When I crave something warm, filling, and 100% vegetable-based, I cook myself a Pisan-style soup. If you too are a fan of winter soups, try this Pisan Vegetable Soup.

Brothy soup based on potatoes, cannellini beans, kale stems, ripe tomatoes, carrots, onion, celery, extra virgin olive oil. You can see that the soup has cooked for a long time as the ingredients are overcooked and falling apart. it is placed on a deep white plate with some slices of Tuscan bread next to it, on a kitchen table.

Zuppa Pisana [Vegetable Soup Pisan Style]

Guido Pasquariello

This soup combines creamy beans, tender kale, and chunky vegetables for a comforting meal. It's simple, nutritious, and perfect for a cozy night in.

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Prep Time 15

Cook Time 1

Course Soup

Cuisine Italian

Servings 4

Equipment

Knife
Cutting board
Large pot
Skillet

Ingredients

2 carrots chopped
1 onion chopped
1 stalk celery chopped
2 tablespoons fresh basil chopped
¼ cup extra virgin olive oil
2 cups potatoes peeled and cubed
1 cup dried cannellini beans or 2 cups canned, drained and rinsed
2 cups kale stems removed and leaves chopped
2 large ripe tomatoes peeled and cubed
Salt and pepper to taste
6 cups vegetable broth or water

Instructions

Soak Beans: If using dried beans, soak them in water overnight. For a quick start, use canned cannellini beans.
1 cup dried cannellini beans
Prepare Vegetables: Wash the kale, removing the tough center stems, and chop the leaves. Keep the potatoes in water after peeling and cubing to prevent browning.
2 cups kale, 2 cups potatoes
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, along with the basil. Season with a pinch of salt and pepper. Cook until the vegetables begin to soften.
2 carrots, 1 onion, 1 stalk celery, 2 tablespoons fresh basil, ¼ cup extra virgin olive oil, Salt and pepper
Cook Potatoes and Beans: Add the cubed potatoes to the pot and sauté for a few minutes. Then, mix in the beans and chopped kale. Stir well to combine.
Simmer Soup: Add the tomatoes and cover everything with vegetable broth or water (about 6 cups). Season with more salt and pepper. Bring to a boil, then lower the heat and simmer for about 1 hour, until the vegetables are very tender and the flavors meld together.
2 large ripe tomatoes, 6 cups vegetable broth or water
Serve: Enjoy this warming soup with slices of toasted bread for dipping.

Notes

For a thicker soup, mash some of the beans and potatoes directly in the pot before serving.
Substitute spinach if kale is not available.
Canned beans can be used for convenience, reducing the cooking time.

Zuppa alla Pisana: A soup that every vegetable lover should try

Vegetables soup based on potatoes, cannellini beans, kale stems, ripe tomatoes, carrots, onion, celery, extra virgin olive oil. You can see that the soup has cooked for a long time as the ingredients are overcooked and falling apart. it is placed on a deep white plate with some slices of Tuscan bread next to it, on a kitchen table.

If you’re seeking an authentic taste of Pisa, Zuppa alla Pisana is an absolute must-try. This traditional soup encapsulates the essence of Tuscan cuisine,with each spoonful, you’re greeted with a comforting warmth that speaks volumes of its rustic charm and soul-nourishing qualities.

Zuppa alla Pisana stands as a testament to the ingenious ways Italians transform humble ingredients into culinary masterpieces, showcasing the time-honored tradition of utilizing local produce to create dishes that both satisfy the palate and warm the heart.

For those eager to delve deeper into the gastronomic delights of Pisa, explore the link here about an array of typical dishes from this enchanting city.