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Roman Soup with Pasta and Vegetables Recipe

An old Roman soup made with varieties of greens or lettuces.

You can experiment with the greens used in this soup until you find exactly what you like. It is great for getting your family to eat healthy, dark green vegetables.

Roman Soup with Pasta and Vegetables
Minestra di Pasta e Verdure alla Romana



  1. Put the butter, 1 Tbs of olive oil, and all the onion in a large stockpot, over medium-low heat.
  2. When the onion has softened and turned golden, stir in the pancetta, cooking until it is brown.
  3. Add the carrot, celery, and rosemary. Cook until they are lightly browned.
  4. Drop in all the greens and season with salt and pepper. When the leaves have wilted, cook another few minutes. Add the broth and water. When the broth begins to boil, turn the heat down to low and cover the pot. Cook for 1 hour.
  5. Raise the heat to medium-high. When the soup begins to boil, drop in the pasta and cover the pot. When the pasta is al dente it is almost ready.
  6. Ladle the soup into bowls. Drizzle the rest of the olive oil over the soup and sprinkle with cheese.
  7. Serve at once.

Bella Italian Food Recommends

Good & Garlicky, Thick & Hearty, Soul-Satisfying, More-Than-Minestrone Italian Soup Cookbook, by Joseph J. Famularo
Joe Famularo knows Italian food and he knows soup. Now, after seeking out the best soups from the kitchens of family, friends, and restaurants through every region of Italy, he presents 150 enticing, unexpected, exuberantly flavorful recipes. Illustrations throughout.

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