Known for its hearty, pure flavors, Tuscan cuisine arose from necessity, an expression of Italy’s so-called “cucina povera”, the food of the rural poor. Perhaps the best illustration of this can be seen in the broad category of zuppa, homey soups based on vegetables and starch, often served in place of pasta. This simple, yet delicious soup showcases how good Italian rusticity can be. But that doesn’t mean we’re above slightly modernizing a centuries-old tradition.
One of the greatest advantages to making soup sous vide is that it eliminates the need to stand around stirring the pot. Everything is added to the bag altogether, and gets cooked to perfection. In addition, and especially in the case of a dish like this with subtle flavors, you’re able to get the maximum vegetal flavor from each of the ingredients because nothing evaporates out. To add even more flavor, we like to sauté aromatics such as garlic in oil first and add them to the mixture before cooking them into the water bath. Kale us crazy, but we no longer make soup any other way.