This is an old recipe from Versilia, the Tuscan coastal plain north of Pisa. The base is either squash or large zucchini, and cranberry beans.
Prep Time: 30 minutes
Cook Time: 90 minutes
Ingredients:
- See Below
Preparation:
Boil beans sufficient to feed the number of people you're serving in lightly salted water. Set a second pot to boil with water sufficient for the number of people you plan to serve, keeping in mind that the soup should come out thick. While it's heating, mince and sauté an onion, a small carrot, a 6-inch rib of celery, a clove of garlic, and a bunch of parsley in a little oil; when the onion has become translucent gold add the mixture to the water, which should by now be boiling, together with peeled, diced squash (butternut squash is equivalent to Italian yellow squash). When the squash has become very tender, stir in the beans and continue cooking for a few minutes more. Check seasoning.
In the meantime, toast slices of whole-wheat Italian bread and line your soup bowls with them. Ladle the soup into the bowls and serve it with more salt and pepper at table for those who would like more.
In the meantime, toast slices of whole-wheat Italian bread and line your soup bowls with them. Ladle the soup into the bowls and serve it with more salt and pepper at table for those who would like more.
