Frantoiana or Tuscan Vegetable Soup
I learned to make this dish during my time working with Sirio and Egidiana Maccioni at Osteria del Circo in Manhattan. Its a great soup for a cold day and in fact its really a whole meal in a bowl. Garnish with a toasted garlic crostini and it is a great end to any chilly day.
She Wines Pairing: A nice Chianti Classico or Tuscan IGT Sangiovese
1 Pound Dried Cranberry Beans, Soaked Over Night in Water 8 Cups Chicken or Vegetable Stock 14 ounces can Tomatoes, Whole Peeled 6 each Shallots, Large Fine dice 10 Cloves Garlic, minced 3 each Onion, small Dice 3 Sprigs Rosemary Picked and Chopped Fine 5 Sprigs Thyme Picked and Chopped Fine 2 Each Onion, Medium Dice 4 Each large Carrots, Large Dice 5 Each Celery Stalks Large Dice 1 Each Butternut Squash Medium dice 10 Leaves Swiss Chard Cut into ¼ inch Strips 1 Bunch Broccoli Rabe Cut into ½ inch Strips 2 Each Zucchini Medium dice 2 Each Yellow squash Medium dice To Taste Salt and Pepper
- Strain soaked Beans and cooking with stock and tomatoes.
- Cook for 2 to 2 ½ hours or until very tender, let cool and puree well in a blender or with an emulsion blender
- Make a sofritto using Shallots, Garlic, 3 Onions and sweat until tender. Add in Rosemary and Thyme, sweat until you have the strong aroma of herbs.
- Add in Onions, Carrots and Celery.
- When they are half cooked add in Butternut Squash.
- When Squash is tender, add Swiss Chard and Broccoli Rabe.
- Add in Zucchini and Yellow Squash when the Broccoli Rabe is cooked but still bright green.
- Add in the bean purée to vegetables. The color should be light amber. If needed thin down with water or vegetable stock. Then Season with Salt and Pepper.
- Heat through and Enjoy!!
