Here’s my Frantoiana soup, a dish prepared with garden vegetables picked during the olive pressing season ( Indeed, “Frantoio” means olive mill). A healthy meal, full of flavor, to be enjoyed with homemade bread and a good drizzle of extra virgin olive oil.
Frantoiana Soup
Equipment
- Knife
- Cutting board
- Large pot
- Blender
Ingredients
- 1 ¼ cups fresh borlotti beans
- 2 onions
- 1 stalk of celery
- 2 carrots
- 1 ½ cups pumpkin peeled and diced
- 2 medium potatoes
- 1 bunch of kale
- Extra virgin olive oil
- Salt
- Pepper
Instructions
- Prepare the Bean Paste: Start by coarsely chopping one stalk of celery, one carrot, and one onion. Combine these with the borlotti beans in a large pot. Add cold water until it’s about 2 inches above the beans, then bring to a boil. Let it simmer on low heat, partially covered, until the beans are tender, which should take about 30 minutes.2 onions, 1 stalk of celery, 2 carrots, 1 ¼ cups fresh borlotti beans
- Dice and Chop Vegetables: While the beans are cooking, cube the potatoes, the remaining carrot, and the pumpkin into about ¾-inch pieces. Chop the remaining onion and kale, removing the tough stems from the kale.1 ½ cups pumpkin, 2 medium potatoes, 1 bunch of kale
- Blend Beans and Vegetables: Once the beans are cooked, drain them, but save the cooking water and vegetables. Blend half of the beans with the cooked vegetables, adding just enough of the cooking water to achieve a smooth cream. Set aside the remaining beans.
- Cook the Soup: In a large pot, heat some olive oil and sauté the chopped onion. Add the diced vegetables and sauté for a few minutes. Then, add the bean and vegetable cream, stir, and cook for about 40-50 minutes until all vegetables are tender. If needed, add some of the bean cooking water to adjust the consistency.Extra virgin olive oil
- Finish and Serve: Towards the end of cooking, add the remaining beans to the pot, season with salt and pepper to taste, and mix well. Serve the Frantoiana Soup in bowls, topped with slices of toasted bread and a generous swirl of fresh olive oil.Salt, Pepper
Notes
- Canned Borlotti Beans: Use as an alternative to fresh. Drain and rinse before adding towards the end of cooking to keep them from overcooking.
- Pumpkin Substitute: Butternut squash can replace pumpkin. Peel, seed, and dice before use.
- Without a Blender: Hand-mash the cooked beans and vegetables with a potato masher or fork for a rustic texture.
- Kale Alternatives: Spinach or Swiss chard can be used instead of kale. Remove tough stems and chop before adding.
- Olive Oil Topping: If extra virgin olive oil is unavailable, substitute it with any high-quality olive oil to finish the soup.
From Mill to Table: The Seasonal Delight of Zuppa Frantoiana
This dish, with its simple mix of seasonal vegetables and the rich, slightly spicy kick of new olive oil, captures the essence of Tuscan culinary traditions. Its roots in the olive oil milling season highlight a deep connection to local customs and the rhythm of nature, making it more than just a meal—it’s a celebration of community and the earth’s bounty.
This soup is a perfect example of “cucina povera,” using straightforward, available ingredients to craft a dish that’s both satisfying and deeply flavorful. For those curious to explore more about the culinary treasures of Lucca, just click the link.
This recipe isn’t just a soup; it’s a story of tradition, seasonality, and the art of making do with what’s available, a philosophy that continues to resonate in kitchens across Italy.
