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A hearty frantoiana soup served with Tuscan bread slices, epitomizing Tuscan comfort. Its rich, olive oil-kissed broth harbors a medley of vegetables: orange carrots, creamy potatoes, and green kale, enhanced by plump borlotti beans for a touch of pink and texture. Fresh olive oil droplets on top add a glistening, flavorful finish.

Frantoiana Soup

Guido Pasquariello
Frantoiana Soup is a Tuscan treasure with fresh vegetables and borlotti beans. Best enjoyed with crusty bread and a drizzle of new extra virgin olive oil.
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Prep Time 35 minutes
Cook Time 1 hour
Course Soup
Cuisine Italian
Servings 4

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

Feel free to adjust the types of vegetables based on what’s in season for an authentic Tuscan experience.
  • 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.