Zuppa frantoiana

The frantoiana soup is a traditional Tuscan dish, typically prepared during the olive season when the frantoi (the places where olives are pressed to obtain oil) are in full activity. It is a rustic and nutritious soup that celebrates the flavors of autumn.

Ingredients

• 300 g of black cabbage (kale)
• 300 g of savoy cabbage
• 300 g of chard
• 2 carrots
• 1 stalk of celery
• 1 onion
• 1 large potato
• 400 g of cannellini beans (half boiled, half pureed)
• 1 clove of garlic
• Rosemary to taste
• 1 hot pepper (optional)
• Stale Tuscan bread slices
• Extra virgin olive oil (preferably freshly pressed)
• Salt and pepper to taste

Preparation

1. Clean all the vegetables and cut them into small pieces or strips. Finely chop the onion.
2. Heat the extra virgin olive oil in a large pot and sauté the onion with garlic, rosemary, and hot pepper if you want a bit of spiciness.
3. Add the carrots and celery and cook for a few minutes.
4. Add the cabbages and chard, stirring well to flavor everything with the sautéed mixture.
5. Incorporate the whole boiled beans and the bean puree.
6. Pour hot water to cover everything and add the diced potato.
7. Bring the soup to a boil and then lower the heat and let it simmer for about 1 hour until the vegetables are tender. Season with salt and pepper.
8. In the meantime, toast the slices of stale Tuscan bread.
9. Serve the hot soup by placing a slice of toasted bread at the bottom of the plate and pouring the soup over it.
10. Finish with a generous drizzle of raw extra virgin olive oil (new oil if possible) and a sprinkle of black pepper.

The magic of this dish lies in the simplicity of seasonal ingredients and fresh olive oil, the undisputed protagonist that gives that unmistakable and delicious final note. It is customary to prepare the frantoiana soup with new oil, the one just made, which has that fruity and slightly spicy flavor typical of first-pressed extra virgin olive oil.