Italian Peasant Soup

I love making extravagant meals as much as the next person but every once in awhile something simple, warm and delicious is all I crave. I created this recipe to be the least amount of work with the most amount of flavor using staples I always keep stocked. I use diced tomatoes with basil and oregano instead of adding my own herbs in order to keep it simple and consistent. You are welcome to used plain diced tomatoes and add your own fresh or dried herbs. This soup comes together really easily and feels warm and comforting after a long day. Serve with a green salad and some crusty bread.

Italian Peasant Soup

2 tbsp olive oil
One medium onion, diced
5 cloves of garlic, minced
1 celery rib, diced
1/2 tsp salt
1 14.5oz can diced tomatoes with basil and oregano
1/2 can tomato paste
4 cups vegetable stock
2 medium russet potatoes, peeled and diced
1 cup green beans or peas
1/4-1/2 tsp salt & 15 cranks fresh pepper
1 tsp Red pepper flakes

1) Warm olive oil in a large soup pot.
2) Add onions, garlic, celery and salt. Saute until fragrant and translucent.
3) Add tomatoes, tomato paste and vegetable stock. Bring to a light boil.
4) Add potatoes then reduce heat to medium and cook for 20-25 minutes.
5) Add the green beans or peas and simmer until potatoes are tender.
6) Add the rest of the spices according to taste. Serve hot.

Prep Time: 10 minutes
Cook time: 35-40 minutes
Servings: 3-4 bowls

2 comments:

JL goes Vegan said...

I MUST make this soup! How do you think (white) sweet potatoes might do in this soup?

The Spicy Vegan said...

I would say it is best to stick to regular potatoes, any variety should work. I could be wrong though, let me know if you try it! This soup has become a staple in my life, I even made it when I was vacationing in Jamaica because I missed cooking and eating my own food so much.

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