Rustic soup is a dish from Tuscan tradition, rich in simple but flavorful ingredients. Prepared with sliced potatoes, shelled broad beans, large shelled peas, fresh white beans, and savoy cabbage, enriched with meat preserved in fat and herbs such as thyme, marjoram, and parsley. A warm and tasty soup, perfect for warming up during the coldest months of the year.
Put the water in a pot and place the pot on the heat
If we use a terracotta pot, the result will be much better
Add the thickly sliced potatoes, peas, broad beans, beans, salt, and pepper
After a few minutes add the herbs and the garlic
Let it cook with the lid on for about an hour without ever stopping the boil! Meanwhile, remove the stalk from the cabbage, open the leaves and remove the thick rib, roll them up and cut them crosswise into chiffonade
Add the leaves while everything is still boiling and put the lid back on
When the cabbage is halfway cooked and, in any case, about half an hour before the end of cooking, add the pieces of meat, including the fat
Slice the bread thinly and put it in a soup tureen
Pour the vegetables over the bread with the meat and serve
The broth is served separately according to taste
Frying Pan
Casserole Pot
Knife
Cutting Board
Store the soup in the refrigerator for up to 3 days
Typical dish of Tuscan cuisine
Italia, Toscana
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| Energy (kcal) | 99.96 |
| Carbohydrates (g) | 10.21 |
| of which Sugars (g) | 1.04 |
| Fat (g) | 1.87 |
| of which Saturates (g) | 0.72 |
| Protein (g) | 9.17 |
| Fiber (g) | 3.41 |
| Sale (g) | 0.02 |
