Farmer’s Soup Recipe (Zuppa del contadino)
This rustic Italian Farmer’s Soup is a heartwarming dish that pays homage to Italy’s agricultural roots. Originating from the diverse regions of Italy, especially the Marche region, this soup is a delightful combination of legumes and cereals, offering a taste of the countryside in every spoonful. Over the years, variations of this dish have emerged, each bringing its unique twist. Yet, the essence remains the same: a nourishing and filling soup that has been a staple in Italian households for generations.
- Preparation Time: 20 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours and 20 minutes
- Servings: 4
- Calories: 704 per serving
Ingredients:
- 100 g of lentils
- 100 g of chickpeas (Can use canned chickpeas if dried ones are unavailable)
- 100 g of pearl barley (Can use quinoa or rice as a substitute)
- 100 g of borlotti beans (Can use kidney beans as a substitute)
- 50 g of corn (Can use canned corn if fresh or dried is unavailable)
- 300 g of tomato pulp
- 1 onion
- 2 garlic cloves
- 4 tablespoons of oil
- Salt
- Pepper
- Chili pepper
- Homemade bread
Preparation Instructions:
- Soak the Legumes and Cereals: Soak the legumes and cereals overnight.
- Cook the Legumes and Cereals: In a pot filled with water, cook the well-drained legumes and cereals. Add them at intervals of 20 minutes, starting with the chickpeas, followed by the barley, corn, beans, and finally, the lentils. Once cooked, season with salt and pepper.
- Prepare the Tomato Sauce: In a pan, heat the oil and sauté the chopped onion, a garlic clove, and half a chili pepper until lightly golden. Remove the garlic clove, add the tomato pulp, mix, season with salt, and cook for 5 minutes.
- Combine and Cook: Pour the tomato sauce into the pot with the soup and cook for an additional 15 minutes, adding hot water if necessary.
- Serve: Slice the bread and lightly toast it. Rub one side of each slice with a garlic clove. Serve the soup with the toasted bread slices on the side.