Thursday, July 22, 2010

Farmer's Zuppa Toscana

Contributed by Marco Ascoli...

- Tuscan Bread (2-3 days old)
- Kidney Beans 300 g (or a can for the shortcut)
- Olive Oil (extra virgin), 40 g
- Water, 1 litro
- Savory Cabbage (the one with wrinkly leaves) , 1/4 of a ball
- Tuscan Black Kale, as much as or more than the savory cabbage
- A bunch of chard (I find this optional)
- 1 Onion
- 1 Leek
- 2 small potatoes (I find this optional)
- 2 carrots
- 2 Zucchini (green!)
- 1 full Celery stalk
- Optional pork back fat or Prosciutto skin (what is cut out before slicing it)
- Garlic
- Parsley
- Tomato paste (concentrated) or Tomato canned chopped or whole (avoid any sort that has "freshness" ingredients like calcium chloride and citric acid, they just do not taste right)


Put the beans in a bowl well covered with water for about 8 hrs, then boil them in 2 liters of water for 2 hrs. In a pot lightly brown an onion sliced thin or minced with the prosciutto skin if that's the case, add 1 by 1 the other vegetables coarsely cut and let them mush-out (become mushy or loose their rigidity) for about 10 minutes, add most of the boiling water of the beans and half of the beans. The other half of the beans need to be processed/blended, add this blend to the pot. Adjust salt and pepper let simmer for about 2 hrs. At this point you can make layers of sliced toasted bread and soup in a large bowl or in alternative just add the sliced bread toasted in the pot, mix and then simmer for 10 more minutes.
Let rest and serve with just a line of extra-virgin olive oil and ultra-thin sliced onion if you like.
It is best served the second or third day.
Keep in refrigerator.

No comments: