Zuppa di fagioli (bean soup) – Toscana
Recipe Type: Primo (First course)
Cuisine: Toscana
Author:
Prep time:
Cook time:
Total time:
Serves: 6 servings
Categories: Healthy, Vegetarian* eliminate the meat This is the perfect dish for a cold day. It is a nutritious soup and can be made vegetarian simply eliminating the meat.
Ingredients
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/05/zuppa-di-fagioli-3.jpg”]
- 300 grams dried [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/vegetables/#go-cannellini-bean” target=”_blank”]cannellini[/url] beans
- 60 mls extra-virgin [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-olive” target=”_blank”]olive oil[/url], plus extra for drizzling
- 1 [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/vegetables/#go-Onion” target=”_blank”]onion[/url], peeled and finely chopped
- 3 [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-garlic” target=”_blank”]garlic[/url] cloves, 2 finely chopped and one bruised
- 2 [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/vegetables/#go-carrot” target=”_blank”]carrots[/url], rinsed, peeled, ends removed and finely chopped
- 2 [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/vegetables/#go-celery” target=”_blank”]celery[/url] ribs, rinsed, ends removed and finely chopped
- 4 [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-sage” target=”_blank”]sage[/url] leaves
- 10 grams ham or [i][url href=”https://www.livingalifeincolour.com/kitchen/ingredients/meat-poultry-and-salumi/#go-prosciutto” target=”_blank”]prosciutto[/url][/i] fat or [i][url href=”https://www.livingalifeincolour.com/kitchen/ingredients/meat-poultry-and-salumi/#go-lardo” target=”_blank”]lardo[/url][/i], finely chopped (can substitute 20 mls [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-olive” target=”_blank”]olive oil[/url])
- 1.5 litres [url href=”https://www.livingalifeincolour.com/recipes/brodo-vegetale-vegetable-stock-ricetta-di-base-base-recipe/” title=”Brodo vegetale (vegetable stock) – Ricetta di base (Base recipe)”]vegetable stock[/url] or water
- 100 mls [url href=”https://www.livingalifeincolour.com/recipes/salsa-al-pomodoro-simple-tomato-sauce/” title=”Salsa al pomodoro (simple tomato sauce) – Campania”]tomato sauce [/url]or 2 medium[url href=”https://www.livingalifeincolour.com/kitchen/ingredients/vegetables/#go-Tomato” target=”_blank”]tomatoes[/url] rinsed, seeds removed and coarsely chopped
- 20 grams flat leaf [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-parsley” target=”_blank”]parsley[/url], rinsed and finely chopped
- 1 branch of [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-rosemary” target=”_blank”]rosemary[/url], rinsed, leaves removed and finely chopped
- 300 gms [i][url href=”https://www.livingalifeincolour.com/kitchen/ingredients/vegetables/#go-black-cabbage” target=”_blank”]cavolo nero[/url][/i], rinsed and sliced
- 30 grams [i][url href=”https://www.livingalifeincolour.com/kitchen/ingredients/dairy-eggs-cooking-fats-and-oils/#parmesan” target=”_blank”]Parmigiano-Reggiano[/url][/i] cheese, finely grated
- 1 [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/vegetables/#go-Onion” target=”_blank”]spring onion[/url], rinsed, end removed and finely sliced
- Sea salt
- Freshly ground black pepper
- 6 slices [url href=”https://www.livingalifeincolour.com/recipes/bruschetta-fettunta-grilled-bread/” target=”_blank”]grilled bread[/url]
Instructions
- Soak the beans in cold water to cover by 5 cm overnight (minimum[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/05/meimanrensheng.com-insalata-di-fagioli-1a-soak-the-beans.jpg”]
- Drain the beans and place in a stockpot covered with fresh cold water by 5 cm. Add 10 grams of salt to the beans. Heat the pot over medium heat until it begins to simmer and then reduce the heat to low and cover. Let the beans cook for 1.5 to 2 hours until tender but not falling apart. Remove from the heat and let cool.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/05/zuppa-di-fagioli-1.jpg”]
- Pour 30 mls of the olive oil into another stock pot and heat over medium heat. Add the onion, carrot, 2 cloves of minced garlic, celery, ham fat and sage and cook for 10-15 minutes, stirring occasionally until the vegetables have softened and begin to sweat.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/05/zuppa-di-fagioli-5.jpg”]
- Add the water or stock to the pot. Remove a quarter of the whole beans with a slotted spoon and set aside. Place the rest of the beans and 300 mls of the cooking liquid in a food processor and blend until the beans have been pureed.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/05/zuppa-di-fagioli-4.jpg”]
- Add the bean puree to the vegetables and then add the tomato sauce, rosemary, parsley, 5 grams of salt and black pepper to taste. Bring the mixture to a boil and reduce to a simmer. Let it cook for 3 hours, stirring occasionally. During the last 20 minutes of cooking, add the whole beans and taste the soup to adjust the salt and pepper if needed.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/05/zuppa-di-fagioli-7.jpg”]
- In a frying pan, heat the remaining 30 mls of olive oil over medium heat.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/05/zuppa-di-fagioli-8.jpg”]
- When the oil is hot add the [i]cavolo nero[/i] with its washing water still attached. If there is not enough water, add 30 mls of water to the pan and cover.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/05/zuppa-di-fagioli-9.jpg”]
- Cook for 10-15 minutes and taste to see if it is done.
- Ladle the soup into the serving bowls, top with the [i]cavolo nero[/i], a sprinkle of spring onions, 5 grams of the grated [i]Parmigiano-Reggiano[/i] cheese, and drizzle olive oil over the top. Serve the soup with the grilled bread.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/05/zuppa-di-fagioli-12.jpg”]
pat says
great recipe!
wooweiduan says
Thanks!