Etruscan Soup | Aimo Moroni, Alessandro Negrini e Fabio Pisani | Chef Recipes | Reporter Gourmet S.r

Ingredients

• 200g of veinless savoy cabbage leaves
• 300g of veinless kale leaves
• 4 Swiss chard leaves
• 6 fresh spring onions
• 2 medium leeks (use only the white part)
• 3 medium carrots
• 4 small and firm zucchinis, preferably the "striata di Napoli" light green variety
• 2 medium white-fleshed potatoes
• 2 stalks of green celery (preferably the small, aromatic variety)
• A bouquet garni of rosemary, sage, bay leaves, and thyme
• 1 teaspoon of wild fennel seeds
• 1 tablespoon of coarsely chopped parsley and basil leaves
• 4 slices of Tuscan rustic bread, baked in a wood-fired oven
• 2 garlic cloves
• 40g of extra virgin olive oil
• 150g of Sorana white beans
• 1 garlic clove, halved
• 2 sage leaves
• 150g of eye beans
• 60g of Garfagnana spelt
• 15g of finely chopped onion
• 1 tablespoon of dry white wine
• 200g of vegetable broth
• 6ml of extra virgin olive oil
• Sea salt and black pepper to taste