A taste of Tuscany!
Ingredients
- 1-pound dried borlotti (cranberry) beans
- 4 garlic cloves
- 3 large leaves fresh sage
- Salt to taste
- 3 tbsp extra virgin olive oil, plus more to finish
- 1 potato, peeled and diced
- 1 leek, thinly sliced
- 3 to 4 tbsp extra virgin olive oil, plus more for serving
- 2 zucchini, diced
- 1 bunch swiss chard, diced
- 1 bunch kale, diced
- 2 cups cabbage, diced
- Red pepper flakes to taste
- 8 ounces pancetta, minced
- 1 onion, very finely minced
- 2 stalks celery, very finely minced
- 2 carrots, very finely minced
- 1 ½ cups assorted fresh herbs including parsley, basil, thyme, etc., finely minced
- 2 tbsp tomato concentrate
- Toasted baguette slices for serving
Instruction
- Soak the beans in water over night. Drain and put into a soup pot with 4.5 litres of water, 3 cloves of unpeeled garlic, 2 sage leaves and a pinch of salt and simmer on medium until tender. Add more water, if needed.
- Meantime in a soup pot sauté the potato and leeks in oil until half cooked. Add the zucchini, chard, kale and cook until tender. Season to taste with red pepper flakes.
- Put 2/3 of the cooked beans through a food mill and puree. Add the pureed beans, whole beans and the vegetables into the soup pot and simmer for about a half hour. Season with salt and pepper.
- In the meantime, in a small frying pan, sauté the pancetta with the onion, celery and carrots until just tender, about 10minutes. Stir in 1½ cups of herbs, tomato concentrate and remaining garlic clove.
- Top the soup with a drizzle of olive oil and serve with bread.
Warm your body!
Recipe courtesy: Chef Aurelio Barattini of Locanda Antica de Sesto in Lucca, Italy
