Zuppa Etrusca

Ingredients

• 100 g Dried Chickpeas (soaked 24 h, drained)
• 100 g Dried Cannellini Beans (soaked 24 h, drained)
• 100 g Dried Sorana Beans (soaked 24 h, drained (rare Tuscan variety))
• 200 ml Extra Virgin Olive Oil (divided: 150 ml for infused oil, 30 ml for bean cream, 20 ml for cooking)
• 3 pcs Garlic Cloves (2 for infused oil, 1 for bean cooking)
• 1 clove Aglione (large Tuscan garlic) (adds sweet garlic flavor)
• 2 sprigs Fresh Rosemary (for infused oil)
• 4 leaves Fresh Sage Leaves (for infused oil and bean cooking)
• 1 tsp Black Pepper (ground) (for infused oil)
• 1 tsp Fennel Seeds (added during final cooking)
• 1 pinch Fennel Flower Pollen (garnish, optional)
• to taste Salt (use sparingly)
• 200 g Farro (whole) (4 handfuls, rinsed)
• 500 g Savoy Cabbage (whole head, cut into squares)
• 200 g Black Kale (stems removed, cut into large cubes)
• 30 g Celery Leaves (torn, added to broth)
• 1 pcs Leek (white part sliced, green part for broth)
• 2 pcs Carrots (peeled, diced)
• 2 pcs Potatoes (peeled, diced (skins saved for broth))
• 150 g Green Beans (trimmed, halved)
• 150 g Flat Green Beans (Lima) (trimmed, halved)
• 1 pcs Zucchini (diced, skin left on)
• 6 pcs Zucchini Flowers (whole, added at end)
• 100 g Spinach (leaves only, added at end)
• 100 g Swiss Chard (stems chopped, leaves added at end)
• 1 pcs Onion (large, diced into diamonds)

Instructions

1. Soak legumes overnight

   Measure 100 g each of dried chickpeas, cannellini beans, and Sorana beans. Place them in a large bowl, add eight times their weight of cold water (≈2.4 L), stir, cover, and let sit in a cool, dry place for 24 hours.

   Time: PT10M

2. Prepare garlic‑herb infused oil

   In a mortar, combine 2 cloves garlic (peeled), 1 clove aglione, 2 sprigs rosemary, 4 sage leaves, and 1 tsp black pepper. Pound into a paste, then whisk in 150 ml extra‑virgin olive oil until emulsified. Set aside to infuse while beans soak.

   Time: PT10M

3. Collect vegetable scraps and start broth

   While the beans soak, wash all vegetables. Reserve outer savoy cabbage leaves, kale stems, celery leaves, leek greens, carrot peels, potato skins, and any other trimmings. Place them in a large stockpot, cover with 3 L water, add a pinch of salt, bring to a gentle boil, then reduce to a simmer.

   Time: PT15M

4. Cook cannellini beans on stove

   Drain and rinse the soaked cannellini beans. Transfer to a steel pot, add fresh water to cover, a whole garlic clove, 2 sage leaves, and a drizzle of olive oil. Bring to a boil, then simmer gently for about 1 hour until very soft, ready for blending.

   Time: PT1H

5. Oven‑cook chickpeas and Sorana beans

   Drain and rinse the soaked chickpeas and Sorana beans. Place each in separate earthenware pots, add a whole garlic clove, 2 sage leaves, and a drizzle of olive oil. Cover and bake in a pre‑heated oven at 125 °C for 1 hour 30 minutes, or until tender.

   Time: PT1H30M

   Temperature: 125°C

6. Make bean cream

   Transfer the cooked cannellini beans (with a splash of their cooking liquid) to a blender. Add 2 tbsp of the infused oil and 30 ml extra‑virgin olive oil. Blend until ultra‑smooth and light, forming a creamy emulsion. Set aside.

   Time: PT5M

7. First soffritto phase

   In the main soup pot, heat 2 tbsp of the infused oil over medium heat. Add diced onion, sliced white leek, and torn celery leaves. Sauté, stirring, for 5 minutes until fragrant and the onion becomes translucent.

   Time: PT5M

8. Add medium‑cooking vegetables

   Add diced carrots, cubed potatoes, sliced savoy cabbage, chopped black kale, green beans, flat beans, and a ladle of the vegetable broth. Sprinkle a pinch of salt. Cover and cook for 5 minutes, then uncover and continue for another 5 minutes, stirring occasionally.

   Time: PT10M

9. Finish vegetables

   Add diced zucchini, chopped chard stems, spinach leaves, and zucchini flowers. Add another splash of broth, a pinch of pepper, and cook for a final 5 minutes until all vegetables are tender but retain texture.

   Time: PT5M

10. Cook farro like risotto

    In a separate pan, heat 1 tbsp infused oil, add the farro and toast for 2 minutes. Deglaze with a ladle of hot broth, then gradually add broth while stirring, cooking until farro is al dente (about 20‑25 minutes). Season lightly with salt.

    Time: PT25M

11. Combine all components

    To the main soup pot, add the cooked farro, chickpeas, Sorana beans, and the bean cream. Stir gently to incorporate. Adjust seasoning with salt and pepper. Heat through for 2 minutes. Serve at about 55 °C, drizzled with a little extra infused oil and a pinch of fennel flower pollen.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

55 g

Fat

12 g

Fiber

10 g