There countryman Soupe is a traditional Tuscan recipe, a soup prepared with delorto vegetables harvested in the period of pressing of the olives. A healthy dish, full of flavor, to be enjoyed with homemade bread and a good round of extra virgin olive oil.
Ingrediants
- 250 g of fresh borlotti beans
- 2 onions
- 1 stick of celery
- 2 carrots
- 200 g of pumpkin (net of waste)
- 2 medium potatoes
- 1 bunch of black cabbage
- extra virgin olive oil
- salt
- pepper
There countryman Soupe is the recipe for a vegetable soup from Tuscan tradition. It is so called because it was originally prepared in the production period ofnew olive oil, when the mills were in full swing.
A dish based on autumn vegetables, those that more or less everyone had available in the garden: carrots, potatoes, pumpkin, celery and black cabbage, with the addition of beans, which in our version are fresh pinto beans. A combination of simple ingredients which gives life to a delicious dish, especially if tasted with toasted bread and new oil, in fact, which, when freshly squeezed, maintains an intense and slightly spicy flavor.
If you also like the seasonal vegetable soups, which especially in autumn are rich, healthy and tasty, you can choose between our recipes and also try the black cabbage soup with Tuscan bread, the cabbage and bean soup or the chickpea and spring onion soup with bread croutons in oil .
OTHER TASTY RECIPES: Black cabbage soup; Ribollita; Dried broad bean soup
How to prepare: Frantoiana soup
- Execution
- easy
- Preparation time
- 35 min
- Cooking time
-
60 min – 1h and 30 min
- Portions
-
4
How to prepare: Frantoiana soup
Preparing the Frantoniana soup is easy. First, make the bean purée: coarsely chop the celery, a carrot and an onion and combine them in a large saucepan together with the borlotti beans. Cover with cold water – it will have to exceed the beans by 4 fingers – add salt and bring to a boil. Cook over low heat, keeping half-covered, until tender: it will take about half an hour.
In the meantime, cut the potatoes, the remaining carrot and the pumpkin into cubes of a couple of centimeters. Chop the onion, remove the central rib of the black cabbage and cut it into small pieces. Drain the beans, keeping the water and the cooking vegetables. Blend half of them together with the vegetables they were cooked with, adding just enough water to obtain a homogeneous cream. Set aside the remaining half of the beans.
In a large saucepan, prepare a sauté with oil and the chopped onion and add the diced vegetables. Sauté a few minutes and then add the bean purée, stir and cook for about 40-50 minutes, until the vegetables are tender, adding a few ladles of the cooking water.
Towards the end of cooking add the remaining beans, stir and season with salt and pepper. Transfer to serving plates and serve the Frantoiana soup together with slices of bread and a drizzle of raw oil.
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