Zuppa Frantoiana Tuscan Bean (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons (30 ml) extra virgin olive oil
02 -
1 medium onion, diced
03 -
1 medium carrot, diced
04 -
2 celery stalks, diced
05 -
2 large garlic cloves, finely minced
06 -
1 tablespoon (5 g) fresh rosemary, finely chopped
07 -
2 cans (800 g) borlotti beans, drained and divided
08 -
450 grams potatoes, peeled and cut into 2.5 cm cubes
09 -
225 grams pumpkin, cut into 2.5 cm cubes
10 -
1.25 liters vegetable stock
11 -
75 grams Tuscan black kale (cavolo nero), shredded
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Sauté for 4–5 minutes until softened.
02 -
Stir in minced garlic and chopped rosemary. Cook for 1 minute until fragrant.
03 -
Add cubed potatoes, pumpkin, and half the borlotti beans to the pot. Mix to combine.
04 -
Pour in vegetable stock and bring to a boil. Reduce heat to a simmer and cook uncovered for 20–25 minutes until potatoes and pumpkin are tender.
05 -
Meanwhile, blend the remaining borlotti beans into a smooth paste using a blender or food processor.
06 -
Stir the blended bean paste and shredded kale into the soup. Simmer for 5–10 minutes until the kale is wilted and the soup thickens.
07 -
Adjust seasoning with salt and freshly ground black pepper. Ladle into bowls and serve hot. Optionally drizzle with extra virgin olive oil and accompany with crusty bread.
# Notes:
01 -
Blending a portion of the beans provides a creamy texture without adding dairy.