Rustic Soup (Zuppa Rustica)
Instructions
Put water in the pot and the pot on the fire.
If we use a clay pot the result will be much better.
Add sliced large potatoes, peas beans beans, salt and pepper.
After a few minutes add the smells and garlic.
Allow it to cook with the lid about an hour without stop boiling ever! Meanwhile we remove the torso to cabbage, we open the leaves and priviamole, arrotoliamole and tagliamole across, in chiffonade.
Add the leaves while it boils again, and replace the cover.
When the cabbage is cooking, half and half an hour before you finish cooking, add the pieces of meat, including fat.
Cut the bread into thin slices for goodness sake in a soup-tureen.
Pour the vegetables over the bread with the meat and serve.
The broth is served separately according to taste.
Ingredients and dosing for 8 persons
- 500 g of big slice potatoes
- 250 g of peeled beans
- 250 g of large shelled peas
- 250 g of fresh beans
- 200 cl of water
- Salt
- Cayenne pepper
- 3 cloves of garlic
- 1 bunch of smells (thyme, marjoram, parsley)
- 1 large savoy cabbage
- 500 G = = meat preserved in Fat
- Homemade slices stale bread