Zuppa Della Frantoiana (Bean and vegetable soup)

Ingredients

• 2 cups small dried brown beans, preferably speckled cranberry beans
• 1 small carrot
• 2 medium onions
• 4 cloves garlic
• 1 cup extra-virgin olive oil (see note)
• 2 to 3 cups mixed winter vegetables, shredded or cut into bite-size pieces (should include, but not be limited to, kale, potatoes, carrots and pumpkin or winter squash)
• 1 loaf Italian country-style bread, dense, grainy and preferably at least a day old
• Salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    474 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 10 grams dietary fiber; 4 grams sugars; 16 grams protein; 169 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Cover the beans with water and soak overnight, or, if short of time, follow this quick-soaking method: Cover with water, bring to a boil, and boil 2 minutes. Then set aside to soak for 1 hour.
2. Drain the beans, and discard the soaking water. Place the beans in a large saucepan with the carrot and 1 onion. Cover with fresh water, bring to a boil, lower the heat, and simmer, covered, until beans are very soft, from 40 minutes to 2 hours, depending on the age of the beans. Keep a teakettle of water simmering, and add more water to the beans as they absorb the liquid. They should always be just covered with water but never swimming in it.
3. When the beans are very soft, puree in a food processor or put through a food mill, together with their liquid.
4. Chop the second onion with 3 cloves of garlic until finely minced. Over medium heat saute the garlic and onion in 1/4 cup of olive oil until soft. Add to the pureed beans and mix well.
5. Combine the winter vegetables with 1 cup of water in a saucepan. Bring to a boil, and simmer, covered, until the vegetables are soft. Add the vegetables and liquid to the bean puree and mix well.
6. Slice the loaf of bread thinly and diagonally. Halve the remaining garlic clove, and rub the bread slices well on both sides. Place half the remaining oil in the bottom of a heat-proof soup tureen, line with a layer of bread slices (you probably won’t need all of them), and drizzle the remaining oil over them. Pour the bean puree and vegetables over the bread slices. Cook gently over medium heat until the mixture is bubbling and the bread is slightly crisp.
7. Serve immediately, passing more oil to pour over each serving.

• Do not substitute other oil for olive oil.

About 3 hours 30 minutes