Hearty, thick, and warming, Tuscan Bean and Vegetable soup is typically made in the fall – olive harvest time in Italy – as it calls for freshly pressed olive oil drizzled on top. Perfect for the cooler days and nights of autumn!
Imported from Tuscany, our Moretti Extra Virgin Olive Oil is a thick, rich, and deep-green oil – and exactly what the soup was made for!
Jeni Moretti’s Fall Tuscan Bean and Vegetable Soup (makes 8 servings):
- 14 ounces (400 grams) dried borlotti or pinto beans
- 10 to 12 cups water
- 6-8 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 tomato, peeled and chopped
- 1 garlic clove, minced
- ½ bunch of kale, chopped
- 3 zucchini, chopped
- 2 yukon gold potatoes, chopped
- 2 carrots, roughly chopped
- ½ teaspoon dried thyme
- 6 fennel seeds
- Salt and Pepper
- 8 slices of country bread
- 1 garlic clove cut in half
- Moretti Tuscan Extra-Virgin Olive Oil
The night before, soak the dried beans in cold water that covers the beans by about an extra inch. The next day, drain the beans and cook them in a large, deep pot with 10-12 cups of lightly salted water. Simmer with a lid slightly ajar until the beans are tender, at least one hour. Drain but reserve the cooking water.
In a large, deep pot or Dutch oven, warm the olive oil and sauté the chopped onion, carrot and celery until they are soft and translucent, about 10-15 minutes. Add the tomato and cook for another 5-10 minutes.
While the vegetables are sautéing, set aside about ½ cup of the beans and put the rest in a food processor and puree. When the tomato is cooked, add the puree to the vegetables along with about 8 cups of the cooking water and bring to a boil. When it is boiling add the garlic, remaining vegetables, the herbs and a few generous grindings of pepper. Cook over medium heat for ¾ to 1 hour, with the lid slightly ajar. The soup is dense and gets thicker as it cools. Add more salt and pepper to taste.
Just before you are ready to serve the soup, add the remaining whole beans. Cut the bread in slices and grill or toast them. Then lightly rub the garlic clove on each slice of bread. Put a slice of bread in the bottom of each bowl, drizzle a bit of Moretti Extra Virgin Olive Oil on the bread, ladle in soup and finish with another couple of teaspoons of oil on top of each soup.
Recommended Wine: We recommend the soup be served with Moretti Rosso Mio or Grenache.