Frantoiana soup with the Lucca Red Bean | La zuppa frantoiana con il fagiolo rosso di Lucca

cannellini beans

🥗Healthier: navy beans

💰Cheaper: pinto beans

Navy beans are lower in calories, while pinto beans are often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative, while pecorino is often more affordable.

Soak cannellini beans overnight in water.

Drain and rinse the soaked beans.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add soaked beans, vegetable broth, tomato paste, bay leaves, rosemary, and thyme.

Bring to a boil, then reduce heat and simmer for 1-1.5 hours until beans are tender.

Remove bay leaves and blend a portion of the soup for a creamy texture, if desired.

Stir in chopped kale and cook until wilted, about 5 minutes.

Season with salt and black pepper to taste.

Serve hot, topped with grated parmesan cheese.

Cooking Techniques

Spice Level:

Allergens