Fava, broccoli, and chicory soup (Zuppa dei "Trappetari") from La Cucina: The Regional Cooking of Italy by Italian Academy of Cuisine

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Notes about this recipe

  • Agaillard on May 20, 2017

    p191of the book. This looked like a very strange way of making soup, but I was feeling curious and went along with it. Nevertheless while cooking, I found it bland so upped the game a little adding a chicken Knorr cube to the fava and tomatoes, rubbing the stale bread with garlic, and adding grated cheddar on top in the end. That turned the blandness into pure comfort and was really nice + my dose of vegs and vitamin for the day definitely.

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