Indivia Rehamina

Curly Endive Soup

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

In style, this Roman recipe resembles a panada, or layered bread soup. Broth, vegetables, and bread are stacked in a heavy pan and baked in the oven until the bread absorbs most of the broth. The cakey mixture is then eaten with a spoon. The pleasantly bitter curly endive (sometimes known as chicory) can be replaced by escarole.


  • 4 cups meat or vegetable broth
  • 2 large heads curly endive, well rinsed and chopped
  • Stale slices of


Preheat an oven to 325 degrees F.

In a wide, heavy saucepan with a tight-fitting lid, bring the broth to a boil. Add the chopped greens and wilt them quickly, then cover the greens with the bread slices in a single layer. Remove from the heat, cover the pan, and place in the ov