Andrew Zimmern’s Kitchen AdventuresEvery cook wants to know how to make this superb soup, and the reason is its simplicity. As in all Italian food, simplicity trumps all. A mixture of greens is great in the recipe, but if you just use escarole, so be it. I first had soup like this in Cervinia in northern Italy, on a spring ski trip. Small huts dotted the lower slopes of the ski resort so you could schuss up, eat a bowl of soup and ski off quickly. This is farmhouse cooking at its best. I think the bread makes the soup what it is. You tell me, but I can assure you that this will become a staple of your repertoire right away.—Andrew Zimmern Slideshow: More Italian Soups 

Andrew Zimmern
March 2013

Gallery

© Stephanie Meyer

Recipe Summary

total:
1 hr
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat the oil. Add the shallot, parsley, garlic and crushed red pepper. Cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the escarole, kale and chard and cook, stirring, until the greens start to wilt, about 2 minutes. Add the stock and bring to a boil. Simmer until the greens are tender, about 20 minutes.

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  • Meanwhile, spread the butter on both sides of the bread slices. Heat a large nonstick skillet. Add the baguette slices and toast over moderate heat until golden, 2 to 3 minutes per side.

  • Stir the vinegar into the soup and season with sea salt and white pepper. Ladle the soup into bowls, top with the toasts and garnish with the grated cheese.