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.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 5-6 minutes until softened.

Step 3

Stir in the minced garlic, carrots, and celery, and cook for another 4 minutes.

Step 4

Add the diced zucchini and cook for an additional 3 minutes, stirring occasionally.

Step 5

Mix in the canned cannellini beans, chickpeas, and diced tomatoes with their juices.

Step 6

Pour in the vegetable broth and stir well to combine all ingredients.

Step 7

Add the chopped rosemary, thyme leaves, bay leaf, salt, and black pepper. Bring the soup to a gentle boil.

Step 8

Reduce the heat to low, cover the pot, and let simmer for 20 minutes to allow the flavors to meld.

Step 9

After 20 minutes, add the chopped kale to the pot and cook for another 5 minutes until wilted.

Step 10

Stir in the cubed day-old bread, allowing it to soak up the broth and thicken the soup slightly.

Step 11

Taste and adjust seasoning with additional salt or pepper, if needed.

Step 12

Ladle the soup into bowls and garnish with grated Pecorino Romano, if desired.

Step 13

Serve hot and enjoy this comforting, rustic dish!

Nutrition Facts

Serving size	3882.8 grams (3882.8g)

Amount per serving	% Daily Value*
Calories	3781

Total Fat 103.40g	133%
Saturated Fat 25.50g	127%
Polyunsaturated Fat 8.30g
Cholesterol 60mg	20%
Sodium 12868mg	559%
Total Carbohydrate 573.60g	209%
Dietary Fiber 101.30g	362%
Total Sugars 90.80g
Protein 164.30g	329%

Vitamin D 0IU	0%
Calcium 1815mg	140%
Iron 48mg	266%
Potassium 8291mg	176%

*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.

Source of Calories

Fat: 24.0%

Protein: 16.9%

Carbs: 59.1%