Wednesday, September 28, 2022

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Italian Bean and Vegetable Soup Recipe (Zuppa alla Frantoiana)


The recipe for this Tuscan vegetable soup comes from chef Elisabetta Gemignani, Borgo La Torre lodge and trattoria within the village of Montecarlo, exterior Lucca. Be sure you prepare dinner any harder greens lengthy sufficient that they scomparire (disappear), which means to prepare dinner down. The portions are versatile, so use no matter you may have available.

Yield: serves 6-8

Time: 3 hours

Components

  • 1 cup dried borlotti (cranberry) beans, soaked 6–10 hours, drained
  • ½ cup dried cannellini beans, soaked 6–10 hours, drained
  • 4 garlic cloves, 3 entire, 1 smashed
  • ¼ cup coarsely chopped sage leaves, divided
  • ½ cup extra-virgin olive oil, plus extra for garnish
  • 1½ tsp. tomato paste
  • 3 cups coarsely chopped washed kale leaves
  • 5 cups coarsely chopped white cabbage leaves
  • 1 giant carrot, peeled and reduce into ½-in. cubes
  • ½ medium fennel bulb, cored and thinly sliced
  • 1 celery stalk, coarsely chopped
  • 1 small yellow onion, finely chopped
  • ½ spring onion, thinly sliced
  • 1 small leek, white and pale inexperienced elements solely, cleaned and thinly sliced
  • 2 cups cubed peeled kabocha or butternut squash
  • 1 small zucchini, sliced ¼ in. thick
  • Torn herbs, resembling peppermint, lemon balm, burnet, and dandelion greens, and fennel fronds

Directions

  1. To a pot set over excessive warmth, add the borlotti and cannellini beans, entire garlic cloves, half of the sage, and 16 cups of water. When the liquid boils, flip the warmth to medium-low and prepare dinner till the beans are delicate however not disintegrating, about 1½ hours. Take away from the warmth.
  2. To a small pot set over low warmth, add the smashed garlic and oil and prepare dinner, turning often, till softened, 5–8 minutes. Stir within the tomato paste and remaining sage and prepare dinner, stirring often, till the paste has darkened barely, about 4 minutes. Take away from the warmth. Utilizing a slotted spoon, switch the sage to a slicing board; when cool sufficient to deal with, finely chop it and add it to the pot with the beans. 
  3. Use a potato masher or meals mill to interrupt down the beans (or depart entire if desired). Stir within the tomato paste combination, season with salt to style, and switch the warmth to excessive. When the liquid boils, add the kale; when it boils once more, add the cabbage, then flip the warmth to medium and prepare dinner for 10 minutes. Add the carrot, fennel, and celery and prepare dinner for five minutes, adopted by the onions, leek, squash, and zucchini. Flip the warmth to medium-low and prepare dinner till all the greens are tender, about half-hour. Stir within the herbs and serve scorching.



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