Mediterranean Rabbit Soup
4 servings
25 minutes
Mediterranean rabbit soup is a tender and aromatic dish that reflects the richness of flavors from southern Europe. Historically, rabbit has been a popular source of protein in the Mediterranean, and the combination of fragrant herbs, wine, and vegetables gives the soup sophistication and depth. Its taste is a harmony of soft rabbit meat, sweetness of red pepper, and freshness of beans, complemented by a light acidity from white wine. This soup is suitable for both a cozy home dinner and a festive table. It warms the soul and evokes gastronomic memories of the sunny shores of the Mediterranean.
1
We pour 1.5 liters of water over the rabbit, bring it to a boil, remove the foam, and simmer on low heat until cooked for 1-1.5 hours, strain the broth, and remove the meat from the bones.
- Rabbit: 0.5 piece
2
Chop the onion and garlic into small cubes and sauté in olive oil until translucent.
- Onion: 1 head
- Garlic: 2 cloves
- Olive oil: 2 tablespoons
3
Pour in the wine, reduce it by half, add broth and aromatic herbs.
- Dry white wine: 0.5 glass
- Dried basil: 1 teaspoon
- Provencal herbs: 1 teaspoon
4
Boil the pasta al dente (better to use small ones), rinse with boiling water.
- Paste: 130 g
5
We cut the pepper into cubes.
- Red sweet pepper: 1 piece
6
Add meat, pepper, and beans to the broth, boil for 5 minutes, add pasta, season with salt and pepper, and serve immediately.
- Rabbit: 0.5 piece
- Red sweet pepper: 1 piece
- Green beans: 70 g
- Paste: 130 g
- Salt: to taste
- Ground black pepper: to taste