This rustic soup comes from the rural tradition of southern France, yet it closely resembles many classic Italian country soups. Its foundation is savoy cabbage, available year-round, combined with seasonal vegetables, fresh legumes, and day-old bread. Slow-cooked and deeply comforting, it’s a dish meant to be shared, reflecting the wisdom of peasant cooking and patience at the stove. Let’s see how to make it.
Traditional
Rustic
Comfort food
Omnivore
Rustic Soup
Rustic Soup is a traditional dish from southern France, very similar to Italian country soups. Made with savoy cabbage, potatoes, fresh legumes, preserved meat and stale bread, it is hearty, nourishing and perfect for sharing.
Ingredients
- Potatoes 500 g
- Shelled fava beans 250 g
- Large peas 250 g
- Fresh white beans 250 g
- Savoy cabbage 1 large
- Preserved meat in fat (duck, goose or pork) 500 g
- Garlic cloves 3
- Mixed herbs (thyme, marjoram, parsley) 1 bunch
- Stale country bread q.s.
- Salt q.s.
- Cayenne pepper q.s.
- Water 2 liters
Tools
- Terracotta pot
- Knife
- Cutting board
- Ladle
- Soup tureen
Instructions
- Bring the water to a boil in a large pot, preferably terracotta.
- Add the potatoes, beans and peas, season with salt and pepper.
- After a few minutes add garlic and herbs.
- Cover and simmer gently for about one hour.
- Clean the savoy cabbage, remove the core and ribs, slice thinly.
- Add the cabbage and continue cooking.
- About 30 minutes before the end, add the preserved meat with its fat.
- Place thin slices of stale bread in a soup bowl and pour the vegetables and meat over it.
- Serve with broth on the side, according to tradition.
Nutritional values (per serving)
Calories
420 kcal
420 kcal
Fat
22 g
22 g
Carbohydrates
38 g
38 g
Protein
20 g
20 g
Sugar
6 g
6 g
Fiber
9 g
9 g
Sodium
640 mg
640 mg
This post is also available in: Italiano (Italian)
