Tuscan Soup.
Simple, economical, nutritious, tasty.
The Tuscan soup is a dish of rural tradition perfect to enjoy on cold winter days, a hot and steaming dish rich in flavors made with kale, potatoes, bread, and beans, making it an excellent comfort food to enjoy as a main course and perfect for the whole family.
For this recipe, I have to thank Mrs. Fiorenza whom I met on a cruise who gave me her family recipe.
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 bunches kale
- 14 oz canned tomatoes
- 2 potatoes
- 18 oz dried cannellini beans
- 3.5 oz pancetta (or guanciale)
- 2 carrots
- 1 onion
- 2 stalks celery
- 2 cloves garlic
- 4 slices Tuscan bread (or rustic bread)
- 1 sprig thyme
Tools
- 1 Pot
- 1 Immersion Blender
- 1 Saucepan
- 1 Terrine
Steps
The night before, soak the beans in water.
The next day, place the beans in a tall pot, add a peeled garlic clove and half a stalk of celery, cover with 2 liters of water and bring to a boil.
Once boiling, cook the beans for 45 minutes over very low heat.
While the beans cook, prepare the other ingredients and start cooking them.
Clean the kale by removing the tough central stem, rinse it, and then coarsely chop it.
Peel and dice the carrots.
Peel the onion and chop it together with the remaining celery.
Cut the guanciale into strips.
Mash the canned tomatoes.
Rinse and peel the potatoes, cut them into large cubes and place them in a bowl covered with water.
Take a large saucepan and add the chopped celery, carrot, and onion, along with a drizzle of oil and pancetta. Sauté over low heat, stirring often, until the onion becomes translucent. Add the drained potatoes and kale, and let them sauté for a few minutes, stirring frequently.
Add the canned tomatoes and a cup of hot water, season with salt, add a grind of pepper and the thyme (you can also add chili pepper if you like), cover with a lid and cook for 30 minutes.
Once the beans are cooked, blend half of them with a ladle of their cooking water.
Add the blended beans to the vegetables along with the whole beans, add the necessary bean cooking water, and cook everything for another 30 minutes on low heat, being careful not to let it dry out, adding more bean cooking water or broth if necessary.
Rub the slices of bread with garlic and place them in a large terrine (preferably earthenware).
Once the soup is ready, adjust the salt, add a grind of pepper, and pour it over the bread slices in the terrine, add a drizzle of oil and let it rest for 10-15 minutes to soften the bread and enhance the flavors.
Serve it; it’s even better the next day! Just reheat it by adding a bit of broth.
The Tuscan soup is ready to be enjoyed… Bon appétit!
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