Zuppa dei Poveri

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

This soup is perfect for purple sprouting broccoli or cavolo nero. It is very simple to make, but it is essential to use your own stock.


  • 2 kg (4.½ lb) purple sprouting broccoli
  • sea salt and freshly ground black pepper


Strip the tough stalks and tough outer leaves from the broccoli so that you are left with the spears and tender leaves. Blanch in boiling salted water. When the water comes back to the boil, remove the broccoli and drain.

To make the crostini, toast the ciabatta slices on both sides and rub with the garlic.

Bring the stock to the boil, season generously, and add the blanched bro