Tuscan Chestnut Soup Recipe

Name: Tuscan Chestnut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. extra-virgin olive oil; 4 oz. pancetta, cubed; 1/2 red onion, chopped; 3 garlic cloves, minced; 1 celery stalk, chopped; 1 cup dried chestnuts, soaked overnight in; lightly salted water and drained, or substitute; steamed chestnuts; 1/4 tsp. fennel seed, lightly crushed; Leaves from 1 fresh rosemary sprig; 8 cups chicken broth or water; Salt and freshly ground pepper, to taste; 1 cup short-grain white rice or 3/4 cup pearl barley; 2 oz. aged pecorino cheese, grated

Servings: persons

2 Tbs. extra-virgin olive oil
4 oz. pancetta, cubed
1/2 red onion, chopped
3 garlic cloves, minced
1 celery stalk, chopped
1 cup dried chestnuts, soaked overnight in
lightly salted water and drained, or substitute
steamed chestnuts
1/4 tsp. fennel seed, lightly crushed
Leaves from 1 fresh rosemary sprig
8 cups chicken broth or water
Salt and freshly ground pepper, to taste
1 cup short-grain white rice or 3/4 cup pearl barley
2 oz. aged pecorino cheese, grated

1
In a large saucepan over medium heat, warm the olive oil. Add the pancetta cubes and saute until they begin to soften, about 2 minutes. Add the onion, garlic and celery and saute, stirring frequently, until the vegetables begin to soften, about 5 minutes. Sprinkle in the chestnuts, fennel seed and rosemary and stir well for about 2 minutes to combine.
2
Pour in the broth and bring to a boil. Reduce the heat to low, cover and simmer until the chestnuts almost begin to fall apart, 1 1/2 to 2 hours, seasoning with salt and pepper after 1 hour. Stir in the rice or barley and continue to simmer until the rice is cooked, about 20 minutes. Taste and adjust the
3
seasonings. Ladle into warmed individual bowls and serve. Pass the pecorino cheese at the table. Serves 6 to 8.

1578

kcal

Calories

Fat

Carbs

160

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Tbs. extra-virgin olive oil, 4 oz. pancetta, cubed, 1/2 red onion, chopped, 3 garlic cloves, minced, and more.

Yes, Tuscan Chestnut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan Chestnut Soup

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