Hearty Peasant Soup Recipes

Steps:

• Rinse and sort beans. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until the beans are tender., Discard bay leaves. Add oil and heat through.

Steps:

• In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.

Steps:

• Heat oil in a large saucepan over medium heat and add onion and garlic. Season with salt and pepper; cook, stirring frequently, until onion is softened, 4 to 5 minutes.
• Add tomato paste and vinegar; cook, stirring frequently, until slightly darkened, 2 to 3 minutes.
• Add tomatoes (with their juice), beans, broccoli rabe, and 4 cups of water. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until broccoli rabe is tender, 8 to 10 minutes. Season with balsamic vinegar, salt, and pepper to taste.
• To serve, place a slice of toasted bread in the bottom of each serving bowl; ladle soup over toast.

Steps:

• Preheat oven to 200C/400°F.
• Place the whole unpeeled garlic bulbs in a small tray and bake for about 30 minutes.
• Parcook the potatoes in boiling water for about 10 minutes.
• Stir fry the onions until caramelized.
• Bring the veggie stock to the boil, and simmer for about 5 minutes, and then add the drained potatoes.
• Squeeze the roasted garlic pulp into the soup, season to taste, and stir through.
• Simmer for about 15 minutes until potatoes are cooked through, and the flavours infuse.
• Pulse very briefly with a hand blender so still relatively chunky and rustic.
• Garnish with parsley and serve. YUM!

Steps:

• In a large sauacepan or dutch oven over medium heat cook sausage, chicken, onion, and garlic in oil until sausage is no longer pink.
• Add spinach, beans, tomatoes (with their liquid), broth, and crushed red pepper flakes - bring to a boil.
• Reduce heat - simmer 20 minutes (or longer!) to blend flavors.
• Sprinkle individual servings with cheese.
• PS - sometimes I like to use hot turkey sausage, it really kicks it up!