\nThis comforting soup is a perfect blend of earthy potatoes and sweet leeks, simmered to perfection in a rich chicken broth.<\/p>\n
For those who crave a taste of nostalgia, there’s nothing quite like hearty peasant food to warm the soul. Hearty, comforting, and made with simple ingredients, these rustic dishes are perfect for a cozy night in or a family gathering. In this article, we’ll explore 18 delicious recipes that showcase the best of peasant cuisine. From creamy soups to crispy breads, and from savory stews to sweet treats, there’s something for everyone.<\/p>\n
Whether you’re looking for a quick weeknight meal or a special occasion dish, our collection of peasant food recipes is sure to inspire. So grab your apron, fire up the stove, and get ready to indulge in some good old-fashioned comfort food.<\/p>\n
\nThis comforting soup is a perfect blend of earthy potatoes and sweet leeks, simmered to perfection in a rich chicken broth.<\/p>\n
Ingredients:<\/strong><\/p>\n – 2 large leeks, cleaned and chopped (white and light green parts only) Instructions:<\/strong><\/p>\n 1. In a large pot, melt butter over medium heat. Add chopped onion and saut\u00e9 until translucent. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 can (15 oz) kidney beans, drained and rinsed Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the onion and garlic in a little bit of water until softened. Cooking Time:<\/strong> 25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Grease an 8-inch square baking dish. Cooking Time:<\/strong> 20-25 minutes<\/p>\n This recipe is a simple yet flavorful way to prepare cabbage, perfect as a side dish for your next meal. The addition of crispy bacon adds a smoky and savory element that complements the natural sweetness of the cabbage.<\/p>\n Ingredients:<\/p>\n – 1 head of cabbage, cored and chopped Instructions:<\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried green or brown lentils, rinsed and drained Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the onion, garlic, carrots, and celery in a little water until tender. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup warm water (around 90\u00b0F) Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine the warm water and sourdough starter. Mix until smooth and well combined. Cooking Time:<\/strong> 25-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large onion, thinly sliced Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Enjoy your delicious and easy Simple Onion Tart!<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried cannellini beans, soaked overnight and drained Instructions:<\/strong><\/p>\n 1. In a large pot, heat the olive oil over medium heat. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup polenta Instructions:<\/strong><\/p>\n 1. Cook the polenta according to package instructions using water or broth. Cooking Time:<\/strong> Approximately 20-25 minutes.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup farmer’s cheese (softened) Instructions:<\/strong><\/p>\n 1. In a bowl, combine the farmer’s cheese, flour, salt, and baking powder. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large carrots, peeled and chopped Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large eggplants, sliced Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large Dutch oven over medium heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup pearl barley Instructions:<\/strong><\/p>\n 1. In a large pot, heat the oil over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes. Cooking Time:<\/strong> 45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 loaf of French bread (or similar), cut into 1-inch thick slices Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. In a slow cooker, combine beef, barley, carrots, celery, onion, garlic, thyme, salt, and pepper. Cooking Time:<\/strong> 4-10 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 small to medium-sized pumpkin (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Toss pumpkin cubes with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large potatoes, peeled and grated Instructions:<\/strong><\/p>\n 1. In a bowl, combine potato, flour, salt, and pepper. Cooking Time:<\/strong> About 10-12 minutes per batch (depending on size).<\/p>\n Ingredients:<\/strong><\/p>\n – 2 tablespoons olive oil Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large pot over medium heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Get cozy with these 18 hearty peasant food recipes that will warm your belly and your soul. From creamy soups to crusty breads, these rustic comfort dishes are sure to become new favorites. Try making a potato and leek soup, braised cabbage with bacon, or roasted root vegetable medley for a taste of the simple life. These easy-to-make recipes use humble ingredients to create rich and satisfying meals that will leave you feeling full and content. Whether you’re looking for a quick weeknight dinner or a special occasion meal, these peasant food recipes have got you covered.<\/p>\n","protected":false},"excerpt":{"rendered":" For those who crave a taste of nostalgia, there’s nothing quite like hearty peasant food to warm the soul. Hearty, comforting, and made with simple ingredients, these rustic dishes are perfect for a cozy night in or a family gathering. In this article, we’ll explore 18 delicious recipes that showcase the best of peasant cuisine. … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":28043,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-28471","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/28471","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=28471"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/28471\/revisions"}],"predecessor-version":[{"id":28472,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/28471\/revisions\/28472"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/28043"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=28471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=28471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=28471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 3-4 medium-sized potatoes, peeled and diced
\n– 2 tablespoons butter
\n– 1 onion, chopped
\n– 4 cups chicken broth
\n– 1\/2 cup heavy cream or half-and-half
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add chopped leeks and cook until they’re tender and lightly caramelized, about 5-7 minutes.
\n3. Add diced potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
\n4. Use an immersion blender (or transfer soup to a blender in batches) to puree the mixture until smooth.
\n5. Stir in heavy cream or half-and-half. Taste and adjust seasoning as needed.
\n6. Serve hot, garnished with chopped parsley if desired.<\/p>\nBeans and Greens Stew<\/h2>\n
\nThis comforting stew is a perfect way to warm up on a chilly day. With the simplicity of canned beans and the nutrition of leafy greens, this recipe is a great option for a quick and easy meal.<\/p>\n
\n– 2 cups mixed leafy greens (such as kale, collard greens, or spinach)
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 cup vegetable broth
\n– 1\/2 cup water
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste<\/p>\n
\n2. Add the mixed greens, kidney beans, vegetable broth, and thyme. Stir well.
\n3. Bring the mixture to a simmer, then reduce heat and let cook for 20-25 minutes or until the greens are tender.
\n4. Season with salt and pepper to taste.
\n5. Serve hot and enjoy!<\/p>\nRustic Cornbread<\/h2>\n
\nThis classic cornbread recipe yields a hearty, crumbly loaf with a rich, buttery flavor. Perfect for sopping up juices from your favorite barbecue dishes or serving alongside a warm bowl of chili.<\/p>\n
\n– 1 cup stone-ground cornmeal
\n– 1 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1\/4 cup unsalted butter, melted
\n– 1 cup buttermilk
\n– Honey or maple syrup to taste (optional)<\/p>\n
\n2. Whisk together flour, cornmeal, baking powder, and salt in a large bowl.
\n3. In a separate bowl, whisk together melted butter and buttermilk.
\n4. Add the wet ingredients to the dry ingredients and stir until just combined.
\n5. Pour batter into prepared baking dish and smooth top.
\n6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.<\/p>\nBraised Cabbage with Bacon<\/h2>\n
\nBraised Cabbage with Bacon: A Hearty Side Dish<\/p>\n
\n– 6 slices of bacon, diced
\n– 2 cloves of garlic, minced
\n– 1\/4 cup of chicken broth
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, cook the diced bacon over medium heat until crispy.
\n3. Remove the bacon from the skillet with a slotted spoon and set aside.
\n4. Add the chopped cabbage and minced garlic to the skillet and cook until the cabbage is tender, about 10-12 minutes.
\n5. Add the chicken broth and cooked bacon back into the skillet. Season with salt and pepper to taste.
\n6. Transfer the skillet to the preheated oven and braise for an additional 15-20 minutes or until the cabbage is caramelized.<\/p>\nPeasant-Style Lentil Soup<\/h2>\n
\nThis simple yet satisfying soup was born from the humble kitchens of rural Europe, where lentils were a staple ingredient for peasants and farmers. This recipe captures the essence of those rustic roots in every spoonful.<\/p>\n
\n– 4 cups vegetable broth
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 2 carrots, chopped
\n– 2 celery stalks, chopped
\n– 1 can (14.5 oz) diced tomatoes
\n– 1 tsp dried thyme
\n– Salt and pepper, to taste<\/p>\n
\n2. Add the lentils, vegetable broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
\n3. Season with salt and pepper to taste.<\/p>\nHomemade Sourdough Bread<\/h2>\n
\nStart your journey to artisanal bread-making with this simple recipe using a natural starter culture instead of commercial yeast.<\/p>\n
\n– 1\/2 cup active sourdough starter (fed and ripe)
\n– 3 cups bread flour
\n– 1 tsp salt<\/p>\n
\n2. Add the bread flour, one cup at a time, until fully incorporated. The dough should start to come together in a shaggy mass.
\n3. Knead the dough on a floured surface for 10-15 minutes, until it becomes smooth and elastic.
\n4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 4-6 hours, or overnight in the refrigerator.
\n5. Preheat your oven to 450\u00b0F (230\u00b0C). Shape the dough into a round or oblong loaf and place on a baking sheet lined with parchment paper.
\n6. Bake for 25-35 minutes, or until the bread is golden brown and sounds hollow when tapped.<\/p>\nSimple Onion Tart<\/h2>\n
\nElevate your dinner party with this effortless onion tart recipe, perfect for a crowd-pleasing appetizer or side dish. With just a few ingredients and minimal preparation, you’ll be enjoying the sweet and savory flavors in no time.<\/p>\n
\n– 1 sheet puff pastry, thawed
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– Optional: 1\/4 cup grated cheddar cheese (for an extra burst of flavor)<\/p>\n
\n2. Roll out puff pastry on a lightly floured surface to about 1\/8 inch thickness.
\n3. Arrange onion slices in a single layer, leaving a 1-inch border around the edges.
\n4. Drizzle with olive oil and season with salt and pepper to taste.
\n5. If using cheese, sprinkle it evenly over the onions.
\n6. Fold the pastry edges up over the onions, pressing gently to seal.
\n7. Brush the exposed pastry with a little water and bake for 25-30 minutes or until golden brown.<\/p>\nGarlicky White Bean Stew<\/h2>\n
\nA hearty, comforting stew that combines the creaminess of white beans with the pungency of garlic, perfect for a chilly evening.<\/p>\n
\n– 2 tablespoons olive oil
\n– 3 cloves garlic, minced
\n– 1 onion, chopped
\n– 1 carrot, peeled and chopped
\n– 1 celery stalk, chopped
\n– 4 cups vegetable broth
\n– 1 can (14.5 oz) diced tomatoes
\n– Salt and pepper, to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add the garlic, onion, carrot, and celery; cook until the vegetables are tender, about 8 minutes.
\n3. Add the soaked and drained cannellini beans, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the beans are tender.
\n4. Season with salt and pepper to taste.
\n5. Serve hot, garnished with chopped parsley if desired.<\/p>\nFried Polenta with Mushrooms<\/h2>\n
\nThis comforting side dish combines creamy polenta with earthy mushrooms, crispy fried to perfection.<\/p>\n
\n– 2 cups water or vegetable broth
\n– 1 tablespoon olive oil
\n– 1 small onion, finely chopped
\n– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste
\n– Vegetable oil for frying<\/p>\n
\n2. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes.
\n3. Add the sliced mushrooms to the skillet and cook until they release their liquid and start to brown, about 5-6 minutes.
\n4. Stir in the cooked polenta, thyme, salt, and pepper. Cook for an additional 2-3 minutes, stirring frequently.
\n5. Using a spoon, drop small mounds of the polenta mixture into the skillet, flattening slightly with your spatula to form patties.
\n6. Fry the polenta patties until golden brown, about 2-3 minutes per side.
\n7. Drain on paper towels and serve hot.<\/p>\nFarmer’s Cheese Dumplings<\/h2>\n
\nThese pillowy dumplings are filled with the creamy goodness of farmer’s cheese, perfect for a cozy evening meal or as a side dish. Serve them with your favorite soup or stew for a satisfying and filling combination.<\/p>\n
\n– 1\/2 cup all-purpose flour
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon baking powder
\n– 1 large egg, beaten
\n– Water, as needed<\/p>\n
\n2. Add the beaten egg to the mixture and mix until smooth.
\n3. Gradually add water to form a dough that is easy to handle.
\n4. Roll out the dough to about 1\/4 inch thickness.
\n5. Cut into desired shapes (e.g., squares or circles).
\n6. Bring a large pot of salted water to a boil, then reduce heat and simmer for 15-20 minutes, or until the dumplings float to the surface.
\n7. Remove with a slotted spoon and serve hot.<\/p>\nRoasted Root Vegetable Medley<\/h2>\n
\nA delicious and healthy side dish featuring a colorful medley of roasted root vegetables. Perfect for any meal or occasion.<\/p>\n
\n– 1 large sweet potato, peeled and chopped
\n– 1 large parsnip, peeled and chopped
\n– 2 medium-sized beetroot, peeled and chopped
\n– 2 tbsp olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, combine the chopped carrots, sweet potato, parsnip, and beetroot.
\n3. Drizzle with olive oil and sprinkle with salt and pepper to taste.
\n4. Toss to coat all vegetables evenly.
\n5. Spread the vegetable medley in a single layer on a baking sheet lined with parchment paper.
\n6. Roast for 45-50 minutes or until the vegetables are tender and caramelized, flipping occasionally.<\/p>\nPeasant Ratatouille<\/h2>\n
\nSavor the flavors of rural France with this hearty, comforting ratatouille recipe. This rustic vegetable stew is a staple of peasant cuisine, perfect for a cozy dinner or a quick lunch.<\/p>\n
\n– 1 large bell pepper, diced
\n– 2 large zucchinis, sliced
\n– 3 cloves garlic, minced
\n– 1 can (28 oz) crushed tomatoes
\n– 1\/4 cup olive oil
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add the sliced eggplant and cook until tender, about 5 minutes. Remove from pot.
\n3. Add the diced bell pepper and minced garlic; cook until softened, about 3-4 minutes.
\n4. Add the sliced zucchinis and cook until tender, about 5 minutes.
\n5. Stir in the crushed tomatoes and cooked eggplant. Season with salt and pepper to taste.
\n6. Simmer for 10-15 minutes, allowing flavors to meld together.<\/p>\nBarley and Vegetable Soup<\/h2>\n
\nThis comforting soup is a perfect blend of nutty barley and tender vegetables, simmered to perfection in a flavorful broth. Serve it as a starter or a light meal on a chilly day.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 2 carrots, peeled and chopped
\n– 2 celery stalks, chopped
\n– 4 cups vegetable broth
\n– 1 can (14.5 oz) diced tomatoes
\n– Salt and pepper, to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add carrots, celery, and barley; cook for an additional 5 minutes, stirring occasionally.
\n3. Pour in broth and diced tomatoes; bring to a boil. Reduce heat and simmer for 40-45 minutes or until the barley is tender.
\n4. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.<\/p>\nFried Bread with Herbs<\/h2>\n
\nThis recipe takes traditional fried bread to the next level by adding fresh herbs, giving it a bright and aromatic flavor. Perfect as a side dish or used as a base for sandwiches.<\/p>\n
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 1 tablespoon chopped fresh rosemary
\n– 1 tablespoon chopped fresh thyme
\n– Salt and pepper to taste<\/p>\n
\n2. Add the garlic and saut\u00e9 for 1 minute until fragrant.
\n3. Add the bread slices and fry for 2-3 minutes on each side, or until golden brown.
\n4. Remove the bread from the skillet and sprinkle with rosemary and thyme.
\n5. Season with salt and pepper to taste.
\n6. Serve warm.<\/p>\nSlow-Cooked Beef and Barley Stew<\/h2>\n
\nWarm up with this comforting and flavorful stew that’s perfect for a chilly day. Tender beef, nutty barley, and aromatic vegetables come together in a rich broth.<\/p>\n
\n\u2022 2 pounds beef chuck roast, cut into 1-inch cubes
\n\u2022 1 cup pearl barley
\n\u2022 2 medium carrots, peeled and chopped
\n\u2022 2 stalks celery, chopped
\n\u2022 1 large onion, chopped
\n\u2022 3 cloves garlic, minced
\n\u2022 1 teaspoon dried thyme
\n\u2022 Salt and pepper to taste
\n\u2022 4 cups beef broth<\/p>\n
\n2. Pour in the beef broth, making sure that all ingredients are covered.
\n3. Cook on low for 8-10 hours or high for 4-6 hours.
\n4. Remove from heat and let cool slightly before serving.<\/p>\nSavory Pumpkin Porridge<\/h2>\n
\nStart your day with a comforting bowl of savory pumpkin porridge, packed with the warmth and comfort of roasted pumpkin, aromatic spices, and creamy coconut milk.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, diced
\n– 3 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon smoked paprika
\n– Salt and pepper, to taste
\n– 1 can (14 oz) coconut milk
\n– 4 cups vegetable broth
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. In a large pot, saut\u00e9 the diced onion and minced garlic until softened.
\n3. Add roasted pumpkin, vegetable broth, and coconut milk to the pot. Bring to a simmer.
\n4. Reduce heat to low and cook for an additional 10-15 minutes or until porridge has thickened slightly.
\n5. Taste and adjust seasoning as needed.
\n6. Serve warm, garnished with fresh cilantro leaves.<\/p>\nPeasant-Style Potato Pancakes<\/h2>\n
\nThese crispy, golden pancakes are a staple of Eastern European cuisine, made with humble ingredients and a touch of love. They’re perfect for a cozy breakfast or brunch.<\/p>\n
\n– 1\/4 cup all-purpose flour
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 egg, beaten
\n– Vegetable oil or butter, melted<\/p>\n
\n2. Beat in the egg until well combined.
\n3. Heat about 1-2 tablespoons of melted oil or butter in a non-stick skillet over medium heat.
\n4. Using a spoon, drop small amounts of the potato mixture into the pan (about 1\/4 cup each).
\n5. Flatten slightly with a spatula and cook for 3-4 minutes on each side, until golden brown and crispy.
\n6. Serve hot with your favorite toppings, such as sour cream or applesauce.<\/p>\nRustic Tomato and Bread Soup<\/h2>\n
\nWarm up with this hearty, comforting soup that combines the flavors of ripe tomatoes, crusty bread, and fresh herbs.<\/p>\n
\n– 1 onion, diced
\n– 3 cloves garlic, minced
\n– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
\n– 4 cups chicken or vegetable broth
\n– 1 cup crumbled crusty bread (white or whole wheat)
\n– 1 teaspoon dried basil
\n– Salt and pepper to taste<\/p>\n
\n2. Add the onion and garlic; cook until softened, about 5 minutes.
\n3. Add the chopped tomatoes, broth, bread, and basil. Stir to combine.
\n4. Bring the mixture to a simmer, then reduce the heat to low and let cook for 20-25 minutes or until the soup has thickened slightly.
\n5. Season with salt and pepper to taste.<\/p>\nSummary<\/h2>\n