Mountain soup with garlic croutons (Zuppa di cavolo nero) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 235) by Lynne Rossetto Kasper

  • carrots
  • celery
  • cornmeal
  • whole wheat flour
  • rosemary
  • garlic
  • onions
  • Swiss chard
  • tomato paste
  • wheat berries
  • all-purpose flour
  • green cabbage
  • cavolo nero
  • granulated yeast
  • red potatoes
  • baking potatoes
  • canned borlotti beans
  • EYB Comments

    Can substitute any crusty bread or whole grain bread for the book's "Modena mountain bread" called for in this recipe, omaine lettuce for Swiss chard, curly endive for cavolo nero, and canned pinto beans for canned borlotti 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 any crusty bread or whole grain bread for the book's "Modena mountain bread" called for in this recipe, omaine lettuce for Swiss chard, curly endive for cavolo nero, and canned pinto beans for canned borlotti beans.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.