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Tuscan Peasant Soup with Pancetta

Tuscan Peasant Soup with Pancetta

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This soup takes advantage of fall vegetables like cabbage and carrots for a hearty dish that will keep you warm.

Tuscan Peasant Soup with PancettaShutterstock: eZeePics Studio

Jovina Coughlin
5 from 1 vote
Course Soup

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.
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