Beet green soup (Zuppa di bietole) from Molto Italiano: Simple Italian Recipes for Cooking at Home (page 126) by Mario Batali

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on May 28, 2013

    Beet greens remind me of sorrel which I love. They are slightly acidic (from the oxalate). The recipe for beet green soup in Molto Italiano starts by cooking onions and garlic in olive oil, then adding diced potatoes and sliced beet greens. I adapted this recipe and mixed them with radish greens and turnips greens that I did not want to throw away. Everything is then cooked in water with a bay leaf and red pepper flakes. I chose to put everything in the blender but it would also work without that step for a more rustic soup. The key for me is the pecorino garnish. Very comforting (although not especially photogenic) with a slice of rustic bread. Photo here: http://forums.egullet.org/topic/70326-molto-italiano-327-simple-italian-recipes/?p=1920242

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