Tuesday, February 3, 2026
Monday, February 2, 2026
The Legendary Vegetable Soup from the Italian Michelin Restaurant Il Luogo di Aimo and Nadia
• 1 cup dry chickpeas
• 1 cannellini beans • 1 cup Sorana (white) beans • 5 Garlic cloves • Sage leaves • Olive oil • Rosemary • Quarter of a savoy cabbage • A handful of kale or cavolo negro • 1 celery • 1/2 leek • 2 potatoes • 1 big carrot • Big handful of green beans • 1 red or white onion • 1 zucchini • Big handful of spinach or/and chard • 4 tablespoons of farro/barley/millet/rice or any kind of grain • 1 pinch of fennel seeds • Salt and black pepper 1. Rinse the beans and soak them in 8x of their weight in water 2. Add 2 sage leaves, drizzle of olive oil and 1 garlic clove in each bean pot. Leave for 24 hours 3. Start cooking the beans covered in low heat for 1:30 minutes. Cannellini in a pot in the hob and the other two in the oven if possible for 120 degrees 4. Also the day before, crush 2 garlic cloves, pepper, salt sage and rosemary until it's like a paste and add the oil 5. While preparing the vegetables, put all the cuts in a pot of hot/boiling water to make a broth 6. Remove all the stems from the cabbages and spinach, peel and cut everything into squares 7. In a pot, use the infused olive oil in a pot and sauté the farro. Deglaze with some of the vegetable broth (about 4 soup cradles) and cook for 20 minutes 8. Once the beans are done, put a bit of salt. The Cannellini beans go in a blender with a bit of the infused oil and some more extra olive oil to make an emulsion and blend 9. Now for the actual soup, put the infused olive oil with a pinch of fennel seeds and some more olive oil 10. Once hot add: celery, leek and onion and sauté for 5 minutes 11. Add carrots, mix and add a bit of salt and broth. Cook for 5 minutes 12. Add chard stems if any, green beans, potatoes and cabbages. 13. Mix and add a ladle of broth, cover the pot and cook for another 5 minutes 14. Add the zucchini, spinach, chard, 2 ladles of broth, pepper and cook for another 5 minutes 15. Add the cooked grains, chickpeas, Sorana/white beans and the cannellini creamor
Ingredients and Recipe Transcribed:
Legumes:
Chickpeas: 100g (preferably from Murgia in Puglia)
Cannellini Beans: 100g (from Tuscany)
Sorana Beans: 100g
Aromatics:
1 whole garlic clove per legume batch
2 sage leaves per legume batch
Extra virgin olive oil
Vegetables:
Savoy cabbage: A large slice (~1/4 head for 4 servings)
Black kale: Stems and leaves separated
Chard: Stems and leaves separated
Spinach: Leaves and stems separated
Zucchini: 1 medium
Flat green beans: 100g
Celery: Leaves and stalks separated
Leek: ½ stalk
Potatoes: 2 medium
Carrot: 1 large
Onion: 1 small
Grains:
Farro: 4 handfuls (~100g)
Seasonings:
Rosemary
Sage
Fennel seeds
Fennel flower or pollen
Salt and black pepper
Broth:
Vegetable trimmings (potato peels, celery leaves, leek greens, carrot peel etc.)
Water
Preparation Steps
Soak the Legumes:
Soak chickpeas, cannellini beans, and Sorana beans in 8x their weight in water for 24 hours in a cool, dry place.
Cook the Legumes:
Cannellini Beans: Cook in a steel pot over direct heat until soft (1 hour). Blend into a smooth cream with olive oil.
Chickpeas and Sorana Beans: Cook in earthenware pots with garlic, sage, and olive oil at 120–130°C in the oven for 1.5 hours.
Prepare Garlic-Infused Oil:
Crush rosemary, sage, pepper, and garlic into a paste using a mortar.
Mix with olive oil and let infuse overnight.
Prepare Vegetables:
Dice savoy cabbage, black kale, zucchini, leek, celery stalks, and potatoes into uniform squares.
Julienne the spinach, chard, and their stems.
Make Broth:
Simmer vegetable trimmings in water to create a flavorful broth.
Cook Farro:
Sauté farro in the infused oil. Deglaze with broth and cook risotto-style for 20–25 minutes.
Assemble the Soup:
In a casserole, heat garlic-infused oil with fennel seeds.
Sauté onion, celery, and leek for 5 minutes. Add carrots, potatoes, and cabbages. Cook for another 5 minutes.
Add green beans, flat beans, zucchini, and remaining greens. Deglaze with broth.
Combine Components:
Stir in the cooked farro, chickpeas, Sorana beans, and cannellini bean cream. Adjust seasoning with salt and pepper.
Finish:
Serve at ~55°C. Drizzle with olive oil and sprinkle with fennel flower.
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