Tuscan greens soup (Zuppa di cavolo nero) from Make It Italian: The Taste & Technique of Italian Home Cooking (page 59) by Nancy Verde Barr

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  • tomatoes
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  • Serves : about 10 1/2 cups

  • EYB Comments

    Can substitute regular kale for cavolo nero, yellow onion for red onion, canned plum tomatoes or tomato sauce for fresh ripe tomatoes, unsalted meat broth for unsalted vegetable broth, and cooked medium-size white beans for cooked cannellini beans.

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Can substitute regular kale for cavolo nero, yellow onion for red onion, canned plum tomatoes or tomato sauce for fresh ripe tomatoes, unsalted meat broth for unsalted vegetable broth, and cooked medium-size white beans for cooked cannellini beans.

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