– is just a good, hearty Italian veggie soup. There’s really no such thing as one authentic recipe. Each region had its own variation and each cook varied it as the mood and the available ingredients changed.
That said, here’s a master which can be changed as you see fit:
2 quarts beef broth
½ cup dried white beans – cannellinis work nicely
1 cup shredded Savoy cabbage
1 cup shredded spinach
1 cup shredded beet greens
1 to 4 cloves garlic, crushed – judge by your taste
1 bunch parsley, chopped
1 carrot (small), chopped
1 celery stalk (small), chopped
1 small onion, minced
1 zucchini, sliced
1 potato, diced
½ cup seeded, peeled, minced fresh sun-ripe tomatoes
½ cup rice, cooked
Kosher salt to taste
Fresh ground pepper to taste
Grated Parmigiano Reggiano
If you’ve got dried beans, soak them overnight and then drain them well. If you’ve got fresh beans double the amount and don’t soak them.
Drop the shredded greens into a pot of boiling water and cook until just barely wilted.
Slow simmer the veggies in beef broth until they’re just tender and done. Easy thing to check is the potato – should be soft. Adjust the seasoning and continue simmering as you stir in the rice. Do use a good grade of Italian Risotto short grain rice. You may need to adjust the liquid if it gets too thick – just add a bit of boiling water.
Serve it up with Parmigiano Reggiano. You can also serve with shredded salt pork to sprinkle on top.
Add, subtract, substitute ingredients as the mood of the moment changes.