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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.
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Zuppa Pisana [Vegetable Soup Pisan Style]

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.
Prep Time15 minutes
Cook Time1 hour
Course: Soup
Cuisine: Italian
Servings: 4
Author: Guido Pasquariello

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.