Tuscany Peasant Soup

Tuscany Peasant Soup Recipe - French and Omani Cuisine

Region / culture: France, Oman | Servings: 4

Introduction

Tuscany Peasant Soup is a hearty and comforting dish that is perfect for a cozy night in. This soup is packed with flavorful Italian sausages, zucchini, celery, and onions, all simmered in a rich beef stock and tomato sauce. Topped with fresh basil and grated cheese, this soup is sure to warm you up from the inside out.

History

Tuscany Peasant Soup, also known as Ribollita, has its origins in the Tuscan region of Italy. Traditionally, this soup was made by peasants using leftover bread, vegetables, and beans. Over time, the recipe has evolved to include ingredients like Italian sausages and zucchini, making it a heartier and more satisfying dish.

Ingredients

4 italian sausages, mild (preferably)
1 inner stalk of celery, diced
3 medium zucchini, thinly sliced
1 small onion, chopped
3 cups beef stock
1 can tomato sauce (8 oz / 227 g)
2 tsp fresh basil, chopped or 0.5
salt and pepper to taste
Grated parmesan or Roomano cheese

How to prepare

Slice sausages into 0.5" thick slices. Brown the sausages in a large saucepan. (If using turkey sausages, spray the pan with vegetable spray first.) Pour off any excess fat.
Add celery, zucchini, and onion to the pan. Saute for 2 minutes, stirring occasionally.
Combine the stock, tomato sauce, and basil in a crockery pot. Mix well.
Heat the crockery pot on high (300°F) for 30 minutes. Then, add the sausage-vegetable mixture to the crockery pot.
Turn the heat to low and cook for 2–3 hours. Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with grated cheese.
Serve this hearty soup accompanied by garlic-buttered toasted French bread.

Variations

Add cannellini beans or chickpeas for extra protein and fiber.
Use different types of sausages, such as spicy or chicken sausages, for a different flavor profile.
Add diced tomatoes or spinach for additional vegetables.

Cooking Tips & Tricks

Be sure to brown the sausages before adding them to the soup to enhance their flavor.

- For a vegetarian version, you can omit the sausages and use vegetable stock instead of beef stock.

- Feel free to customize this soup with your favorite vegetables or herbs.

Serving Suggestions

Serve Tuscany Peasant Soup with a side of garlic-buttered toasted French bread for a complete and delicious meal.

Cooking Techniques

Browning the sausages before adding them to the soup helps to enhance their flavor.

- Simmering the soup on low heat for a few hours allows the flavors to meld together and develop.

Ingredient Substitutions

You can use turkey sausages instead of Italian sausages for a lighter option.

- Substitute vegetable stock for beef stock for a vegetarian version of this soup.

Make Ahead Tips

Tuscany Peasant Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish each bowl of soup with a sprinkle of fresh basil and grated cheese for a beautiful presentation.

Pairing Recommendations

Pair Tuscany Peasant Soup with a crisp green salad or a side of roasted vegetables for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 3g

- Sugars: 6g

Fats

- Total Fat: 12g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 18g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 20%

- Calcium: 8%

- Iron: 15%

Alergens

Contains dairy (grated cheese)

Summary

Tuscany Peasant Soup is a well-balanced dish that is rich in protein, fiber, and essential vitamins and minerals. It is a satisfying meal that will keep you full and energized.

Summary

Tuscany Peasant Soup is a delicious and comforting dish that is perfect for a cozy night in. Packed with flavorful Italian sausages, zucchini, and onions, this soup is sure to warm you up from the inside out. Serve with garlic-buttered toasted French bread for a complete and satisfying meal. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It takes me back to a sun-drenched afternoon in the rolling hills of Tuscany, where the scent of freshly baked bread and simmering soups filled the air. I was visiting a dear friend who lived in a quaint little village nestled among olive groves and vineyards.

As we walked through the cobblestone streets, the sounds of laughter and chatter floated out from open windows. I could see women in aprons bustling about their kitchens, preparing meals for their families. My friend led me to a small trattoria that she swore served the best peasant soup in all of Tuscany.

We settled in at a wooden table under a canopy of grapevines and ordered a steaming bowl of the soup. The first spoonful was like a taste of heaven – rich, hearty, and bursting with the flavors of fresh vegetables and savory herbs. I knew right then and there that I had to learn how to make this soup myself.

After our meal, my friend took me to meet the owner of the trattoria, an elderly woman named Nonna Sofia. Nonna Sofia greeted us with a warm smile and a twinkle in her eye. She welcomed us into her cozy kitchen, where the aroma of garlic and onions wafted from a large pot bubbling on the stove.

Nonna Sofia showed me how to chop carrots, celery, and potatoes with precision, explaining the importance of each ingredient in creating the perfect balance of flavors. She added a handful of dried beans, a splash of olive oil, and a generous pinch of salt, stirring everything together with a wooden spoon worn smooth from years of use.

As the soup simmered on the stove, Nonna Sofia regaled me with stories of her youth in Tuscany, where she learned to cook from her own grandmother. She spoke of long days spent in the fields, harvesting vegetables and herbs under the warm Tuscan sun. She shared family recipes that had been passed down through generations, each one a testament to the simple, rustic cuisine of the region.

I watched in awe as Nonna Sofia ladled out steaming bowls of soup for us to enjoy. Each spoonful was a revelation – a symphony of flavors that danced on my taste buds and warmed my soul. I knew that I had found a treasure in this humble peasant soup, a recipe that would become a beloved staple in my own kitchen.

Before I left Tuscany, Nonna Sofia gifted me with a handwritten recipe for her famous peasant soup. It was written in flowing script on a yellowed piece of parchment, stained with splashes of tomato sauce and olive oil. I tucked it carefully into my suitcase, knowing that it would soon find a home in my own collection of cherished recipes.

Back in my own kitchen, I set to work recreating Nonna Sofia's peasant soup. I chopped, stirred, and simmered with care, following her instructions to the letter. The scent of garlic and herbs filled the air, mingling with memories of my time in Tuscany.

Finally, the soup was ready. I ladled out a bowl for myself and took a tentative sip. The flavors were just as I remembered – robust and comforting, a taste of Tuscany in every spoonful. I savored each bite, feeling a connection to the generations of women who had lovingly prepared this dish before me.

As I sat at my kitchen table, enjoying the fruits of my labor, I felt a sense of gratitude for the gift of this recipe. It was more than just a soup – it was a connection to a place and a people who had welcomed me with open arms. And as I finished the last spoonful, I knew that the memory of discovering this recipe would always hold a special place in my heart.