Nonna's Sneaky Greens Soup
Copyright 2004 Lynne Rossetto Kasper. All rights reserved.
Serves 6 to 8 as a first course; 4 to 6 as a light main dish.
This was how my Tuscan grandmother got me to eat the greens I detested. They said I was a bright child, but I didn't catch up to what she was doing until I was well into my teens.
- 8 cups chicken broth (homemade if possible)
- 1/2 cup dry white wine
- 1 cup whole canned tomatoes, crushed with your hands (do not use canned crushed tomatoes)
- 2 large cloves garlic, minced
- 1 medium to large onion, minced
- 1 15-ounce can chickpeas, rinsed and drained
- 2 large handfuls escarole or curly endive leaves, finely chopped
- 1/3 tight-packed cup fresh basil leaves, finely chopped
- 1 cup tiny pasta (anice, orzo, stars or alphabets)
- Salt and fresh ground black pepper to taste
- 1 cup or more freshly grated Parmigiano-Reggiano cheese
1. In a 6 quart pot combine the broth, wine and tomatoes. Simmer uncovered 5 minutes. Add the garlic, onion, chickpeas, greens and basil. Simmer partially covered 20 minutes.
2. Stir in the pasta and simmer, partially covered, 8 minutes or until pasta is tender. Taste soup for seasoning. Serve hot, passing the cheese to be sprinkled on the soup as its final seasoning.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
