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Best Easy Zuppa del Contadino Recipe

Name: Best Easy Zuppa del Contadino Recipe
Total time: 50 min
Yield: 380 g
Ingredients: cannellini beans 2 cups; russet potato 1 large; carrots 2 medium; celery stalks 2 pieces; yellow onion 1 medium; savoy cabbage 2 cups; day-old rustic bread 4 slices; zucchini 1 medium; extra virgin olive oil 2 tbsp; garlic 3 cloves; fresh thyme 1 tsp; salt 1 tsp; black pepper 0.5 tsp; vegetable broth 6 cups

Rustic farmer's soup with seasonal vegetables, beans, and bread is Italian comfort distilled. A vegetarian high protein mediterranean meal ideal for healthy family dinners and clean eats.

Cook 50 min Difficulty NORMAL 295 kcal

#vegetarian #mediterranean #high protein #family dinner

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Ingredients

Main ingredients

cannellini beans 2 cups
russet potato 1 large
carrots 2 medium
celery stalks 2 pieces
yellow onion 1 medium
savoy cabbage 2 cups
day-old rustic bread 4 slices
zucchini 1 medium

Seasonings/Sauce

extra virgin olive oil 2 tbsp
garlic 3 cloves
fresh thyme 1 tsp
salt 1 tsp
black pepper 0.5 tsp
vegetable broth 6 cups

Nutrition summary

Carbohydrates 45 g 61%

Protein 14 g 19%

Fat 5 g 15%

Serving size 380g

Cooking steps

1

Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add chopped onion and cook for 3-4 minutes until translucent.
2

Add minced garlic, diced carrots, and celery. Sauté for another 4-5 minutes, stirring occasionally to avoid browning.
3

Stir in cubed potato and sliced zucchini; cook for 3 minutes, then add chopped savoy cabbage and fresh thyme.
4

Pour in 6 cups vegetable broth, bring to a boil over high heat, then reduce heat to low and simmer uncovered for 15 minutes.
5

Add rinsed cannellini beans and season with salt and black pepper. Simmer gently for another 10 minutes, checking vegetables until they are just tender.
6

Place a slice of day-old bread in each serving bowl. Ladle hot soup over bread, letting it soak and soften before serving.

Personalized Q&A

Q. What ingredients create the heart of Zuppa del Contadino?

The core of this soup is a classic Italian combination: cannellini beans bring plant-based protein and creamy texture, while a medley of seasonal vegetables like potato, carrots, zucchini, celery, onion, and cabbage offers nourishing depth and gentle sweetness. Rustic bread, softened at the end, gives authentic body and rustic texture.

Q. Which cooking step makes the biggest flavor difference?

Slowly sautéing the onion, garlic, carrots, and celery before adding the broth creates a rich aromatic base for the soup. This step unlocks maximum sweetness and layers of flavor that define rustic Italian soups like Zuppa del Contadino.

Q. How do you avoid mushy or undercooked vegetables in this soup?

Add hardy vegetables like potato and carrot first, then cabbage and zucchini later. Simmer gently—test doneness at the 10- and 15-minute marks to ensure vegetables are just tender, not falling apart. This sequencing preserves texture and avoids overcooking.

Q. What is the nutritional profile of this Zuppa del Contadino recipe?

Each serving is approximately 295 kcal, with 45g carbs (61%), 14g protein (19%), and 5g fat (15%). This makes it a balanced, high-protein, vegetarian, and Mediterranean-friendly meal.

Q. Is this soup suitable for a Mediterranean diet?

Absolutely. With its emphasis on olive oil, vegetables, beans, and bread, this soup is naturally Mediterranean—ideal for clean, wholesome eating and supporting a balanced diet.

Best Easy Zuppa del Contadino Recipe

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