Ingredients

Adjust Servings:

	400 gr Cannellini beans
	400 gr Kale
	700 gr Savoy cabbage
	300 gr Head Cabbage
	Thyme
	1 Red Onion
	2 cloves Garlic
	2 stalks Celery
	2 medium Carrot
	Extra Virgin Olive Oil
	Salt
	Pepper

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Zuppa di Fagioli

Name: Zuppa di Fagioli
Yield: 8
Cuisine: Florentine,Italian,Senese,Tuscan
Ingredients: Cannellini beans: 400 gr; Kale: 400 gr; Savoy cabbage: 700 gr; Head Cabbage: 300 gr; Thyme; Red Onion: 1; Garlic: 2 cloves; Celery: 2 stalks; Carrot: 2 medium; Extra Virgin Olive Oil; Salt; Pepper

The Queen Soup

Features:

Cuisine:

Serves 8
Medium

Ingredients

400 gr Cannellini beans
400 gr Kale
700 gr Savoy cabbage
300 gr Head Cabbage
Thyme
1 Red Onion
2 cloves Garlic
2 stalks Celery
2 medium Carrot
Extra Virgin Olive Oil
Salt
Pepper

Directions

This is one of the most famous Tuscan soup! We could call it the “Queen Soup”!

If you come to Tuscany and you have lunch in a “Trattoria”, Zuppa di Fagioli is on the top of the menù.

Some people confuse this recipe with “Ribollita” which is its sister, but with the addition of bread.

Many people think that this is a very difficult recipe to prepare but the difficulty is only in the ingredients’ preparation.

This is the first choice for a vegetarian meal during my cooking classes.

So, are you curious to try it? Read and follow my instructions and you won’t regret it!

Steps

1 Done	Soak the beans Put the beans into a bowl and cover with water. Let them soak overnight
2 Done	Preparation of the base Cover the bottom of a pot with olive oil and add the onions sliced roughly with a glass of water since they get soft. The water is useful because it allows onions not to fry but to boil, so it is easier to digest. Cut the carrots and the celery in pieces and add half a glass of water and cover with the lid. Leave to cook approx 5 min.
3 Done	Preparation of the vegetables Slice Savoy cabbage, Head Cabbage, Kale, and Chard and add into the pot. Cover and leave to cook since they are soft (pierce with a fork to test if cooked).
4 Done	Preparation of the soup In a separate bowl, blend about ¾ of the previously cooked beans and pour the puree directly into the vegetables and keep the others aside. Stir together. Add 4 tablespoons of tomato paste, salt, 4/5 thyme leaves, and the beans stir and let it cook at a medium temperature.