Zuppa Frantoiana with Tuscan Beans

This rustic Zuppa Frantoiana is the kind of soul-warming Tuscan soup that embraces the best of seasonal vegetables and luscious beans simmered to creamy perfection. Traditionally made when olive pressing season rolls around, it is earthy, simple, and perfect for chilly nights when you want a hearty meal that tastes like comfort and history in every spoonful.

I always come back to this recipe when I crave something wholesome and nostalgic. One spoonful takes me back to the first Tuscan holiday when I learned just how magical a bowl of peasant soup can be.

Ingredients

• Olive oil: For richness and silkiness in every bite. Always choose extra virgin for the most fragrant flavor
• Onion: For foundational sweetness and depth. Yellow or white is ideal for gentle flavor
• Carrot: Adds subtle sweetness and color. Look for sturdy carrots with smooth skin
• Celery: For bright herbal notes. Use crisp stalks for the freshest taste
• Garlic: Builds the aromatic base. Go for fat cloves that are firm and juicy
• Fresh rosemary: Brings a woodsy pine fragrance. Snip sprigs from a healthy bunch and chop fine
• Borlotti beans: The heart of the soup and responsible for its creamy body. If using canned, select beans in water and rinse well
• Potatoes: Contribute comforting heft and a velvety texture. Waxy potatoes hold shape best but anything works in a pinch
• Pumpkin: Gives gentle sweetness and golden color. Choose dense pumpkin or kabocha with deep orange flesh
• Vegetable stock: Deeply infuses every element with flavor. Use homemade with herbs or a quality store-bought version
• Tuscan black kale: Known as cavolo nero adds tender bite and deep green notes. Look for leaves with no yellowing or tough stems
• Salt and freshly ground black pepper: Finish and heighten flavor. Always taste before serving for balance

Step-by-Step Instructions

Prep and Sauté Roots:

Dice onion, carrot, and celery. Warm olive oil in a large pot over medium heat. Cook vegetables gently for about eight minutes until softened and releasing their sweet aroma

Infuse Fragrance:

Stir in minced garlic and the rosemary. Let cook for one minute until you can really smell the herbs and garlic waking up

Build the Soup Base:

Toss in potatoes, pumpkin, and half of the borlotti beans. Stir well to coat everything in those aromatic oils

Simmer for Flavor and Tenderness:

Pour in all the vegetable stock. Increase heat and bring everything to a gentle boil. Lower heat and leave the soup to simmer for twenty-five minutes giving time for potatoes and pumpkin to become tender

Thicken and Deepen:

While it simmers, blend the remaining borlotti beans into a smooth paste. This works wonders to thicken the soup without adding cream

Wilting Kale Magic:

Add the pureed beans and shredded kale into the pot. Stir everything together letting it simmer for another full ten minutes so the kale softens and the soup thickens further

Final Seasoning Touch:

Taste and sprinkle with salt and plenty of black pepper. Add a drizzle of extra olive oil at the very end for extra shine and flavor

Serve it Up:

Ladle generous servings into wide bowls and pair with a hunk of crusty bread. Let everyone dunk their bread right into the soup

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Every time I make Zuppa Frantoiana I marvel at how rosemary transforms such simple ingredients into pure comfort. This dish also reminds me of the blustery market morning in Florence when my son tried cavolo nero for the very first time and declared soup was the best supper ever

Storage Tips

Zuppa Frantoiana keeps extremely well in the fridge for up to four days. The flavors deepen after a night or two making leftovers even better. If you plan to freeze portions let the soup cool completely and store in airtight containers. When reheating add a splash of stock or water as it thickens up overnight

Ingredient Substitutions

If you do not have borlotti beans, cannellini or great northern beans are wonderful alternatives. No pumpkin on hand Sweet potato or butternut squash bring a similar sweetness and color. Spinach or regular kale can step in if cavolo nero is hard to track down

Serving Suggestions

A generous drizzle of good olive oil over the bowl is a must for me. Sometimes I rub a toasted bread slice with garlic and float it on top old school Tuscan style. A sharp cheese like pecorino grated over makes every bite pop

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This soup is a hug in a bowl—a perfect blend of simplicity and nourishment.

Frequently Asked Questions

→ What makes Zuppa Frantoiana distinctive?

This Tuscan classic features borlotti beans, vegetables, and dark kale, thickened with blended beans for a creamy yet hearty texture.

→ Can I use other beans instead of borlotti?

Cannellini or other white beans make a great substitute and will still deliver an authentic flavor.

→ Why is kale added near the end?

Kale is stirred in just before serving to keep its color vibrant and texture tender without overcooking.

→ What bread pairs best with Zuppa Frantoiana?

Rustic country bread or toasted sourdough slices add texture and soak up the flavorful broth beautifully.

→ Is this soup suitable for vegetarians?

Yes, it uses vegetable stock and is fully plant-based, making it perfect for vegetarians and vegans alike.