Whenever I find myself in Pisa during winter, I never miss the opportunity to savor this soup. But now that I’m not in Pisa, I decided to make it at home. It’s simple and totally worth the effort. Here’s how you can make Bordatino soup.
Bordatino alla Pisana: Bean & Black Cabbage Soup
Equipment
- Knife
- Chopping board
- Large pot
- Measuring spoons
- Measuring cups
Ingredients
- 5 tablespoons olive oil
- 2 cloves of garlic
- 2 medium onions
- 2 stalks of celery
- 2 carrots
- 1 bunch of parsley
- 1 1/3 cups kale cut into strips
- 1 cup pureed cannellini beans
- 2/3 cup whole cannellini beans
- 7 1/2 cups bean cooking liquid
- 1 teaspoon tomato paste
- Salt
- Black pepper
- 1 1/2 cups cornmeal
Instructions
- Prepare Soffritto: Finely chop garlic, onions, carrots, celery, and parsley. If you like, you can cook the garlic whole in the pan for flavor and remove it later.2 cloves of garlic, 2 medium onions, 2 stalks of celery, 2 carrots, 1 bunch of parsley
- Sauté Vegetables: Heat olive oil in a large pot. Sauté the chopped ingredients for about 10 minutes.5 tablespoons olive oil
- Cook Kale: Add the kale strips to the pot, season with salt, stir, and cook covered for about 20 minutes until somewhat tender. Add some bean cooking liquid if it gets too dry.1 1/3 cups kale, Salt, 7 1/2 cups bean cooking liquid
- Add Beans and Tomato Paste: Mix in pureed and whole cannellini beans, tomato paste, and the remaining bean cooking liquid. Cook over low heat for another 20 minutes until the kale is soft. Season with salt and pepper to taste.1 cup pureed cannellini beans, 2/3 cup whole cannellini beans, Black pepper, 1 teaspoon tomato paste
- Cook Cornmeal: Stir in cornmeal and cook over low heat until the mixture thickens, stirring often. If it's too thick towards the end, you can add vegetable broth for a creamier soup.1 1/2 cups cornmeal
- Serve: Enjoy your Bordatino alla Pisana warm, drizzled with a bit of olive oil.
Notes
- Black Cabbage (Kale): Black cabbage, also known as Tuscan kale or lacinato kale, can be substituted with regular curly kale if Tuscan kale is not available.
- Cannellini Beans: If you don’t have cannellini beans, Great Northern beans or navy beans are good substitutes.
- Bean Cooking Liquid: If you don’t have the liquid from cooking the beans, use a vegetable or chicken broth.
- Tuscan Bread: While Tuscan bread is traditionally unsalted, you can use any crusty bread like a French baguette or a sourdough loaf as a side.
A Taste of Pisa: The Unique Appeal of Bordatino alla Pisana
This Bordatino alla Pisana recipe is truly unique in Pisa cuisine, embodying the rustic charm and hearty flavors that define traditional Tuscan cooking.
Combining beans, kale and a medley of vegetables, it creates a thick, comforting soup with a delightful sweetness and earthy undertones. Its authenticity shines through in its simplicity and reliance on locally sourced ingredients, reflecting the culinary traditions of Pisa and the surrounding Tuscany region.
While not widely known outside of authentic trattorias, this dish offers a genuine taste of Tuscan home cooking that is sure to warm the soul. For more culinary adventures in Tuscany, check out my curated list of regional specialties from Pisa and beyond.
