A hearty soup from Tuscany, the land of bean soups, made with dried haricot (US: navy) or butter beans, red cabbage and tomatoes, flavoured with bacon or salt pork.
"Floured." A soup from Tuscany made with cornmeal polenta with the classic combination of white beans, cabbage and bacon or salt pork. It may also be eaten cold. When cooled it becomes solid and can be sliced and fried in oil.
