Frantoiana soup recipe
In Tuscany, probably the most famous soup is ribollita. But dozens of other variations could be identified in each area. Soups with beans, legumes and seasonal vegetables, flavored with salt, pepper, rosemary and good extra-virgin olive oil.
Frantoiana soup is one of them, a typical recipe from the hills of Lucca, seasoned with local oil and mountain herbs. The simple, wholesome ingredients bring out the scents of the woods and bring the pleasure of family cooking to the table.
Ingredients
- 1 kg of dried beans
- 60 grams of sliced rolled lard (2 slices 1 to 2 cm thick)
- mountain herbs of your choice, such as chicharron, borage, chives
- 100 grams leafy parsley
- 2 medium-sized leeks
- 200 grams pumpkin
- 3 potatoes
- 2 white cabbages
- 3 bunches of braschetta or black cabbage
- 3 bunches of thyme
- 3 carrots
- 5 celery stalks
- 1 red onion, 3 cloves of garlic
- 2 hot peppers, 3 cups extra-virgin olive oil
- fennel seeds to taste
- 5 or 6 cubes of stale bread per person
- salt and pepper
Preparation
Place all the coarsely chopped vegetables and herbs on a saucepan, and add oil. When vegetables are wilted, add the previously cooked beans.
Add water in an amount appropriate to the density you want to achieve.
Bring the vegetables to a simmer and pour the soup into a bowl over stale bread cut into large dice. Wait for the bread to soften, absorbing the resulting broth, and serve the soup piping hot, seasoning with a drizzle of extra virgin olive oil and pepper to taste. Depending on taste, frantoiana is also good cold.
