The Frantoiana soup recipe is delicious, creamy and full of vegetables and beans. Warm and enveloping soup with winter vegetables, plenty of extra virgin olive oil and many slices of toasted bread.

The frantoiana soup is a typical recipe of the Tuscan culinary tradition, it is made up of pumpkin, black cabbage, potatoes, mixed beans, carrots, beets, leeks and celery.

It is this combination of ingredients that makes it very tasty. It takes patience and slow cooking to prepare it. The main ingredient of Frantoiana soup is black cabbage.

Soups are a great classic of Tuscan cuisine for every season. Poor food or refined food, they are a perfect example of anti-waste food, which values ​​seasonal products and creatively uses preserved products such as beans and onions.

Frantoiana soup is a soup of very ancient origin, which was being prepared during the period in which the mills were at work. The prince of this dish and indispensable ingredient is the freshly pressed, rich, fragrant and slightly spicy oil.

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Ingredients to proceed with the preparation of the recipe for Zuppa Frantoiana Toscana for 10 people

Per la zuppa frantoiana:
  • 2  medium onions
  • 2 leeks
  • 3 carrots
  • 2 celery ribs
  • a bunch of chard
  • pinto beans
  • one of kale
  • ¼ cabbage pour
  • 3 garlic cloves
  • 2 zucchini
  • 3 potatoes
  • a bunch of basil
  • one of marjoram
  •  one of sage
  • 300g. of puréed tomato or 3 tablespoons of concentrate
  • sale
  • pepper
  • chili pepper
  • 200g of cornmeal
  • a glass of extra virgin olive oil
  • plus more to serve
  • 2 vegetable stock cubes


The night before, soak the beans in plenty of water with sage and garlic. The following morning, cook them for about an hour, roughly chop the onions, leeks and celery ribs.
In a large saucepan put extra virgin olive oil and sauté the vegetables with a bunch of sage and a chilli pepper. Clean and cut the carrots, zucchini and potatoes into cubes and add them to the pan. After a few minutes, add the cabbage and chard previously washed and cut into strips.

Zuppa Frantoiana

Put the tomato paste, let it simmer for a few minutes and add the cooking water from the borlotti beans that we will have blended (leave some whole).
If you need to add more water, the soup should be very runny. Season with salt and pepper and add two stock cubes. Cook for about an hour.

Curiosity, do you want to know how and where soups are born? Read more

If you want to prepare the porridge halfway through cooking, add the cornmeal and mix until cooked through. Serve with new oil and ground pepper. Guaranteed result Chef Giovanni Fiorentini! Chef Giovanni Fiorentini!

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