia: mix the dough, let rise if using yeast, brush with olive oil and thyme, bake until golden.
- Sour cream: blend soaked cashews with water, lemon juice, and salt until smooth.
- Serve the soup topped with walnut crumble; focaccia spread with cashew sour cream and drizzled with hot honey, chili oil on the side.
Notes
flowering hyssop thyme is a specialty herb - regular fresh thyme is the honest substitute, it just won't carry quite the same floral note.