Tuscan Peasant Soup


  • 2 tsp olive oil
  • 1 brown onion, finely chopped
  • 2 celery sticks, trimmed, thickly sliced
  • 1 large carrot, peeled, coarsely chopped
  • 100g pancetta, coarsely chopped
  • 2 garlic cloves, crushed
  • 1L (4 cups) 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
  1. Step 1
Preheat oven to 180°C. 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.
  1. Step 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.
  1. Step 3
Meanwhile, place bread on a baking tray. Spray with oil. Bake for 7-8 minutes or until golden and crisp.
  1. Step 4
Divide soup among bowls. Top with croutons and sprinkle with parsley.