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Rustic Tuscan Soup


A very famous Tuscan bean dish. Best with dried, soaked and cooked cannellini beans. However, also good with canned cannellini beans. BHL

SERVES: 8-10


1 lb. Dried cannellini beans (see directions under Tuscan White Beans on how to prepare them) or 2 cans cannellini beans, rinsed and drained
2 Tbsp mild-medium Flying Olive Single Varietal Extra Virgin Olive Oil such as Arbosana, Hojiblanca, or Picual, more for drizzling.

1 large onion, peeled and chopped
2 carrots, peeled and thickly sliced
2 ribs celery, trimmed and thickly sliced
2 potatoes, peeled and thickly sliced
1 large bunch Swiss chard or kale or a combination, trimmed and coarsely chopped
1⁄2 small Nappa cabbage, cored and coarsely chopped
1 cup Fireroasted tomatoes, diced, undrained
Salt and freshly ground black pepper to taste

Flying Olive 18 Year Traditional Balsamic for drizzling, optional

Croutons and Grated Parmesan cheese, optional

Cook beans according to the Tuscan White Beans recipe, reserving cooking liquid.  Reserve 1 cup cooked beans; then purée remaining beans along with 2 cups of the cooking liquid.  Set beans, purée, and remaining cooking liquid aside in two separate containers.  If you forget and drain the beans (not that I would do that or anything...), use 2-3 cups of water, chicken or veggie broth).  If you use canned cannellini beans, you will need to add the broth or water to thin out the soup.

Heat the Flying Olive EVOO of choice in a large non-reactive stock pot over medium heat.  Add onions, and cook until soft, about 10 minutes.  Add the carrots, celery, and potatoes and cook 3-4 minutes.  Add the Swiss chard and/or kale, and the cabbage, stirring until mixed. The pot will be quite full.  Add the tomatoes, stir, cover, and cook until the greens wilt, about 20-25 minutes.  If needed, add more broth or water.  This is a VERY thick, hearty soup.

Add just the puréed beans and remaining cooking liquid, and simmer, covered, until the vegetables are soft, about 1 hour.  Add the reserved whole beans, stir gently, cover, and return to a simmer about 10 minutes.  Season to taste with salt and pepper.  If desired, grate Parmesan cheese on top when serving.  Add a drizzle of Flying Olive Extra Virgin Olive Oil and 18 Year Traditional Balsamic, and croutons, if desired.  Serve.

Submitted by Barb L.