{"id":2782,"date":"2024-11-17T17:53:29","date_gmt":"2024-11-17T16:53:29","guid":{"rendered":"https:\/\/www.giovannifiorentini.it\/zuppa-frantoiana\/"},"modified":"2025-05-29T11:18:41","modified_gmt":"2025-05-29T09:18:41","slug":"soup-frantoiana-original-tuscan-recipe","status":"publish","type":"post","link":"https:\/\/www.giovannifiorentini.it\/en\/soup-frantoiana-original-tuscan-recipe\/","title":{"rendered":"Soup frantoiana original tuscan recipe"},"content":{"rendered":"\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-e89tpy-1417a4b18ffee0a21b7b152f26eb078b\">\n.flex_column.av-e89tpy-1417a4b18ffee0a21b7b152f26eb078b{\nborder-radius:0px 0px 0px 0px;\npadding:0px 0px 0px 0px;\n}\n<\/style>\n<div  class='flex_column av-e89tpy-1417a4b18ffee0a21b7b152f26eb078b av_three_fourth  avia-builder-el-0  el_before_av_one_fourth  avia-builder-el-first  first flex_column_div av-zero-column-padding  '     ><section  class='av_textblock_section av-csiedy-6f60090ff82d729039dbd04585dd2179 '  ><div class='avia_textblock' ><h2>SOUP FRANTOIANA ORIGINAL TUSCAN RECIPE<\/h2>\n<p><strong>The Frantoiana soup recipe is delicious, creamy and full of vegetables and beans<\/strong>. Warm and enveloping soup with winter vegetables, plenty of extra virgin olive oil and many slices of toasted bread.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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 \u200b\u200bseasonal products and creatively uses preserved products such as beans and onions.<\/p>\n<p>Frantoiana soup\u00a0<strong>is a soup of very ancient origin,<\/strong>\u00a0which 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.<\/p>\n<blockquote>\n<p><strong>Do you want to make a welcome surprise to your guests? Click on home cook Lucca<\/strong><\/p>\n<\/blockquote>\n<h3>Ingredients to proceed with the preparation of the recipe for Zuppa Frantoiana Toscana for 10 people<\/h3>\n<table>\n<tbody>\n<tr>\n<td><strong>Per la zuppa frantoiana:<\/strong><\/td>\n<\/tr>\n<tr>\n<td>\n<ul>\n<li>2\u00a0 medium onions<\/li>\n<li>2 leeks<\/li>\n<li>3 carrots<\/li>\n<li>2 celery ribs<\/li>\n<li>a bunch of chard<\/li>\n<li>pinto beans<\/li>\n<li>one of kale<\/li>\n<li>\u00bc cabbage pour<\/li>\n<li>3 garlic cloves<\/li>\n<li>2 zucchini<\/li>\n<li>3 potatoes<\/li>\n<li>a bunch of basil<\/li>\n<li>one of marjoram<\/li>\n<li>\u00a0one of sage<\/li>\n<li>300g. of pur\u00e9ed tomato or 3 tablespoons of concentrate<\/li>\n<li>sale<\/li>\n<li>pepper<\/li>\n<li>chili pepper<\/li>\n<li>200g of cornmeal<\/li>\n<li>a glass of extra virgin olive oil<\/li>\n<li>plus more to serve<\/li>\n<li>2 vegetable stock cubes<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>HOW TO PREPARE THE SOUP FRANTOIANA TUSCANY<\/h2>\n<p>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.<br \/>\nIn a large saucepan put extra virgin olive oil and saut\u00e9 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.<\/p>\n<div id=\"attachment_2404\" style=\"width: 760px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-2404\" decoding=\"async\" loading=\"lazy\" class=\"wp-image-2404 size-full\" src=\"https:\/\/www.giovannifiorentini.it\/wp-content\/uploads\/2021\/11\/zuppa-frantoiana-giovanni-fiorentini.jpg\" alt=\"\" width=\"750\" height=\"500\" srcset=\"https:\/\/www.giovannifiorentini.it\/wp-content\/uploads\/2021\/11\/zuppa-frantoiana-giovanni-fiorentini.jpg 750w, https:\/\/www.giovannifiorentini.it\/wp-content\/uploads\/2021\/11\/zuppa-frantoiana-giovanni-fiorentini-300x200.jpg 300w, https:\/\/www.giovannifiorentini.it\/wp-content\/uploads\/2021\/11\/zuppa-frantoiana-giovanni-fiorentini-705x470.jpg 705w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><p id=\"caption-attachment-2404\" class=\"wp-caption-text\">Zuppa Frantoiana<\/p><\/div>\n<p>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).<br \/>\nIf 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.<\/p>\n<blockquote>\n<p><strong>Curiosity, do you want to know how and where soups are born?<a href=\"https:\/\/www.giovannifiorentini.it\/en\/soup-frantoiana-original-tuscan-recipe\/\" target=\"_blank\" rel=\"noopener\">\u00a0Read more<\/a><\/strong><\/p>\n<\/blockquote>\n<p>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. 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Warm and enveloping soup with winter vegetables, plenty of extra virgin olive oil&#8230;<\/p>\n","protected":false},"author":2,"featured_media":2678,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,9],"tags":[],"_links":{"self":[{"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/posts\/2782"}],"collection":[{"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/comments?post=2782"}],"version-history":[{"count":12,"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/posts\/2782\/revisions"}],"predecessor-version":[{"id":3302,"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/posts\/2782\/revisions\/3302"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/media\/2678"}],"wp:attachment":[{"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/media?parent=2782"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/categories?post=2782"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giovannifiorentini.it\/en\/wp-json\/wp\/v2\/tags?post=2782"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}