Tuscan Vegetable Soup - Zuppa Frantoiana
Ingredients
- 2 tablespoon olive oil plus more for topping
- 1 medium carrot
- 1 white onion
- 1 celery stalk
- 1 can borlotti beans 400g/15 oz gross weight
- 1 small potato
- 1 cup diced pumpkin
- 1.5 cups tightly packed roughly chopped kale t
- 2 cups tightly packed roughly chopped cabbage
- 6-7 ladles hot vegetable broth
- salt to taste
- black pepper
Instructions
Prepare and dice the vegetables
- Finely dice half the onion, carrot, celery for the soffritto. Peel and dice the potato and pumpkin. Roughly chop cabbage and kale.1 medium carrot, 1 white onion, 1 celery stalk, 1 small potato, 1 cup diced pumpkin
Sauté the soffritto
- Heat 1 tablespoon of olive oil in a pot over medium heat. Add half the onion, carrot, and celery, plus a pinch of salt. Cook slowly, stirring occasionally, about 5-10 minutes until soft but not browned.2 tablespoon olive oil, salt to taste
Add beans
- Add the entire can of borlotti beans (including their liquid) into the pot with the soffritto (onion, carrot, celery) Stir gently. Reduce heat to low and let simmer.1 can borlotti beans
Sauté remaining aromatics and vegetables
- Meanwhile, in a separate pot, heat the other 1 tablespoon olive oil. Add the remaining onion and let it soften. As it starts to caramelize, add diced potato and pumpkin. Toss and allow them to take slight color for 2-3 minutes.
Combine greens and broth
- Add chopped kale and cabbage to that pan. Pour in the vegetable broth, just enough so the vegetables are barely submerged. Cover and simmer for 10-12 minutes, until all vegetables are tender. (Depending on your preferred consistency you can remove some broth if too liquid)1.5 cups tightly packed roughly chopped kale, 2 cups tightly packed roughly chopped cabbage, 6-7 ladles hot vegetable broth
Blend to creamy
- Scoop about 1.5 ladles of the bean-soffritto mixture and blend with some water until smooth and creamy.
- Add that back into the pot with the pumpkin, potato, and greens, along with the rest of the borlotti bean mixture.
Final simmer and adjustments
- Stir well, then let it simmer a few more minutes for the flavors to meld. Taste and adjust salt, pepper, and consistency. Let it rest: if possible, let the soup sit 5 minutes before serving so flavors meld.black pepper
Serve
- Ladle into bowls, drizzle with more good extra-virgin olive oil, and serve with toasted bread!
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