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Tuscan bread and extra virgin olive oil
Photo ©Flavia Cori


Fettunta with Zolfini beans or...Beans soup with croutons

Judy Witts Francini by Judy Witts Francini

One of the best ways to enjoy the new oil which comes out if fall is with a simple traditional tuscan recipe Fettunta. Fettuna is simply a thickly sliced piece if unsalted Tuscan bread, rubbed with a clove of garlic and then drizzled with the new oil and a sprinkle of salt.

If you want to make it tastier yo can serve it topped with Zolfini beans which have been cooked with garlic and sage.  It's also possible to turn the Fettunta into a Beans soup with croutons. Here is the Judy's recipe. Enjoy!   

  • Zolfini beans,
  • 2 Garlic cloves,
  • A sage branch,
  • 4 tbs of extra virgin olive oil,
  • Slices of Tuscan bread
  • Salt and pepper.

Fettunta with zolfini beans

  1. Cover the beans with cold water, add 2 garlic cloves and a sage branch and 4 tbs of extra virgin olive oil,
  2. Let cook slowly until done, about 2 hours,
  3. Using the tostapane, toast both sides of the bread,
  4. Rub one side with raw garlic,
  5. Lightly salt,
  6. Place the bread in a soup bowl and cover with a ladle of beans and their broth,
  7. Add more broth if you want more soup,
  8. Grind some black pepper on top.

Beans soup with croutons

  1. Puree the cooked beans in their broth, leaving some whole beans for garnish,
  2. Prepare the croutons, cut the tuscan bread into cubes and saute in olive oil and chopped garlic in a skillet,
  3. Lightly salt,
  4. Serve the soup with croutons and garnish with whole beans and a nice drizzle of olive oil.
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