Frantoiana soup recipe | Visit Tuscany

Ingredients

• 1 kg of dried beans
• 60 grams of sliced rolled lard (2 slices 1 to 2 cm thick)
• mountain herbs of your choice, such as chicharron, borage, chives
• 100 grams leafy parsley
• 2 medium-sized leeks
• 200 grams pumpkin
• 3 potatoes
• 2 white cabbages
• 3 bunches of braschetta or black cabbage
• 3 bunches of thyme
• 3 carrots
• 5 celery stalks
• 1 red onion, 3 cloves of garlic
• 2 hot peppers, 3 cups extra-virgin olive oil
• fennel seeds to taste
• 5 or 6 cubes of stale bread per person
• salt and pepper