Tuscan cooking is exemplified by having simple food—food that is not covered in heavy sauces. Cooking is done with olive oil (not butter, as is used further north.) Olive oil is used as a salad dressing, is poured over bread, and is used in soups and stews. Beans are a staple. Sage, rosemary, and basil are popular spices.
- 2 tbsp butter
- 1 tbsp extra-virgin olive oil
- 1 cup minced white onions
- 4 cloves crushed garlic
- 1/2 cup Sauvignon Blanc
- 1 cup roasted Roma tomatoes
- 3 cups cooked white beans (navy beans are best)
- 1 small potato, diced (preferably Yukon Gold)
- Water or vegetable stock
- 1 bunch basil
- Optional Toppings: Crispy bacon, truffle oil, kale threads, Grana Padano, fresh basil
- In a thick-bottomed pot, heat butter and olive oil
- Cook onions and garlic until translucent. Deglaze with white wine.
- Add tomatoes, beans and potato; cover with water or vegetable stock and bring to a boil. Simmer for 1 to 1.5 hours.
- Remove from heat and puree in blender or food processor until smooth.
- Refrigerate for one day before serving to allow flavors to build. Reheat and garnish with the options listed above or get creative.