Posted By Mary Freeland on February 10, 2010

If you were to conduct a “man on the street” type survey, asking people what they think of when you say “Tuscany”, I doubt you’d find many who would reply “cold”. Most envision a sun drenched country side, speckled with cypress trees and blossoming sun flowers. However, winter does find a home in Tuscany. Being comprised of such a wide range of terrain winter varies from town to town in Italy’s breadbasket. You may find a temperate 40 degree December in Lucca. Travel to San Gimignano and find yourself amongst rolling hills and charming farm houses dusted in a layer of snow.

Keeping with Tuscan traditions the offerings on the table change with the seasons. Today we share with you two warming and traditional winter soups. We hope they help you to bring the warmth of a Tuscan winter meal into your home.

Zuppa di Fagioli alla Toscana
(Tuscan White Bean Soup)

3 tbsp extra virgin olive oil
1 onion, roughly chopped
2 leeks, roughly chopped (and cleaned well)
1 large potato, peeled and diced
2 garlic cloves, finely chopped
5 cups vegetable or chicken stock
1 can (14 oz) cannellini beans, drained and liquid reserved
1/2 (6 oz) Savoy or Napa cabbage shredded
2 tbsp chopped fresh flat leaf or Italian parsley
2 tbsp chopped fresh oregano
1 cup Parmesan cheese, shaved
salt & pepper to taste

Heat oil in a large saucepan and gently cook the onion, leeks, potato and garlic for 4-5 minutes.
Pour in the stock and liquid from the beans. Cover and simmer for 15 minutes.
Stir in cabbage and beans with half of the chopped herbs and cook 10 minutes.
Remove about 1/3 of the soup and process in a blender, food mill or processor until fairly smooth.
Return to the soup pan, add salt and pepper to taste and allow to heat through (about 5 minutes).

Ladle into bowls. We suggest Casa Cristina Scroll & Leaf to lend even more warmth to your table.
Top with fresh herbs and shaved cheese. Serve with warm garlic toast or fresh bread.

Pappa al Pomodoro
(Tomato and Bread Soup)

6 tbsp olive oil
1 small piece of dried chili, crumbled (optional)
1 1/2 cups stale coarse white bread, cut into cubes (baguettes work well)
1 medium onion, finely chopped
2 cloves of garlic, finely chopped
1 1/2 lb ripe tomatoes, peeled and chopped OR 2 14oz cans peeled plum tomatoes, chopped
3 tbsp chopped fresh basil
6 1/4 cups fresh or canned stock (or a combination of water and stock)
salt and pepper to taste
extra virgin olive oil to drizzle before serving (optional)

Heat 4 tbsp of the oil in a large saucepan. Add the chili, if using, and stir for 1-2 minutes.
Add bread cubes and cook until golden. Remove to a plate and drain on paper towels.
Add remaining oil, onion and garlic cooking until the onion softens.
Stir in the tomatoes, bread and basil. Season with salt.
Cover over medium heat, stirring occasionally, for 15 minutes.
Meanwhile, heat the stock to simmering. Add it to the saucepan with the tomato mixture
and mix well.
Bring to a boil. Lower heat to medium and simmer for 20 minutes.
Remove soup from the heat. Use a fork to mash the tomatoes and bread together.
Season with pepper and more salt if necessary. Allow to stand for 10 minutes.

Just before serving swirl in a little olive oil if desired.

Categories: Earthenware, Italian Recipes, Kitchen, Uncategorized
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