Etruscan Peasant Soup
Warm your soul with the rustic charm of Etruscan Peasant Soup, a hearty and wholesome dish inspired by Italy’s countryside traditions. This comforting recipe features a medley of fresh vegetables like zucchini, carrots, and kale, combined with protein-packed cannellini beans and chickpeas for a nourishing meal. Aromatic herbs such as rosemary and thyme infuse the vegetable broth with rich, earthy flavors, while cubes of day-old bread soak up the savory goodness, adding a rustic touch. Top it off with a sprinkle of grated Pecorino Romano for an optional umami kick. Ready in just an hour, this vibrant one-pot soup is perfect for cold evenings, offering a taste of ancient simplicity and modern comfort.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 medium zucchini, diced
- 1 15-ounce can cannellini beans (or white beans), drained and rinsed
- 1 15-ounce can chickpeas, drained and rinsed
- 1 14-ounce can tomatoes, diced (with juices)
- 6 cups vegetable broth
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 cups kale, stems removed and leaves chopped
- 2 cups day-old bread, cubed
- 0.25 cup grated Pecorino Romano (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5-6 minutes until softened.
Stir in the minced garlic, carrots, and celery, and cook for another 4 minutes.
Add the diced zucchini and cook for an additional 3 minutes, stirring occasionally.
Mix in the canned cannellini beans, chickpeas, and diced tomatoes with their juices.
Pour in the vegetable broth and stir well to combine all ingredients.
Add the chopped rosemary, thyme leaves, bay leaf, salt, and black pepper. Bring the soup to a gentle boil.
Reduce the heat to low, cover the pot, and let simmer for 20 minutes to allow the flavors to meld.
After 20 minutes, add the chopped kale to the pot and cook for another 5 minutes until wilted.
Stir in the cubed day-old bread, allowing it to soak up the broth and thicken the soup slightly.
Taste and adjust seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls and garnish with grated Pecorino Romano, if desired.
Serve hot and enjoy this comforting, rustic dish!
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1928 mg | 84% | |
| Total Carbohydrate | 94.9 g | 35% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 14.9 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1433 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
