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Hearty Soup Recipe: Tuscan Peasant Soup

Tuscan peasant soup: When I made this on Channel 19, Paul Horton, the weatherman, said this has to be one of his top 3 favorites. Hmm, I wonder what the other two are. If you like less “kick”, use 2 cans regular tomatoes. And whatever beans you like you can add, as well. If you’re in a real hurry, use cooked, chopped chicken. Go to taste on the herbs, adding more as you go.

1 pound Italian sausage
2 to 2-1/2 cups onion, chopped
2-3 teaspoons garlic, minced
1 pound boneless skinless chicken breasts cut into small cubes
1 can each, 15 oz ea. drained: cannellini, red and butter beans
3 cans chicken broth, defatted
1 can, 14.5 oz, diced tomatoes
1 can, 10-14 oz, diced tomatoes with jalapenos or chilies
1 teaspoon ea: basil and oregano, dry or more to taste
Several handfuls of whatever greens you have, cut up
Salt and pepper to taste
Parmesan cheese

Cook sausage, onion, garlic and chicken together until chicken is just opaque. Add everything but greens and cheese. Bring to a boil. Lower to a simmer and cook until chicken is done, about 10-15 minutes. Add greens and serve at once, sprinkled with Parmesan cheese. Serves 8 or so.

Enjoy this hearty peasant soup.

 

Peasant Soup Recipe

©2007 Rita Heikenfeld and AboutEating.com