Frantoiana - Tuscan Vegetable and Bread Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 zucchini, diced 2 zucchini, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (200g) cooked cannellini beans 1 cup (200g) cooked cannellini beans
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• 4 slices of crusty bread, toasted 4 slices of crusty bread, toasted
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 9g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the diced carrots, zucchini, and tomatoes to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Pour in the vegetable broth and add the cooked cannellini beans, dried oregano, and dried basil. Season with salt and pepper to taste.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.
5. 5.
   Place a slice of toasted crusty bread in each serving bowl. Ladle the hot soup over the bread.
6. 6.
   Garnish with fresh basil leaves and serve hot.

Treat your ingredients with care...

• Bread — Choose a crusty bread with a dense texture, such as ciabatta or sourdough, to hold up well in the soup without becoming too soggy.

Tips & Tricks

• For a heartier version, you can add cooked pasta or rice to the soup.
• Feel free to customize the vegetables based on what's in season or what you have on hand.
• To enhance the flavor, you can add a splash of balsamic vinegar or a sprinkle of grated Parmesan cheese before serving.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• If you prefer a smoother consistency, you can blend a portion of the soup using an immersion blender before adding the bread.

Serving advice

Serve the Frantoiana soup hot, allowing the toasted bread to soak up the flavorful broth. It pairs well with a drizzle of extra virgin olive oil and a sprinkle of freshly grated Parmesan cheese on top.

Presentation advice

Garnish each bowl of Frantoiana with a few fresh basil leaves to add a pop of color and freshness. Serve the soup in rustic ceramic bowls to enhance the traditional Tuscan feel.