Photo: Farmwife's Bread Soup: Cialledd' alla Contadina Recipe
Ingredients
- 1/3 cup extra-virgin olive oil
- 1 onion, peeled and sliced
- 2 cloves garlic, sliced
- 2 medium potatoes, peeled and chopped
- 2 teaspoons fine sea salt
- 1/2 teaspoon red pepper flakes
- 2 cups chopped beet greens
- 2 cups water
- 1 small bay leaf
- 4 (1/2-inch thick) slices country bread, grilled
- Caciocavallo or pecorino, for grating
Directions
In a large soup pot over high heat, heat the olive oil and soften the onion and garlic but do not allow them to brown. Add the potatoes, then the sea salt, pepper flakes, and greens, stirring well. Add the water and bay leaf and simmer 15 minutes, or until potatoes are tender. Discard bay leaf.
Serve in large bowls with bread alongside and cheese grated over the top.
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By dpkr
porltand, OR
on May 03, 2009
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a simple recipe full of wonderful flavor, the perfect summer soup when your veggies come straight from the farmer's market
By grandmadi66
Iredell, TX
on October 31, 2007
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This brings back old memories. My mom made this with day old bread as the base of the meal. She put the bread in the bowl, and instead of the greens she added a can of plum tomatoes smashed and near the end broke eggs into the liquid.When she poured it on the bread it absorbed the liquid and made a delicious meal.
By sh.reed91_5882656
Indianapolis, IN
on July 21, 2007
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It's amzing how 4 simple ingredients can come together to make such a great soup. This was my first time to eat beet greens and although I was a little hesitant at first I am so glad I did. I have since made this soup on a number of occasions and I am always surprised at how good it is. Be careful not to "hammer" the beet greens and for a special treat add a little cooked pancetta for that added extra depth of flavor.
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