Frantoiana is a traditional Tuscan soup. It's usually made with borlotti beans, lard, mountain herbs, parsley, leeks, pumpkin, potatoes, white cabbage, black cabbage (cavolo nero), zucchini, basil, carrots, celery, onions, garlic, hot peppers, fennel seeds, stale bread, and extra-virgin olive oil.

However, the ingredients are not fixed and they should be seasonal, depending on what's fresh in the market or depending on the cook's personal preferences. The olive oil used in the soup is traditionally the one produced in the hills near Lucca, and it should be extra virgin from the first pressing.

In order to prepare the soup, the vegetables should be chopped and simmered with oil and herbs. Beans and water are added to the pot, and the toasted stale bread is added only when the vegetables have become tender. Frantoiana is usually served in a crock pot and it's seasoned with olive oil and pepper.

If there are any leftovers, they make for a great meal, and the soup can also be eaten cold. Frantoiana is especially popular in fall during the olive harvest. The name is derived from frantoio, meaning oil press.