Tuscan cuisine is superb in its simplicity, which is, after all, a gastronomic art rather than a mere necessity for survival. Ingredients are treated in an uncomplicated but well-defined way to enhance their flavors without burying them beneath elaborate herbs and sauces. The simple bean soup is a main source of protein, as it has been for West Virginians. The difference in the basic soups is the source of the enhancement of flavor. Olive oil, which is now recommended by experts as being a good source of fat, is used rather than forms of pork or fatback, although some variations of the Tuscan soup suggest that a little prosciutto can be added.
Crusty bread is essential to Tuscan cuisine.
In the round or long loaves, the traditional saltless breads go well with this type of bean soup, as well as the cubiata, which is easily obtainable in West Virginia. These cubiata loaves can be purchased uncooked and ready to pop in the oven, or as baked versions that can be successfully warmed. Tuscans have multiple ways of preparing their hearty soups. Beans coupled with pastas are a favorite, but one of the simplest and more well-balanced versions suggests a combination of beans and greens cooked in the pot together. Spinach, escarole or kale all make a nice balance to the beans.