Frantoiana soup is one of the most authentic dishes of the Lucchese tradition, a rustic and genuine recipe prepared during the olive pressing period, when freshly pressed extra virgin olive oil releases an intense and spicy aroma. It’s this ingredient that makes the soup special, enriching it with a distinct and unmistakable flavor… while the base is that of Tuscan peasant soups, with creamy beans, kale, Swiss chard, and seasonal vegetables.
Like many traditional recipes, frantoiana soup comes in many different versions, passed down through families. This is my version: hearty, comforting, and rich in vegetables, completed with classic croutons toasted in a pan with oil and garlic, adding an irresistible crunch. If you can, use quality extra virgin olive oil, preferably new: it will really make a difference, enhancing all the flavors of the soup and bringing the true spirit of Tuscan tradition to the table. Happy reading and happy cooking!
If you love soups and stews, check out these recipes as well:
- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 3 People
- Cooking methods: Stove
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: Autumn, Winter
Ingredients
- 4.4 oz canned cannellini beans
- 4.4 oz canned borlotti beans
- 1 potato
- 5 oz pumpkin (net of waste)
- 3.5 oz kale
- 3.5 oz Swiss chard
- 1 carrot
- 1 stalk celery
- Half onion
- 1 clove garlic
- sage
- rosemary
- fennel seeds (to taste)
- as needed vegetable broth
- extra virgin olive oil
- salt
- Tuscan bread (for croutons)
Tools
- Pan
- Cutting board
- Peeler
- Immersion Blender
- Frying pan
Preparation
Clean the pumpkin, remove the skin, and cut it into cubes. Wash and peel a potato, also cut into cubes.
Clean the Swiss chard and kale, wash them thoroughly, and cut into pieces.
Peel the onion, peel the carrot, and remove the strings from the celery. Chop the vegetables and place them in a pan.
Add a swirl of extra virgin olive oil and a small handful of fennel seeds to taste.
Sauté for a moment, then add the potato and pumpkin cubes (1).
Cover with hot broth and let cook (with the lid on) until they are tender enough.
Add the Swiss chard and kale (2), moisten with more broth if necessary, and let cook for 5-10 minutes.
Drain and rinse the beans, then blend about half of them with an immersion blender, adding a ladle of broth.
Add the beans, both pureed and whole, to the soup (3), stir, and finish cooking for another ten minutes, seasoning with salt.
Meanwhile, cut a couple of slices of Tuscan bread into cubes. Heat a swirl of oil with a clove of garlic, a couple of sage leaves, and a sprig of rosemary in a small pan. Add the bread and toast until golden and crispy.
Serve the soup in earthenware bowls or deep dishes and garnish with the croutons. If desired, finish with a drizzle of new oil and a pinch of pepper.
The frantoiana soup is ready… enjoy your meal!
Tips and Notes
I recommend preparing the soup a few hours in advance and letting it rest in the pan, as it will become even more flavorful.
You can also use 250 g of only borlotti beans, or only cannellini beans. I used canned ones for speed, but you can use dried ones if you prefer, respecting soaking and cooking times. If you can find them, you can use Lucca red beans or other types of Tuscan beans.
If you don’t have pumpkin, you can omit it, adding one more carrot. If you have it, you can add half a leek sliced into rings.
FAQ (Frequently Asked Questions)
Can I omit the croutons?
I recommend adding them because they are an integral part of the soup. However, if you prefer, you can replace them with whole slices of toasted bread rubbed with garlic.
