Tuscan Peasant Soup Recipe

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Delicious soup that is satisfying as well as healthy.
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Servings:
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Ingredients
  • 5 tablespoons olive oil
  • 8 slices turkey bacon - cut into small pieces - or regular bacon
  • 3/4 cup pancetta - cut into small chunks
  • 4 cups green cabbage - diced - 1/2 head
  • 2 cups onion - diced
  • 1 1/2 cups carrots - diced
  • salt and pepper to taste
  • 2 tablespoons garlic - minced
  • 1 tablespoon plus 1 teaspoon fresh rosemary - minced
  • 1 teaspoon coriander
  • 1 teaspoon fresh thyme - stripped off of the stem
  • 28 ounces (1 can) diced tomatoes - drained
  • 6 cups chicken broth - canned or homemade
  • 2 (15.5 oz cans) white beans - rinsed and drained
  • 1 teaspoon lemon juice
  • 1 cup toasted bread cubes or croutons divided evenly - more if desired
  • 1/3 cup fresh grated parmesan cheese, divided evenly, for garnish - more if desired
Container: dutch oven or large, deep skillet
Directions
PREP
20 mins
COOK
20 mins
READY IN
40 mins
  • Heat 2 tablespoons of olive oil in dutch oven or skillet over medium heat.
  • When hot, add pancetta and bacon, stir frequently until the pancetta is crisp and bacon is cooked. The oil will become golden brown. (Approximately 6-8 minutes)
  • Add chopped cabbage and 1 tablespoon of olive oil.
  • Cook cabbage, stirring occasionally, until limp and tender. (Approximately 3 minutes)
  • Transfer cabbage, pancetta and bacon to a bowl and set aside.
  • Return pot to heat and add 2 more tablespoons of olive oil.
  • When hot, add onions, carrots and salt.
  • Cook, stirring occasionally, until the onions are soft and the vegetables are browned and start to stick to the bottom. (Approximately 8-10 minutes)
  • Add 1 tablespoon olive oil, garlic, 1 tablespoon fresh rosemary, coriander and thyme.
  • Cook, stirring until garlic is fragrant, 1-2 minutes.
  • Add tomatoes, stir and cook 2-3 more minutes.
  • Return cabbage and bacon back to the pan and add chicken broth.
  • Stir well, bring to a boil, then reduce to a simmer.
  • Simmer for 10-15 minutes.
  • Add beans, bring back to a simmer and cook for 1-2 more minutes.
  • Remove from heat and stir in remaining teaspoon of rosemary.
  • Taste soup and add at least one teaspoon of lemon juice to brighten it.
  • Add salt and pepper to taste.
  • Serve with homemade croutons and grated parmesean cheese.
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