Recipe for Ciociara Vegetable Soup
Zuppa di Verdure Ciociara is a traditional dish from the Lazio region, rich and hearty. Made with cappuccia, escarole, potatoes, and beans, it is enhanced with a sauté of garlic and chili and served with stale bread. A perfect comfort food for winter evenings.
Instructions
- Clean and wash the cappuccia and escarole lettuce thoroughly. Cut them coarsely.
- Bring a pot of salted water to a boil and boil the vegetables until they are tender but still crisp.
- Meanwhile, peel the potatoes and cut them into medium-sized cubes.
- When the vegetables are almost cooked, drain some of the water and add the potato cubes.
- Also add the previously soaked and boiled beans until they become soft.
- In a separate pan, create a sauté by lightly browning the minced garlic with the chili in extra virgin olive oil.
- Take a large bowl and place the stale bread cut into small pieces.
- Pour the well-cooked soup over the bread and gently mix to allow the bread to absorb the flavors of the soup.
- Finish by pouring the aromatic sauté over the mixture in the bowl, mixing well to further flavor the soup.
Notes
For a unique twist to your soup, add a handful of toasted mixed seeds such as pumpkin or sunflower when serving the soup to add crunchiness and an extra nutritional boost.