Heirloom Bean Soup

This recipe comes to us by way of the small Tuscan city of Lucca, where olive oil is king. Zuppa alla Frantoiana (translated as Soup of the Oil Mill) as it's known, is a favorite way to showcase the early  olive oil harvest. We use heritage cannellini and borlotti beans along with a garden full of vegetables and wild herbs in this beautiful, creamy–yet dairy-free–soup.