Roman Soup with Pasta and Vegetables

Minestra di Pasta e Verdure alla Romana

Preparation info
  • Serves


    • Difficulty


    • 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.


  • 2 tablespoons butter
  • 3 tablespoons extra virgin olive oil
  • ¼ c


  1. 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