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.
Minestra di Pasta e Verdure alla Romana
- 2 Tbs butter
- 3 Tbs extra-virgin olive oil
- 1 small, yellow onion, finely chopped
- 2 Tbs diced pancetta
- 1 small carrot, finely diced
- 1 small stalk of celery, finely diced
- 1/2 tsp fresh rosemary (or 1/4 tsp dried)
- 2 cup chopped spinach leaves (don't chop too fine)
- 1 cup chopped mustard greens or kale
- 1 1/2 cup chopped Boston (or butter) lettuce
- 1 1/2 cups savoy cabbage leaves
- freshly ground, black pepper
- 5 cups of Brodo di Carne (or 1 cup beef broth & 4 cups water)
- 6 ounces of cavatappi or tubetti pasta
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Put the butter, 1 Tbs of olive oil, and all the onion in a large stockpot, over medium-low heat.
- When the onion has softened and turned golden, stir in the pancetta, cooking until it is brown.
- Add the carrot, celery, and rosemary. Cook until they are lightly browned.
- 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.
- 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.
- Ladle the soup into bowls. Drizzle the rest of the olive oil over the soup and sprinkle with cheese.
- 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.