Paula Wolfert

Poor Mans Bread, Kale, and Black Pepper Soup

Preparation info

  • Serves

    3 to 4

    • Difficulty

      Medium

Appears in

top 1000The Slow Mediterranean Kitchen: Recipes for the Passionate Cook

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

At a restaurant in Siena a waiter told me: “In Florence they put bread in their soup and here we put soup on our bread.” Thus this wonderful thick soup, which you can prepare in advance, then reheat.

Ingredients

  • 1 pound young tender kale (Tuscan, black, lacinata, or dinosaur)
  • 1¼ ounces pancetta, chilled or frozen

Method

  1. Stem, wash, and finely shred the kale to make about 5½ cups. Use a large-hole grater to shred the pancetta to make about 3 tablespoons.
  2. Heat the olive oil in a wide saucepa