About the Recipe
Sopa Coada is a historic baked dish from Treviso in the Veneto region, whose name translates from the local dialect as "buried soup." It originated in the 16th-17th centuries and consists of alternating layers of stale bread, shredded cooked pigeon (or sometimes other poultry), sautéed onions and celery, and a rich meat broth, all capped with a thick crust of grated Grana Padano cheese that forms a lid during slow baking. It was traditionally a festive dish for special occasions and is served as a rich, single-course meal, distinct in texture from a typical soup.
Ingredients
3 tablespoons (45 ml) extra-virgin olive oil, plus more for drizzling
3 medium cloves garlic, thinly sliced
1 medium red onion, diced (200 g)
1 large leek, white and light green parts only, diced (370 g)
4 large carrots, peeled and diced (525 g)
2 1/2 cups peeled, seeded, and diced butternut squash (360 g)
1 turnip, peeled and diced (240 g)
3 large celery stalks, diced (240 g)
1 bunch lacinato kale, stemmed, leaves roughly chopped (170 g)
1 bouquet garni
2 cups cooked beans, such as cannellini, navy, or cranberry
1/4 pound (110 g) fresh or stale rustic crusty bread, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
Grated Parmigiano Reggiano, for serving (optional)
Preparation
Step 1
In a large Dutch oven or soup pot, heat olive oil over medium heat with garlic. Cook, stirring, until garlic is fragrant and very lightly golden. Add onion, leek, carrots, squash, turnip, and celery and cook, stirring, until slightly softened but not browned, about 5 minutes.
Step 2
Add enough water to slightly cover vegetables (about 6 cups; 1.5L) along with kale and bouquet garnis and bring to a simmer over medium-high heat. Lower heat to maintain simmer and cook until vegetables are very tender, about 25 minutes.
Step 3
Stir in beans and their cooking liquid (or 1 cup water if using canned beans). Add bread, stir well, and simmer until bread is very soft and breaking down, about 15 minutes. Add water, 1/2 cup at a time, if soup becomes too thick and dry.
Step 4
Season with salt and pepper. The soup can be served at varying consistencies: more wet and broth-y, like a thick, chunky soup, or cooked down until thickened like a porridge. Once reduced to a thick porridge, you can ladle some of it into a small (8-inch) nonstick skillet with 1 tablespoon oil and cook over medium-high heat, stirring frequently, until it coalesces into a dense mass; it will eventually take the shape of a pancake. (If your flipping skills are good, you can flip it to serve it browned side up.) Slide it onto a plate. To serve at any consistency, drizzle with fresh olive oil and top with freshly ground black pepper and grated cheese (optional).