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Zuppa Etrusca
A hearty, plant‑based Italian soup inspired by the historic ribollita, featuring three types of beans, farro, and a bounty of seasonal vegetables. The broth is enriched with a garlic‑herb infused olive oil and finished with a silky cannellini bean cream, delivering deep, rustic flavors reminiscent of ancient Etruscan pots.
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Cost Breakdown
Critical Success Points
- • Soak legumes for 24 hours to achieve proper rehydration
- • Cook chickpeas and Sorana beans in earthenware at low temperature to retain texture
- • Blend cannellini beans with infused oil into a smooth emulsion
- • Add vegetables in stages according to their cooking times
- • Cook farro until al dente for the right body
Safety Warnings
- • Handle hot oven and boiling liquids with care to avoid burns
- • Blend hot bean mixture in short bursts and vent the blender lid to prevent pressure buildup
- • Use a sharp knife and stable cutting board when chopping vegetables
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