Name: Roman Soup with Pasta and Vegetables (Minestra di Pasta e Verdure alla Romana)
Total time: 1 h 30 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 1 cup mustard green leaves, washed and roughly chopped; Freshly ground black pepper; 2 cups savoy cabbage, finely shredded; ½ teaspoon fresh rosemary or ¼ teaspoon dried, finely chopped; 1 ½ cups Swiss chard leaves, washed and roughly chopped; Salt; ¼ cup yellow onion, finely chopped; 1 ounce pancetta, finely diced; ¼ cup celery, finely diced; ¼ cup carrots, peeled and finely diced; 3 tablespoons extra virgin olive oil; 2 tablespoons butter; 1 ½ cups butter lettuce, washed and roughly chopped; 5 cups homemade meat broth or 1 beef bouillon cube dissolved in 5 cups water; 6 ounces cavatappi or short tubular pasta; ¼ cup Parmigiano-Reggiano, freshly grated

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

In reading an old Italian book on pasta I came across a mention of a Roman soup with pasta and “various lettuces”. It sounded interesting so I decided to try making it with Swiss chard, mustard greens, savoy cabbage and butter lettuce. The result was a wonderful, elegant soup that far exceeded my expectations.

Ingredients

2 tablespoons butter
3 tablespoons extra virgin olive oil
¼ c

Method

Put the butter and 1 tablespoon of the olive oil in a 4- to 5-quart soup pot and place over medium low heat. Add the onion, carrots and celery and Sauté until they are lightly browne