Shakin & Bakin Foodie Blog

During the cold winter months, I enjoy making hearty and filling soups and stews for my family dinners and this easy to make recipe fills the tummy!

When I made this recipe for my family, I served it with a nice loaf of French bread. This recipe will make 6 servings.

Peasant Soup Recipe

1 tablespoon olive oil
1/2 onion, finely chopped
4 garlic cloves, minced
salt and pepper to taste
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups water
2 (14 1/2 ounce) cans diced tomatoes
2 (14 1/2 ounce) cans cannellini beans, rinsed and drained
1 lb. head escarole, coarsely chopped

Heat the olive oil in a large dutch oven over medium heat and then add the chopped onion and mince garlic along with the salt and pepper. You want to cook this mixture, stirring frequently to prevent sticking and until the onion is softened. (about 5 minutes). Add in the tomato paste and balsamic vinegar and cook for an additional 3 minutes. Add in the diced tomatoes along with the juice, the cannellini beans and 4 cups of water. Bring to a boil, reduce heat and simmer for about 5 minutes.

Wash the escarole thoroughly and drain water. Add it to the pot and cook until its tender, about 2-4 minutes. Season with additional balsamic vinegar, salt and pepper.