Best 3 Peasant Bread Crumb Soup Recipes

Indulge in the rustic charm of Peasant Bread Crumb Soup, a delightful culinary journey that blends simple ingredients into a hearty and flavorful masterpiece. Originating from the countryside of Italy, this humble soup embodies the essence of peasant cooking, utilizing stale bread to create a rich, satisfying broth. Embark on a culinary adventure as we explore variations of this classic dish, including a traditional Italian recipe, a modern twist with roasted red peppers, and a delightful vegan version. Each recipe promises a unique taste experience, capturing the essence of rustic Italian cuisine while catering to diverse dietary preferences.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

PASSATELLI DEI NONNI (BREAD AND PARMESAN CHEESE SOUP)

Passatelli Dei Nonni (Bread and Parmesan Cheese Soup) image

Try this soup! Passatelli are a classic specialty from Emila-Romagna (Italy) the region where my father comes from. My children love this soup!

Provided by Artandkitchen

Categories European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

100 g parmesan cheese, grated
100 g breadcrumbs, small
3 eggs (small ones or 2 big ones)
1/2 teaspoon nutmeg
1 lemon, zest only
1 1/2 liters broth, if possible homemade (beef or hen broth with celery, carrots and leek)

Steps:

Place the bread crumbs, Parmesan, nutmeg and the lemon zest in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
The mixture should be like a wet dough, barely holding together.
If it seems too stiff, add 1 tablespoon water or stock. If it's too soft, add more breadcrumbs and Parmesan.
Allow the dough to rest for approximately 20 minutes in a cool place.
Once ready, put the dough in a food mill or ricer. Press to create short noodles (like little worms).
Bring the meat stock to a boil and add the pasta. Once the passatelli have risen to the surface, they are ready to eat.
Serve immediately.

SIMPLE BREADCRUMB SOUP

Simple Breadcrumb Soup image

This simple and tasty soup is filling and so quick to make. My friend's Italian grandmother used to make this for anyone with a bit of tummy trouble. Whether it was the flu or a bit too much to drink the night before, this soup always settled the stomach, and it was always a hit with both young and old. I have it for lunch all of the time when I only have a few minutes to spare. Great on a chilly day.

Provided by diamonds4heather

Categories Very Low Carbs

Time 6m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1 egg (lightly beaten)
2 -3 tablespoons of grated parmesan cheese
1 can chicken broth
Italian seasoned breadcrumbs

Steps:

Bring chicken broth to a slow boil in a sauce pan.
In a small bowl, beat egg and add the parmesean cheese.
the mixture should still be runny, yet thickened.
Add breadcrumbs and mix.
the mixture should form a soft ball, but it should still be moist.
Drop the mixture into the boiling broth, break up the ball with a fork and leave to boil for another 3-4 minutes.
The breadcrumbs should begin floating to the top and binding together.
Serve hot.

Nutrition Facts : Calories 209.5, Fat 11, SaturatedFat 4.2, Cholesterol 194.8, Sodium 2038.5, Carbohydrate 3, Sugar 2, Protein 22.1

Tips:

Use stale bread that is at least a day old. This will help the bread absorb the broth and give the soup a thicker consistency.
If you don't have any stale bread, you can toast fresh bread and then crumble it. This will also work well in the soup.
Use a variety of vegetables in your soup. This will add flavor and nutrients. Some good choices include carrots, celery, onions, potatoes, and tomatoes.
If you want a more flavorful soup, you can roast the vegetables before adding them to the soup. This will caramelize the vegetables and give them a deeper flavor.
Use a good quality broth. The broth is the base of the soup, so it's important to use a broth that is flavorful and has a good body.
Season the soup to taste. This may include adding salt, pepper, garlic powder, onion powder, or other herbs and spices.
Serve the soup with a side of crusty bread or crackers. This will help to soak up the broth and add a bit of texture to the soup.

Conclusion:

Peasant bread crumb soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is a great way to use up leftover bread and vegetables, and it is also a very affordable meal. This soup is also very versatile, so you can easily customize it to your own taste. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying soup that the whole family will enjoy.