#Lucca: Zuppa Toscana (Tuscan Soup): The original Recipe from Artusi book

Erika Elia — Thu, 23 May 2013 14:52:00 +0000

We prepared this Zuppa Toscana (Tuscan Soup) for our friend Renata: it was her birthday!
Wonderful party with CuocheinVacanza, so many special Tuscan foods…and happiness.

Here is a very old recipe of Zuppa Toscana; it comes from Artusi, the most famous writer of tuscan recipes, who lived in 1800.

The soups (Zuppe) are very popular in Tuscany and very different from what can imagine a person who lives abroad.

Here the links of some Typical Tuscan Soups Recipes that I assure you that are delicious!

Acquacotta (with egg) Soup

Carabaccia (Onion Soup)

Artusi says: “This Soup which, modestly, takes the epithet of “farmer” soup, I’m sure that it will be appreciated by all, even by gentlemen, if done with due care.

Zuppa Toscana Ingredients:

Stale bread 400 grams

White beans (Cannellini) 300 grams

Extra Virgin Oil 150 grams

Water two liters

Savoy cabbage, half-ball of middle size.

Black cabbage (it’s a must here in Tuscany!), in the same quantity and even more.

A bunch of chard and a little of thyme.

A potato.

Some rinds of bacon or ham (row) cut into strips.

Zuppa Toscana Method:

Put the beans to fire covered by water by joining the rind. You already know that beans must be put in icy water (for about 12 hours) and if they remain dry, hot water is added.

While everything’s boiling make a beat with a quarter of a large onion and two cloves of garlic, two pieces of celery and a good pinch of parsley. Chop fine, put on the fire with the oil and when it begins to brown pour in the same the green vegetables: cabbage first, then the chard and potato cut into chunks.

Season with salt and pepper and then add tomato sauce or tomato paste, and if boiling they still remain a little dry, moisten with the broth of beans.

When these are cooked pour a fourth part among the green vegetables, joining the rind; pass the others through a sieve and melt them in the broth, pouring this also in the bowl where are the greens.

Mix, boil a little longer and pour everything into the bowl where you will have already placed the bread cut into thin slices and cover it to serve after about twenty minutes. This quantity is enough for six people and is good hot and cold better”.

Taste it with some raw onion rings and season generously with Oil and a bit of black pepper.

My grandmother often said: wait 5 minutes when you dunk the bread…so you’re sure the last layer is’nt dry. You can add zucchini, carrots… but stop…anything else. Zuppa Toscana is delicious even with only the cabbages!

Salva

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#Lucca: Zuppa Toscana (Tuscan Soup): The original Recipe from Artusi book

Here is a very old recipe of Zuppa Toscana; it comes from Artusi, the most famous writer of tuscan recipes, who lived in 1800.

Here the links of some Typical Tuscan Soups Recipes that I assure you that are delicious!