I find this to be a great intro to soup making. Something your not likely to have had nor thought of.
Wash all the greens and drain well before slicing and chopping.
Then simply saute the vegetables in oil until the greens cook down, about 5 minutes. Add the broth, season with salt and pepper, then bring to a boil. Reduce the heat to simmer and cook for 1 hour. Serve with grated romano cheese.
ditalini pasta, white cannellini beans, dry bread slices or fried or boiled red potatoes.
The original said to take 3 egg yolks in a bowl, stir in a few tablespoons of the hot soup and then return the mixture to the pot and stir it in.
Totally different way to get your veggies and greens - don't turn up your nose without trying it first as written. Basically the same recipe found in a great Spanish cookbook " La Cucina de Mama" that has several great recipes - they seem to put ingredients we know into things we haven't thought of.
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|Serving Size: 1 Serving (268g)|
|Recipe Makes: 8|
|Calories from Fat: 12 (41%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 991mg||34 %|
|Potassium 210.5mg||6 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2.2g|
|Protein 2g||3 %|
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Calories per serving: 29
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