How to make the farmer's soup, a simple farmhouse recipe, in the Tuscan way, with necessary ingredients and preparation methods with toasted bread.
Ingredients for 4 people
- 400 gr. of dried borlotti beans put in water and soaked for one night, or about 1 kg of fresh beans
- 700 gr. between white cabbage and black cabbage
- 5 or 6 chard leaves
- 300 gr. of yellow pumpkin
- 1 carrot
- 2 celery ribs
- 4 potatoes
- a few tufts of wild fennel
- 4 or 5 basil leaves
- half a glass of olive oil
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- 1 tablespoon of tomato paste
- a few slices of stale homemade bread
- 3 cloves of garlic
- salt and pepper
How to make the condadino's soup
Cook the beans in water with 3 cloves of garlic and a celery rib for about an hour.
When cooked, drain the beans, set aside the broth and remove the garlic and celery, then pass two thirds of the beans to the passatutto and add this to the broth.
Wash and cut the white cabbage, black cabbage and chard into strips, divide the pumpkin and potatoes into cubes, slice the carrot and cut the celery, fennel and basil into small pieces.
All these greens should be combined with the broth together with half a glass of olive oil, a spoonful of tomato paste, salt and pepper.
Let's cook everything, slowly, for at least an hour and a half.
Meanwhile, toast some slices of stale bread and sprinkle them with raw olive oil, put them in a bowl and pour over all the broth including the vegetables and beans set aside.
Let it rest for about an hour and serve warm.
