fb track
Photo ©Emma Ivarsson

First courses

'Frantoiana' soup

Perhaps less famous than the‘ribollita’, this soup is seasoned with oil produced in the hills surrounding Lucca. Mountain herbs enhance its unique flavor.
  • 1 kg of dried beans
  • 60 grams of sliced, rolled lard (2 slices; 1 to 2 cm thick) ù
  • Mountain herbs of your choice (such as borage or chives)
  • 100 grams leafy parsley
  • 2 medium-sized leeks ù
  • 200 grams pumpkin
  • 3 potatoes
  • 2 white cabbages
  • 3 bunches of ‘braschetta’ or black cabbage
  • 4 zucchini
  • 3 bunches basil
  • 3 bunches of populace
  • 3 carrots
  • 5 celery stalks
  • 1 red onion
  • 3 cloves of garlic
  • 22 hot peppers
  • 3 cups extra-virgin olive oil
  • Fennel seeds to taste
  • 5 or 6 cubes of stale bread per person
  • Salt and pepper
Chop all the vegetables into large chunks and place in a pan; simmer with oil and chopped herbs. When the vegetables have lost much of their water, add in the pre-cooked beans. Add water to taste depending on how thick you wish the soup to be. Allow the vegetables to cook completely and then transfer the soup into a bowl, filled with large croutons made with toasted, stale bread. Wait for the bread to soften and absorb the broth. Serve the soup hot in a crock pot. Season with a little extra-virgin olive oil and pepper to taste. Leftovers are a great treat—even cold.  
Food and Wine