Zuppa di fagioli Toscana- Tuscan bean soup

This is probably a bean soup’s version that you haven’t found in any Tuscan recipe books. It comes from my great-grandmother and is undoubtedly my favourite soup: few, simple ingredients deliver a wholesome experience which satisfies all five senses.

Prepare this soup few hours in advance, or even the day before- it will reach the right creamy consistency if you’ll let it cool down!

3-4 tbsp Gaia’s Extra Virgin Olive Oil
2 (15 ounce) cans white kidney beans (cannellini), drained and washed under cold running water
3 garlic cloves whole, peeled and smashed
2 sprigs of fresh rosemary, tied with cooking twine
1 cup of tomato sauce- (or strained tomato puree)
salt, cayenne pepper to taste
140 gr. ditali rigati pasta- spelt, whole or regular wheat- OPTIONAL (but highly recommended)

It serves 4-6

Puree the beans in a mixer. In a large pot, let garlic cloves and rosemary sprigs fry in olive oil for 2-3 minutes at medium heat. In the meantime bring water to boil (you can use a cattle or pot).

Add bean puree, tomato sauce, 1 tsp of kosher salt and a pinch of cayenne pepper; stir it for 1-2 minutes and add ½ cup of boiling water.

Stir it and let it boil at medium heat for 5’, then add 4 cups of boiling water and let it boil for 30’, stirring occasionally. Let it cool down uncovered for at least one hour before serving it. (it will become more dense and creamy).

Optional before serving: add the ditali rigati and let them cook in the soup following the pasta cooking time. Wait 10’ before serving.

If you are serving the soup the following day: once the soup has been refrigerated, it might become quite dense- just add ½ cup of boiling water while you are heating the soup; you can also add the pasta at that time.

No grated cheese is required but make sure you drizzle some olive oil on each plate before serving!