Zuppa Toscana

Name: Zuppa Toscana
Cook time: 95 min
Total time: 95 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 250g Dried Cannellini Beans, soaked overnight; 1.5 l Water, for cooking beans and soup; 4 tbsp Extra Virgin Olive Oil; 1 Onion, finely chopped; 1 Carrots, diced; 1 stalk of Celery, diced; 2 cloves of Garlic, sliced; 1 Potatoes, peeled and diced; 300g Cavolo Nero, ribs removed and shredded; 200g Canned Peeled Tomatoes, crushed; 4 leaves of Sage, fresh; 300g Country Bread (Tuscan-Style, Unsalted), day-old, thick slices

Zuppa Toscana is a rustic, comforting Tuscan soup with tender beans, potatoes and dark cavolo nero simmered in a fragrant, herb-scented broth. Finished with crisp toasted country bread and a drizzle of olive oil, it’s hearty, simple, and perfect for a cozy meal.

Zuppa Toscana is a rustic, comforting Tuscan soup with tender beans, potatoes and dark cavolo nero simmered in a fragrant, herb-sc... Show more

Traditional Italian Recipe

Health Grade

S · Outstanding

Time

1 hr30 min

Price

0,89 €

Calories

575 kcal

vegan

low calorie

healthy

meal prep

one pot

low fat

Method

Prep the vegetables

Drain and rinse the Dried Cannellini Beans. Peel and dice the Potatoes, finely chop the Onion, dice the Carrots and Celery, slice the Garlic, and strip out the tough ribs from the Cavolo Nero before shredding the leaves into bite-size ribbons.

Cook the beans

Put the beans in a large pot with the Water, adding enough to cover them well. Bring to a boil, then lower to a gentle simmer and cook for 35 to 45 minutes, skimming off any foam at the beginning, until the beans are tender but still holding their shape. Keep the cooking liquid — it will give the soup its body.

Build the base

In another large pot, warm the Extra Virgin Olive Oil over medium heat. Add the onion, carrots, and celery and cook for 8 minutes, stirring often, until they soften and smell sweet. Stir in the Sage and garlic for 1 minute, then add the Canned Peeled Tomatoes and cook for 2 minutes more, stirring and scraping the bottom so the tomatoes lose their raw edge.

Add potatoes

Ladle in the cooked beans with enough of their hot liquid to make the soup brothy, then add the potatoes. Bring everything back to a simmer and cook for 20 minutes, until the potatoes are tender and the broth looks lightly creamy. Mash a few beans against the side of the pot if you want the soup a little thicker.

Stir in the greens

Stir in the cavolo nero and simmer for 5 minutes, just until the leaves are wilted and the stems are tender but still bright green.

Assemble bowls

Put the thick slices of Tuscan-style country bread into shallow bowls, then ladle the hot soup over the top so the bread soaks up the broth. Serve right away while the bread is still sturdy enough to hold its shape.