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Tuscan peasant soup
Tuscan peasant soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indulge in a delightful seasonal soup bursting with flavors.
Ingredients:
  • 9.20 gm olive oil
  • 1 brown onion, finely chopped
  • 2 celery sticks, trimmed, thickly sliced
  • 1 large carrot, peeled, coarsely chopped
  • 100g pancetta, coarsely chopped
  • 2 garlic cloves, crushed
  • 1L (4 cups) chicken style liquid stock
  • 400g can cannellini beans, rinsed, drained
  • 3 large vine-ripened tomatoes, finely chopped
  • 200g silverbeet, trimmed, shredded
  • 4 slices crusty Italian bread, coarsely torn
  • Chopped parsley, to serve
Instructions:
  • Preheat oven to 180C. In a large saucepan over medium heat, sauté onion, celery, carrot, and pancetta in oil until golden and slightly soft, about 6-7 minutes. Stir in garlic and cook for another minute until fragrant.
  • Pour in the stock, add beans and tomato. Crank up the heat and bring the mixture to a vigorous boil. Lower the heat and let it gently simmer, stirring here and there, for 10 minutes or until it thickens slightly. Toss in the silverbeet and let it cook for 2 minutes until it wilts. Finish with a sprinkle of black pepper for seasoning.
  • Place the bread slices on a baking tray and give them a light spray of oil. Bake in the oven for 7-8 minutes, or until they are beautifully golden and crispy.
  • Ladle soup into individual bowls and garnish with crispy croutons and a sprinkle of fresh parsley.

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