Zuppa Di Fagioli Alla Fiorentina

Haricot Bean Soup à La Florentine

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 lb. of beans
  • ½ a small red cabbage
  • ½ pint , or a little more, of tomato sauce
  • 2 or 3 onions, small slices of brown bread
  • 1 or 2 leeks
  • 2 or 3 sticks of celery, garlic, a few sprigs of thyme and rosemary, salt and pepper, oil and a little stock.


Put the beans in a saucepan or an earthenware casserole with the chopped vegetables and seasoning, 4 or 5 tablespoons of oil, the tomato sauce and a little stock. Bring to the boil and simmer very gently for 1½ to 2 hours, adding more stock or tomato sauce if necessary. This again would hardly be considered a “soup” in England, but comes under that category in Italy.