Best Peasant Soup For One Recipes

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PEASANT SOUP



Peasant Soup image

This hearty vegetable broth soup really satisfies, and it's inexpensive as well.-Bertha McClung, Summersville, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 2h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1 pound dried great northern beans
6 cups water
3 carrots, sliced
3 celery ribs, sliced
2 medium onions, chopped
2 garlic cloves, minced
2 bay leaves
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried basil
1/2 teaspoon pepper
2 tablespoons olive oil

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.

Nutrition Facts : Calories 140 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 73mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

ITALIAN PEASANT SOUP



Italian Peasant Soup image

My father shared this recipe with me, and I use it when I need a hearty, healthy meal. It's my sons' favorite. Loaded with sausage, chicken, beans and spinach, the quick soup is nice for special occasions, too. -Kim Knight Hamburg, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 11

1 pound Italian sausage links, casings removed and cut into 1-inch slices
2 medium onions, chopped
6 garlic cloves, chopped
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cans (14-1/2 ounces each) diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
6 cups fresh spinach leaves, chopped
Shredded Parmesan cheese, optional

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.

Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 471mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.

PEASANT SOUP (LIKE OLGA'S)



Peasant Soup (Like Olga's) image

Make and share this Peasant Soup (Like Olga's) recipe from Food.com.

Provided by cantillon1

Categories     Lamb/Sheep

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb ground lamb
1 medium onion, chopped
2 stalks celery, chopped
3/4 cup quick-cooking barley
1 (15 1/2 ounce) can diced tomatoes
5 cups vegetable broth
2 garlic cloves, diced
2 small zucchini, diced
10 ounces frozen mixed vegetables (peas, carrots, beans, corn)
1 large bay leaf
1/4 teaspoon thyme
1/4 teaspoon Greek oregano
1/4 cup dried parsley
salt and pepper

Steps:

  • In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
  • Drain off fat.
  • Add tomatoes, garlic, bay leaf and broth.
  • Bring to a boil.
  • Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
  • Then reduce to simmer for 30 minutes.
  • Salt and pepper to taste.
  • Serve with toasted pita bread triangles.

HEARTY PEASANT SOUP



Hearty Peasant Soup image

Definitely not a salad green, broccoli rabe needs cooking to round out its flavors. This rustic soup is an excellent way to do so. Add freshly grated Parmesan cheese to give this soup a more robust flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
Coarse salt and ground pepper
2 tablespoons tomato paste
2 tablespoons balsamic vinegar, plus more for seasoning, if desired
2 cans (14 1/2 ounces each) diced tomatoes in juice
2 cans (14 1/2 ounces each) cannelini beans or chickpeas, rinsed and drained
1 bunch (about 1 pound) broccoli rabe, cut crosswise 1 inch thick and well washed, with water still clinging to it (blanched if desired)
4 thick slices rustic whole-wheat bread, toasted

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.

Nutrition Facts : Calories 403 g, Fat 9 g, Fiber 11 g, Protein 18 g

ITALIAN PEASANT SOUP



Italian Peasant Soup image

I found this in TOH Quick Cooking magazine. I haven't tried it yet but it looks like something my family and I would love. Plan on trying it soon.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11

1 lb Italian sausage, cut into 1 inch pieces
2 medium onions, chopped
6 cloves garlic, minced
1 lb boneless chicken, cut into 1 inch pieces
2 (15 ounce) cans cannellini beans, rinsed and drained
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
6 cups fresh spinach leaves, chopped
fresh shredded parmesan cheese

Steps:

  • In a large pot, cook sausage over medium heat until browned and no longer pink; drain.
  • Add onions and garlic; saute until tender.
  • Add chicken; saute and stir until no longer pink.
  • Add in the beans, broth, tomatoes, basil, and oregano; stir to mix.
  • Cook uncovered, for 10 minutes.
  • Add the spinach and heat just until wilted.
  • Serve with parmesan cheese sprinkled on top.

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