Zuppa di Verdure

Zuppa di Verdure is a hearty and flavorful Tuscan vegetable soup that not only warms your soul but also ensures that every last drop is savored. This recipe embodies the essence of Tuscan cuisine, known for its frugal yet incredibly satisfying dishes. What makes this soup truly special is its versatility, as it serves as the foundation for the iconic Ribollita, a rustic Tuscan bread soup. Whether enjoyed freshly made or transformed into Ribollita, this soup is a testament to the resourcefulness of Tuscan cooking.

SERVES 6
PREP 25 MIN
PLUS OVERNIGHT SOAKING
COOK 2–3 HR
FREEZE UP TO 3 MONTHS
BEFORE CAVOLO NERO IS ADDED

INGREDIENTS:

• 7oz (200g) dried cannellini beans, soaked overnight in water
• Bouquet garni made from a sprig of rosemary, a sprig of thyme, and 2 bay leaves
• 4 tbsp extra virgin olive oil, plus extra to serve
• 1 onion, chopped
• 3 carrots, diced
• 2 celery ribs, diced
• 2 leeks, very thinly sliced
• 3 garlic cloves, chopped
• 1 dried red chile pepper, finely chopped
• 3 tomatoes, peeled, seeded, and chopped
• 2 tbsp tomato paste
• Salt and freshly ground black pepper
• 4 cavolo nero or curly kale leaves, or the outer leaves of a Savoy cabbage, tough stalks removed and the leaves coarsely chopped
• 6 slices stale bread
• 1 garlic clove, cut in half

INSTRUCTIONS:

1. Drain the soaked cannellini beans and place them in a large pan with the bouquet garni and twice their volume of cold water.
2. Bring the beans to a boil, then let them boil vigorously for 10 minutes.
3. Reduce the heat to a gentle simmer and continue cooking for 1–2 hours or until the beans are tender, adding more water if necessary.
4. Remove the pan from the heat, discard the bouquet garni, and allow the beans to cool in their cooking water.
5. Heat the olive oil in a large heavy pot.
6. Add the chopped onion, diced carrots, diced celery, thinly sliced leeks, chopped garlic, and finely chopped red chile pepper.
7. Cover the pot with a lid and sweat the vegetables over low heat for 10 minutes, stirring occasionally.
8. Add the peeled, seeded, and chopped tomatoes along with the tomato paste, and cook over moderate heat for 3–4 minutes.
9. Add the cooked beans and their cooking water, then add enough additional water to generously cover the vegetables.
10. Season the soup with salt and freshly ground black pepper.
11. Bring the mixture to a boil and let it simmer gently for 20 minutes or until the vegetables are tender.
12. Puree half of the soup in a blender, then return it to the pot.
13. Add the cavolo nero or curly kale leaves and simmer for an additional 10 minutes or until they become tender.
14. Adjust the seasonings as needed.
15. Rub the slices of stale bread with the cut garlic clove.
16. Arrange the garlic-rubbed bread in a warm shallow casserole dish.
17. Spoon the soup over the bread slices.
18. Serve the Zuppa di Verdure with a bottle of high-quality olive oil on the table, allowing diners to drizzle extra oil over their servings as desired.

Enjoy this Tuscan masterpiece, knowing that any leftovers can be transformed into the comforting Ribollita, ensuring that no bit of this delicious soup goes to waste.