Tusca Peasant Soup With Pancetta and Rosemary
"I got this from a fine cooking newsletter.. the combo of flavors is pure heaven"
- Ready In:
- 40mins
- Ingredients:
- 17
- Yields:
-
1 pot
- Serves:
- 6-8
ingredients
- 5 tablespoons extra-virgin olive oil
- 1 1⁄4 cups small-diced pancetta
- 4 cups large-diced savoy cabbage (about 1/2 small head)
- 2 cups medium-diced onions
- 1 1⁄2 cups medium-diced carrots
- 1⁄2 teaspoon kosher salt
- 2 tablespoons minced garlic
- 1 tablespoon minced fresh rosemary
- 1 teaspoon minced fresh rosemary
- 1 teaspoon ground coriander
- 1 (28 ounce) can diced tomatoes, drained
- 7 cups low-salt canned chicken broth
- 2 (15 1/2 ounce) cans small white beans
- 1 -2 teaspoon fresh lemon juice
- fresh ground black pepper
- 1 cup fresh breadcrumb, toasted
- 1 cup grated parmigiano-reggiano cheese
directions
- Heat 2 Tbs. of the olive oil in a 4- to 5-qt. Dutch oven over medium heat. When hot, add the pancetta and cook, stirring frequently, until quite shrunken, golden brown, and crisp (the oil will also be golden brown), about 6 minutes. Remove the pan from the heat and with a slotted spoon or strainer carefully transfer the pancetta to a paper-towel-lined plate. Pour off and discard all but 2 Tbs. of the fat from the pan.
- Return the pot to medium-high heat and add the chopped cabbage. Cook the cabbage, stirring occasionally, until limp and browned around the edges, about 3 minutes. Remove the pot from the heat again and transfer the cabbage to another plate.
- Put the pot back over medium heat and add 2 Tbs. more of the olive oil. When the oil is hot, add the onions, carrots, and salt. Cook, stirring occasionally, until the onions are softened and the vegetables are browned around the edges and beginning to stick to the bottom of the pan, 8 to 9 minutes. Add the last 1 Tbs. of olive oil, the garlic, 1 Tbs. of the fresh rosemary, and the ground coriander and cook, stirring, until the garlic is fragrant, about 1 minute. Add the tomatoes, stir together, and cook the mixture 2 to 3 more minutes.
- Return the cabbage to the pan and add the chicken broth. Stir well, bring to a boil, and reduce to a simmer. Cook for 10 to 15 minutes to infuse the broth with the flavor of the vegetables. Add the beans, bring back to a simmer, and cook for a minute or two. Remove the pan from the heat, stir in the remaining 1 teaspoons fresh rosemary, and let rest a few minutes.
- Taste the soup and add lemon juice to brighten it—you’ll want at least 1 teaspoons Season with more salt if necessary and a few grinds of fresh pepper. Serve the soup hot, garnished with the reserved pancetta crisps, the toasted breadcrumbs, and the grated Parmigiano.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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