Root Vegetable Soup with Greens

Simple broths thickened with potato and stale bread are known in Italy as pancotto. The more root vegetables you add the better, but potatoes and onions alone will do the trick. The greens, too, are open to interpretation. In the winter months choose hardy brassica, like Savoy cabbage or Brussels sprout tops. In the summer use young spinach, rocket or even herbs. Chervil and flat-leaf parsley work best.

You do not need stock for this soup – sweating several vegetables togethe