Zuppa Toscana

Name: Zuppa Toscana
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 1/3 cups cannellini beans (about 250 grams); 1 green cabbage; 4 zucchini; 7 ounces lacinato kale (about 200 grams); 2-3 onions; 2 carrots; as needed Celery,; 2 sprigs parsley; as needed Olive oil,; 2 tablespoons tomato puree; 1 1/2 bouillon cubes; 4-5 thin slices of bread

Sara Capirola @sara_ai_fornelli

Livorno

Zuppa Toscana

Sara Capirola @sara_ai_fornelli

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Ingredients

Serves 4 servings

1 1/3 cupscannellini beans (about 250 grams)
1green cabbage
4zucchini
7 ounceslacinato kale (about 200 grams)
2-3onions
2carrots
as neededCelery,
2 sprigsparsley
as neededOlive oil,
2 tablespoonstomato puree
1 1/2bouillon cubes
4-5thin slices of bread

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Steps

1

Cook the beans in a pot until tender.
2

Prepare the lacinato kale by tearing the leaves and removing the tough center stems.
3

Wash the zucchini and green cabbage, then tear the leaves into pieces. Chop the parsley, carrots, and celery as well.
4

In a large pot, add a little olive oil. Peel and chop the onions, then add them to the pot. Sauté until softened.
5

Add half of the beans to the pot with the onions and oil.
6

Add the bouillon cubes and tomato puree.
7

Mash the remaining beans in the pot, adding their cooking water as well.
8

Drain all the previously washed vegetables and add them to the pot. Cook for about 2 hours.
9

Break a thin slice of bread into each bowl and pour in some soup. Let it sit for 1 minute so the bread soaks up the soup.
10

Pour in the remaining soup.