• 6servings
  • 1minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, B9
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. A loaf of day-old Italian bread

  2. 2 1/4 pounds (1 k) potatoes, peeled and cubed

  3. 1 pound (500 g) ripe tomatoes, chopped (and blanched & peeled, if you like)

  4. 1 pound (500 g) farm-fresh chicory, well washed and chopped

  5. Herbs (see below), minced

  6. Extravirgin olive oil

  7. Salt & Pepper to taste

Instructions Jump to Ingredients ↑

  1. Continuing the introduction, The secret to its success lies in the selection of the herbs and greens used. To follow tradition to the letter, one should use farm-gathered chicory, borage (Antonio Piccinardi says it is similar to spinach in flavor), and other wild herbs, together with marjoram, thyme, parsley, and mentuccia (a minty-smelling relative of marjoram).

  2. In other words, do not stint on the herbs or the soup will be tasteless. Proceed:

  3. Fill a fairly large pot 3/4 full of water and add the vegetables and herbs. Season with a little salt and cook for about 40 minutes.

  4. When the vegetables have finished cooking, cut the bread into thick slices. Dip each in the pot, let it drain, and put it in a bowl. Spoon some vegetables and a bit of the vegetable broth over the slices, drizzle some olive oil over them, and serve them with freshly ground pepper.

  5. The wine? I'd go with a light white here, or perhaps a rosé.

  6. Note: according to Giuliano Bugialli, Mentuccia is the variety of thyme known as Nipitella in Tuscany, which adds that special secret something to many porcino recipes .


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