Tuscan peasant soup

Cooking Soups Tuscan peasant soup

Try this delicious soup thats brimming with the seasons best.

Lables: High fibre Low fat Low kilojoule Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. 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.
  2. 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.
  3. Meanwhile, place bread on a baking tray. Spray with oil. Bake for 7-8 minutes or until golden and crisp.
  4. Divide soup among bowls. Top with croutons and sprinkle with parsley.

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2 tsp olive oil
1 brown onion, finely chopped
2 celery sticks, trimmed, thickly sliced
1 large carrot, peeled, coarsely chopped
100g Primo Gourmet Selection Pancetta, coarsely chopped
2 garlic cloves, crushed
1L salt-reduced chicken stock
400g can cannellini beans, rinsed, drained
3 large vine-ripened tomatoes, finely chopped
200g silverbeet, trimmed, shredded
4 slices crusty Italian bread, coarsely torn
Olive oil spray
Chopped continental parsley, to serve

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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