One of the oldest recipes of the tradition is the “Pisan Soup”, which is still ranking really high in the menus of the local restaurants. The “Pisan Soup” is not a simple dish, quite the contrary: it’s a very structured, tasty and nutritious one.
The one we are proposing is the recipe typical of the rural world, dating to the nineteenth century. Let’s see how to prepare it.
- Stale bread
- White beans
- Cabbage and kale
- Rind of ham cut into strips (optional)
- Garlic and onion
- Extra Virgin Olive Oil IGP Tuscany, sub-zone Monti Pisani
- Tomato paste
- Tomato sauce
We boil the beans with the rind for about an hour in a liter of water. Then, if needed, we add more hot water. Meanwhile we can mince the carrots together with onion, two garlic cloves, celery and pepolino’s leaves. Then we have to fry the mixture for a few minutes and, when the bottom is browned, add the cabbage, the chard and the potatoes (cut into large wedges). After half an hour of cooking, add salt, pepper, the tomato paste and the tomato sauce, together with a little but of the beans cooking water.
The other part of the beans must be blended together with their own broth. Then put the whole mixture into the pot with the vegetables and let boil for another 10 minute.
Last but not least: we have to put the bread slices on the bottom of the plate, and the cover them with the soup. If you want, you can add extra virgin olive oil and raw red onion (cut into wedges).