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Heirloom Bean Soup

Heirloom Bean Soup

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$19.00
$19.00
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SERVES 2

$9.50 per serving
This recipe comes to us by way of the small Tuscan city of Lucca, where olive oil is king. Zuppa alla Frantoiana (translated as Soup of the Oil Mill) as it's known, is a favorite way to showcase the early  olive oil harvest. We use heritage cannellini and borlotti beans along with a garden full of vegetables and wild herbs in this beautiful, creamy–yet dairy-free–soup.

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Ingredients

Water, Zucchini, Cranberry (Borlotti) Beans, Butternut Squash, Carrot, Celery, Cabbage, Cannellini Beans, Kale, Fennel, Scallion, Extra Virgin Olive Oil, Leek, Tomato Paste, Salt, Garlic, Sage, Black Pepper*, Coriander, Cumin, Fennel Seed. *Organic Ingredient

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Serve With

  • A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with parsley to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.

  • Fresh, crusty bread (we like a classic baguette) from your neighborhood bakery is all you need to round out this dish. We recommend tearing instead of slicing to maximize nooks and crannies.

  • Who doesn't love freshly grated parm on everything? But any salty, hard cheese will do here. We recommend long, thin strips (you can do this with a potato peeler!) or using a microplane to create a nice, fluffy cheese-dusting to your meal.