With beans, their broth, sage, wine and more garlic than seems sane, this soup cashes in on every frugal trick conjured up by old-time Tuscan farmers. Lynne’s Tuscan grandfather, Severino, finished this soup with a toasted piece of bread rubbed with garlic and moistened with olive oil in the bottom of the bowl, then ladling soup over it, and finishing it with a spoonful of cheese.
Cook to Cook: Borlotti beans, (beige with red speckles) are the tradition for this sort of soup in Tuscany, but our pintos or cranberry beans are it’s siblings so don't hesitate to use them instead. For bean broth you need flavorful beans. We’ve found the best bet is organic beans from a source where turnover is fast.
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From The Splendid Table's® How to Eat Weekends: New Recipes, Stories & Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter/Publishers, 2011). Copyright © 2011 by American Public Media.
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.
Sally Swift is the managing producer and co-creator of The Splendid Table. Before developing the show, she worked in film, video and television, including stints at Twin Cities Public Television, Paisley Park, and Comic Relief with Billy Crystal. She also survived a stint as segment producer on The Jenny Jones Show.