VEGETARIAN Cauliflower and Chickpea Soup
- ciacookitalianabroad
Tuscan Olive Mill Soup
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 1 h 30 min
- Serving: 4
PRESENTATION
Frantoiana soup is a real gem from the beautiful region of Tuscany, Italy. It’s where locals totally cherish their authentic Italian soup traditions. And you know what? They have a serious love for hearty, wholesome food. This dish is all about embracing the season's bounty—chunky bits of fresh pumpkin, super tender cavolo nero, or Tuscan kale that just melts as it cooks. Seriously good.
What sets frantoiana soup apart? The blended borlotti beans make it creamy and thick. Tuscan folks have adored recipes like this forever because they use simple, honest ingredients. Nothing goes to waste. And here's the thing—the standout feature is the extra virgin olive oil drizzled on top right before serving. It's not just any oil—it’s that robust, almost grassy kind, fresh from local mills. It infuses the soup with a rich aroma and flavor that really, really evokes autumn in the countryside.
Across Tuscany, you'll find slight variations in this dish depending on the village or family, but the core remains the same. It's a Tuscan bean soup that feels just like home. Pretty much. This dish has roots linked to the classic ribollita, but the added smoothness from blended beans offers something extra warming on a cool night.
Eating Italian vegetable soup like this? It's like taking a break from the rush—it’s slow, cozy food that fills you up. You’ll taste the earthiness of the vegetables, a touch of sweet from the pumpkin, and the zing of raw olive oil at the end. And listen, for anyone who appreciates traditional Tuscan recipes or enjoys rustic, old-school dishes, frantoiana soup captures everything wonderful about the region. It’s simple things done well, with flavors that linger way, way long after the bowl is empty. Whether you're in a bustling city or a quiet village, this soup brings a slice of Tuscany to your table, reminding you of the land's beauty and the rich heritage of its culinary traditions.
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- INGREDIENTS
- Borlotti beans 2 ½ cups (500 g)
- Pumpkin 1 ⅛ cup (270 g)
- Italian kale (cavolo nero) 4 ½ cups (250 g)
- White onions 2
- Celery 1 rib
- Carrots 2
- Potatoes 0.7 lb (300 g)
- Extra virgin olive oil to taste - whole unfiltered
- Fine salt to taste
- Black pepper to taste
Preparation
How to prepare Tuscan Olive Mill Soup
To prepare the olive mill soup, first make the bean puree: shell the beans 1, obtaining about 8.8 oz. Roughly chop a stick of celery, a carrot, and an onion and gather them in a large saucepan 3.
Add the borlotti beans as well. Cover with cold water 5, about 5 cups, and bring to a boil. Cook over low heat, keeping it half-covered 6, until they are tender.
This will take about half an hour 7. Meanwhile, clean and chop the second onion 8, peel and dice the pumpkin 9.
Peel and dice the potatoes 1 and the remaining carrot. Remove the central rib from the black cabbage 11 and cut it into pieces 12.
In a large pot, prepare a sauté with extra virgin olive oil 13 and the chopped onion 14 and add the diced vegetables 15.
Add the cabbage as well 16. Sauté for a few minutes. Meanwhile, take out some of the cooked beans 17 and set them aside. Blend the rest with the vegetables and their cooking water to obtain a smooth cream 18.
Add the bean puree to the soup 19, stir and cook for about 40-50 minutes with the lid on 20, until the vegetables are tender, adding about 2 cups of water 21. Add more if needed during cooking.
Towards the end of cooking, add the remaining whole beans 22, stir, and adjust with salt 23 and pepper. Transfer to serving dishes and serve the olive mill soup with slices of bread and a drizzle of raw extra virgin olive oil 34.
Storage
Tip
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