Frantoian soup, a Tuscan soup with an intense flavor. An ancient recipe prepared during the olive harvesting and pressing period, made with the first winter vegetables from the garden. It was cooked in earthenware pots on stoves and then served with new oil and toasted bread croutons. If you like soups

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Difficulty: Easy
Cost: Cheap
Preparation time: 20 Minutes
Portions: 3People
Cooking methods: Slow Cooking, Stove
Cuisine: Italian Regional
Region: Tuscany
Seasonality: Autumn, Winter

Ingredients

1 golden onion
1 1/4 cups carrots (2 medium carrots)
10 1/2 oz potato
6 oz pumpkin
1 1/2 oz black cabbage
8 1/2 oz borlotti beans (already cooked)
2 tablespoons olive oil
to taste fine salt
to taste black peppercorns
1 1/4 cups water

Tools

1 Pan
1 Raw earthenware pot
1 Cutting board
1 Knife
1 Vegetable peeler

Frantoian Soup Preparation

Clean and dice a carrot and half an onion into small cubes. Once chopped, pour the vegetables into a pan with a tablespoon of olive oil, a pinch of fine salt, and a tablespoon of cold water. Cook for 5 minutes over medium-low heat.
After 5 minutes, add the borlotti beans and continue cooking over medium-low heat for 10 minutes. Once cooked, remove from heat and set aside.
Meanwhile, julienne the remaining half onion and cut the second carrot into pieces about 0.4 inches.
In an earthenware pot, pour 1 tablespoon of oil and add the onion. Place on low heat and sauté for 5 minutes without a lid.
Now add the carrot pieces and cook for another 5 minutes, still uncovered.
Meanwhile, chop the potatoes into pieces.
After 5 minutes of cooking the carrot, add the potatoes, stir and continue cooking.
As the potatoes start cooking, chop the pumpkin into pieces and add it to the pot with the other vegetables. Stir and continue cooking.
Wash and slice the black cabbage into strips and add it to the vegetables.
Stir and continue cooking.
Now take the pot with the beans, onion, and carrot and transfer half the contents to a blender. Blend until creamy.
Pour the obtained cream into the pot with the vegetables, stir, and
add about 1 1/4 cups of room temperature water. Cover with a lid and cook until the vegetables are tender but not mushy. It will take about 25 minutes.
Now add the beans with onion and carrot that you did not blend to the soup.
Mix, season with salt and pepper to taste, and let it flavor for about 3/4 minutes.
And voila… the Frantoian soup is ready to be served with some slices of toasted country bread.