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.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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