Zuppa Etrusca

Source.

Ingredients

Legumes

• Chickpeas: 100 g (preferably from Murgia, Puglia)
• Cannellini beans: 100 g (from Tuscany)
• Sorana beans: 100 g

Aromatics

• Garlic: 1 whole clove per legume batch
• Sage: 2 leaves per legume batch
• Extra virgin olive oil

Vegetables

• Savoy cabbage: 1 large slice (~¼ head for 4 servings)
• Black kale: stems and leaves separated
• Chard: stems and leaves separated
• Spinach: leaves and stems separated
• Zucchini: 1 medium
• Flat green beans: 100 g
• Celery: leaves and stalks separated
• Leek: ½ stalk
• Potatoes: 2 medium
• Carrot: 1 large
• Onion: 1 small

Grains

• Farro: 4 handfuls (~100 g)

Seasonings

• Rosemary
• Sage
• Fennel seeds
• Fennel flower or pollen
• Salt
• Black pepper

Broth

• Vegetable trimmings (potato peels, celery leaves, leek greens, carrot peels, etc.)
• Water

Preparation Steps

1. Soak the Legumes

• Soak chickpeas, cannellini beans, and Sorana beans in 8× their weight in water for 24 hours in a cool, dry place.

2. Cook the Legumes

• Cannellini beans:
  Cook in a steel pot over direct heat until soft (~1 hour).
  Blend into a smooth cream with extra virgin olive oil.

• Chickpeas & Sorana beans:
  Cook in earthenware pots with garlic, sage, and olive oil at 120–130°C in the oven for 1.5 hours.

3. Prepare Garlic-Infused Oil

• Crush rosemary, sage, black pepper, and garlic into a paste using a mortar.
• Mix with olive oil and let infuse overnight.

4. Prepare Vegetables

• Dice into uniform squares:

  • Savoy cabbage
  • Black kale
  • Zucchini
  • Leek
  • Celery stalks
  • Potatoes

• Julienne:

  • Spinach
  • Chard
  • Their stems

5. Make Broth

• Simmer vegetable trimmings in water to create a light, flavorful broth.

6. Cook Farro

• Sauté farro in the garlic-infused oil.
• Deglaze with broth and cook risotto-style for 20–25 minutes, until tender.

7. Assemble the Soup

• In a casserole, heat garlic-infused oil with fennel seeds.
• Sauté onion, celery, and leek for 5 minutes.
• Add carrots, potatoes, and cabbages; cook another 5 minutes.
• Add green beans, flat beans, zucchini, and remaining greens.
• Deglaze with broth.

8. Combine Components

• Stir in:
  • Cooked farro
  • Chickpeas
  • Sorana beans
  • Cannellini bean cream
• Adjust seasoning with salt and black pepper.

9. Finish & Serve

• Serve at ~55°C.
• Drizzle with extra virgin olive oil.
• Finish with a light sprinkle of fennel flower or pollen.