Zuppa Etrusca

From a YouTube video Watch the original

Ingredients

• Chickpeas
• Cannellini beans
• Sorana beans
• Garlic
• Sage
• Extra virgin olive oil
• Rosemary
• Black kale
• Savoy cabbage
• Leek
• Potatoes
• Green beans
• Onion
• Zucchini
• Spinach
• Chard
• Farro
• Fennel seeds
• Carrots
• Zucchini flowers
• Fennel flower (pollen)

Instructions

1. Soak the legumes in water eight times their weight for 24 hours.
2. Cook the legumes with garlic, sage, and olive oil using different methods for each type.
3. Prepare flavored oil by infusing rosemary, sage, garlic, and spices in olive oil.
4. Clean and cut all vegetables, reserving trimmings for broth.
5. Cook the farro in flavored oil and broth until tender.
6. Blend cannellini beans with flavored oil to create a smooth cream.
7. Sauté celery, leek, onion, and carrots in flavored oil, adding broth as needed.
8. Add vegetables with varying cooking times in stages, ensuring proper cooking and moisture retention.
9. Incorporate zucchini, chard, spinach, and zucchini flowers, adding broth and seasoning.
10. Mix in cooked farro, chickpeas, Sorana beans, and cannellini cream for desired consistency.
11. Serve the soup at around 55 degrees Celsius, garnished with a drizzle of oil and fennel flower pollen.

Converted from YouTube ·