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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?