Lettuce in soup may seem a bit odd, but this Italian classic is delicate and ever-so-slightly sweet. Look for lettuce with good flavor and a sturdy texture—red oak or red leaf, or a mix of both, works well; mesclun mix will not do, because it becomes stringy when cooked. If the chard at the market calls your name, feel free to substitute it for the spinach.
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Despite what looks like an interesting array of ingredients (I made exactly to the recipe), the soup lacked flavor. I've had better results with a simple Arborio and escarole soup, made with garlic, onion, and Romano cheese.
This soup is wonderful, rich and delicious and so healthy with all those greens
This soup was wonderful. I omitted 2 cups of broth to make it VERY thick and also added black beans. I'll be making this again and again.
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