Zuppa Etrusca is a rustic Italian soup inspired by ancient Etruscan traditions. It’s hearty, simple, and packed with vegetables, beans, and sometimes sausage or pancetta. The name translates to “Etruscan soup,” nodding to the ancient civilisation that inhabited central Italy before the Romans.

There isn’t a single, standardised recipe—rather, it’s more of a style. Here’s a traditional-style version you could try:

Zuppa Etrusca (Etruscan Soup)

Ingredients:

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 2 carrots, diced

• 2 celery sticks, diced

• 1 courgette, diced

• 1 potato, peeled and diced

• 1 leek, sliced

• 100g savoy cabbage or cavolo nero, shredded

• 400g tin of cannellini beans, drained

• 1L vegetable or chicken stock

• 1 tsp fresh rosemary (or thyme)

• Salt and pepper to taste

• Optional: 100g pancetta or Italian sausage, cooked

• Grated Pecorino or Parmesan to serve

• Rustic bread, for serving

Method:

1. Heat the olive oil in a large pot over medium heat.

2. Add the onion and garlic and cook until softened.

3. Add the carrots, celery, potato, courgette, and leek. Cook for about 5 minutes, stirring often.

4. Pour in the stock and bring to a boil. Reduce heat and simmer for 20–25 minutes, until vegetables are tender.

5. Stir in the beans, shredded cabbage, and rosemary. Simmer for another 10 minutes.

6. Season with salt and pepper.

7. Serve hot, topped with grated cheese and crusty bread.

Would you like a vegetarian version, or something closer to Olive Garden’s modern take on it (with cream and sausage)?