This soup takes advantage of fall vegetables like cabbage and carrots for a hearty dish that will keep you warm.
Shutterstock: eZeePics Studio
- Total Time: 60 minutes
- Yield: 6 servings 1x
Description
This Tuscan Peasant Soup combines savory pancetta with hearty fall vegetables like cabbage and carrots, creating a warming and satisfying dish.
Ingredients
- 3 tablespoons olive oil
- 3/4 -1 cup small-diced pancetta (about 4 oz. or 4 thick slices)
- 4 cups large-diced Savoy cabbage (about ½ small head)
- 2 cups medium-diced onion (10 to 12 oz. or 2 small)
- 1-1/2 cups medium-diced carrot (about 4 medium carrots)
- 1/2 teaspoon kosher salt; more as needed
- 2 tablespoons minced garlic
- 1 tablespoon plus 1 teaspoon minced fresh rosemary
- 1 teaspoon ground coriander
- 1 28- oz. can diced Italian tomatoes
- 7 cups homemade or low-salt canned chicken broth
- 2 15-1/2- oz. cans small white beans (rinsed and drained (about 2-1/2 cups, drained))
- 1 to 2 teaspoons fresh lemon juice
- Freshly ground black pepper
- 1 cup fresh breadcrumbs (toasted)
- 1 cup grated Parmigiano-Reggiano
Instructions
- Heat 1 tablespoon of the olive oil in a 4- to 5-qt. Dutch oven or soup pot over medium heat. When hot, add the pancetta and cook, stirring frequently, until golden brown and crisp (the oil will also be golden brown), about 6 minutes. Remove the pan from the heat and with a slotted spoon or strainer carefully transfer the pancetta to a paper-towel-lined plate. Pour off and discard all but 2 tablespoons of the fat from the pan.
- Return the pot to medium-high heat, add the chopped cabbage and salt lightly. Cook the cabbage, stirring occasionally, until limp and browned around the edges, about 3 minutes. Remove the pot from the heat again and transfer the cabbage to another plate.
- Put the pot back over medium heat and add 1 tablespoon of the olive oil. When the oil is hot, add the onions, carrots and salt. Cook, stirring occasionally, until the onions are softened and the vegetables are browned around the edges and beginning to stick to the bottom of the pan, 8 to 9 minutes.
- Add the last 1 tablespoon of olive oil, the garlic, 1 tablespoon of the fresh rosemary and the ground coriander. Cook, stirring, until the garlic is fragrant, about 1 minute. Add the tomatoes, stir together, and cook the mixture 2 to 3 more minutes.
- Return the cabbage to the pan and add the chicken broth. Stir well, bring to a boil and reduce to a simmer. Cook for 10 to 15 minutes to infuse the broth with the flavor of the vegetables. Add the beans, bring back to a simmer and cook for a minute or two. Remove the pan from the heat, stir in the remaining 1 teaspoon fresh rosemary and let rest a few minutes.
- Taste the soup and add lemon juice to brighten it—you’ll want at least 1 teaspoon. Season with more salt, if necessary, and a few grinds of fresh pepper. Serve the soup hot, garnished with the reserved pancetta crisps, the toasted breadcrumbs and the grated Parmigiano.
Notes
For a vegetarian version, omit the pancetta and use vegetable stock instead of chicken stock. This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving. Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 12 grams
- Carbohydrates: 28 grams
- Fiber: 6 grams
- Protein: 12 grams
- Cholesterol: 20 mg
Frequently Asked Questions
What type of cabbage works best for Tuscan Peasant Soup with Pancetta?
Savoy cabbage is recommended for its tender leaves and mild flavor, but you can also use green or Napa cabbage if that’s what you have on hand. 
Can I substitute the pancetta with another type of meat?
Yes, you can substitute pancetta with bacon or diced ham for a similar smoky flavor, but keep in mind that the overall taste of the soup may vary slightly.
How do I ensure the carrots and cabbage are cooked properly in the soup?
Make sure to cut the carrots into even-sized pieces and add them to the pot first, cooking for a few minutes before adding the cabbage, which cooks faster.
Thank you so much Barbara for your gracious comment.
I know this fantastic cook and always pay close attention to her recipes and cooking tips. I know this will be a dish I will prepare this winter! Thank you, Jovina, for making our lives better and our palates water.
Thanks so much Dave. Hope you enjoy this recipe.
Good soup weather coming up Jovina, I am making this one!