The Soup Rustica


The dish that we present today is a classic Tuscany, the Soup Rustica; It is a soup where you boil the mixture of legumes and cereals in the broth along with a potato made into cubes; except you do a fried with garlic, rosemary, sage and tomato paste.

This soup of legumes and cereals is prepared by the traditional method; It is a dish healthy and nutritious as well as tasty.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]


The Soup Rustica

Soup of legumes, cereals and potatoes with fried garlic, rosemary and sage.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 13 hours 45 minutes
Course - soup, first dish
Cuisine tuscany
Servings 4 people


  • 500 gr. mixed legumes and cereals for Rustica soup
  • 4 spoons olive oil extra virgin
  • 1 n. potato
  • 1 spoon lard cream
  • 2 l. vegetable broth
  • 3 sprigs rosemary
  • 8 leaves sage
  • 3 cloves garlic
  • 50 gr. tomato concentrate


Cooking soup

  • Rinse several times mixed legume / cereal and put it to soak in water for 12 hours.
  • Cut the potatoes into cubes.
  • Take a large pot and put the broth, add the potato and mixed legumes/cereals after having drained.
  • Cook over low heat for an hour, then check the cooking and eventually to complete it.

Saute preparation

  • Dissolve the lard cream in the oil and put to fry the sage, rosemary and garlic; fry very slowly.
  • When the garlic begins to brown add the tomato paste, then go for five minutes over low heat, then turn off.


  • When the soup is cooked, put a mesh strainer over the soup and pour the sauce with a spoon to crush the sauce slowly to make it absorb the soup.
  • Serve hot, with or without toasted bread, with the addition of good extra virgin olive oil and pepper.
Tried this recipe?Let us know how it was!

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