By Alana Boelaert
Zuppa alla toscana
7 steps
Prep:1hCook:30min
Own version of Zuppa alla Toscanna from Dimmidisì.
Updated at: Tue, 25 Aug 2026 19:50:31 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
44
High
Nutrition per serving
Calories624 kcal (31%)
Total Fat6.7 g (10%)
Carbs110 g (42%)
Sugars6.6 g (7%)
Protein36.5 g (73%)
Sodium444.4 mg (22%)
Fiber28.6 g (102%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Veggie stock
Green lentils
cooked or canned
Red lentils
cooked or canned
Cannellini beans
cooked or canned
Blackeye peas
cooked or canned
Borlotti beans
cooked or canned
Red beans
cooked or canned
Azuki beans
cooked or canned
Carrot
cut
Celery
sliced
onion
diced
orzo
farro
Cavolo nero
destemmed and cut
olive oil
salt
to taste
pepper
to taste
Instructions
Step 1
Submerge the beans and lentils in water the day before.
Step 2
Cook the beans and lentils beforehand according to instructions or opt for canned.
Step 3
Fry the onion in a little bit of olive oil until translucent and golden.
Step 4
Add the cavolo nero, carrot and celery to the pan together with the onion.
Step 5
Add salt and pepper to the mixture.
Step 6
Add the beans, farro, orzo and 1 litre of veggie stock to the casserole. Bring it to a boil and let it simmer for 30 minutes.
Step 7
Bring it to taste and serve
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