As the name suggests, the protagonist of this recipe are not only legumes and vegetables, but our Extra Virgin Oil “Tutto Frantoiano”. The frantoiana soup was born as a poor dish of the Tuscan peasant tradition, prepared with leftovers of vegetables and dry bread, and was used to test the new oil just squeezed. Today it is considered a simple and rustic delicacy, perfect for the winter period, which enhances the rich and fruity flavor of extra virgin olive oil, a fundamental element of this recipe.

Preparation time: 30 minutes
Cooking time: 1 hour
Difficulty: Medium

Ingredients (for 4 people):

• 250 g of cooked Cannellini beans
• 250 g of beans borlotti
• 250 g of Tuscan beans
• 2 medium sized potatoes
• 2 onions
• 3 carrots
• 2 ribs of celery
• 1 leek
• 1 bunch of black cabbage
• 1 bunch of chard
• 5 tablespoons of Frantoiano Extra Virgin Oil
• Salt
• black pepper

Procedure:

1. Prepare the vegetable puree: Start by preparing a beaten with the onions, carrot and celery, trying not to crush too much vegetables. In a thick saucepan (preferably made of cast iron), heat the Extra Virgin Olive Oil All Frantoiano and add the beaten vegetables, frying it over medium heat until soft.
2. Prepare potatoes and carrots: Meanwhile, peel the potatoes and cut them into medium sized pieces. Clean the remaining carrots, chop them, peel and slice them coarsely. Add to the pan with the sauce and mix well.
3. Add the leafy vegetables: Wash the beets, removing the base and coarsely chopping them. Peel the black cabbage, discarding the hard part and cutting the leaf. Add both vegetables to the casserole, stirring to blend flavors.
4. Blend the beans: Take the beans cannellini, borlotti and toscaneggi with a little of their cooking water and blend them until you get a smooth puree. Add this puree to the casserole with vegetables. At this point, add enough water to cover all the ingredients. Season to taste, then partially cover the pan and cook for about 40-50 minutes, stirring occasionally.
5. Toasting the bread: Meanwhile, cut the bread and toast it in the oven at 200°C for 3-4 minutes until crisp.
6. Finish the soup: When the soup is ready, add the remaining whole beans and season again with salt and pepper. Serve the soup in bowls, placing the slices of toasted bread on the bottom of each plate.

Final tip:

To make the soup even richer and tastier, you can add a drizzle of Extra Virgin Olive Oil All Frantoiano directly on top of the soup when serving. This final touch will enhance the fruity taste of the oil, making the dish even more aromatic and tasty.