Name: Tuscan Peasant Soup
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tsp 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 stock; 400g can cannellini beans, rinsed, drained; 3 large vine-ripened tomatoes, finely chopped; 200g silverbeet, trimmed, shredded; black pepper; 4 slices crusty Italian bread, coarsely torn; Olive oil spray; Chopped continental parsley, to serve

Instructions

4 steps

Soup

Preheat oven to 180C. Heat oil in a large saucepan on medium heat. Sauté onion, celery, carrot and pancetta, stirring occasionally, for 6-7 minutes or until vegetables are golden and just soft. Add garlic and stir for 1 minute or until aromatic.

7 min

Add stock, beans and tomato. Increase heat to high and bring to boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until reduced slightly. Add silverbeet and cook for 2 minutes or until wilted. Season with black pepper.

12 min

Croutons

Meanwhile, place bread on a baking tray. Spray with oil. Bake for 7-8 minutes or until golden and crisp.

8 min

Assembly

Divide soup among bowls. Top with croutons and sprinkle with parsley.

Progress

0 / 4 steps

Tuscan Peasant Soup