Sicilian Peasant Soup


This is a quick and easy soup to make. It is healthful and uses dry bread in place of pasta. This is a great soup to have on a cold winter's day or as a comfort food.

This recipe feed 4

Level: Simple

Ingredients

1 large Vidalia onion diced

2 large carrots diced

2 large stalks of celery diced

4 Roma tomatoes diced

1 large zucchini diced

4 garlic cloves minced

1 bunch kale destalked or 1 pound of baby spinach leaves

2 tablespoons of Italian flat leaf parsley

2 tablespoons olive oil

A pinch dried chili flakes (or to taste)

15-ounce can cannellini beans drained and rinsed

1-quart vegetable or chicken stock (whichever you prefer)

Kosher salt and fresh ground pepper to taste

1 small loaf of Italian sourdough bread and cut into cubes and allowed to go hard.

Parmesan or Romano cheese (Optional)

How to Make It

  • To your soup pot or large saucepan heat the 2 tablespoons olive oil. Add your diced onion, carrot and garlic. Sautee until almost soft. Add red pepper flakes.

  • Add the stock and bring to a boil and then place the heat on low and continue to cook for 20 minutes. Add the tomato, and zucchini and cook for a few minutes.

  • Roughly chop the kale leaves. If you are using baby spinach, leave the leaves whole.

  • Add the kale or spinach, parsley and beans stir and cover and simmer for 30 minutes. Season with kosher salt and fresh ground black pepper to taste.

  • To serve, arrange the dried bread cubes in the soup bowl and add the soup and top with parsley.

  • Parmesan or Romano cheese shavings or grated over the top with and a drizzle of olive oil as optional.

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