Tuscan Bean and Vegetable Soup

by Michael on February 17, 2012

Frantoiana or Tuscan Vegetable Soupshutterstock_210221590

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


  1. Strain soaked Beans and cooking with stock and tomatoes.
  2. Cook for 2 to 2 ½ hours or until very tender, let cool and puree well in a blender or with an emulsion blender
  3. 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.
  4. Add in Onions, Carrots and Celery.
  5. When they are half cooked add in Butternut Squash.
  6. When Squash is tender, add Swiss Chard and Broccoli Rabe.
  7. Add in Zucchini and Yellow Squash when the Broccoli Rabe is cooked but still bright green.
  8. 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.
  9. Heat through and Enjoy!!

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