Try this Livornese Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionIf using the pigs trotter or sausages, put them in a large saucepan and cover with water. Bring to the boil, then reduce the heat and simmer gently until required. Meanwhile, blanch the cabbage, spinach and chard, if using, in boiling water for about 3 minutes. Drain, reserving the water, cool them slightly, then chop coarsely. Chop half the onion finely and mix with the prosciutto, bacon or pancetta, garlic, parsley and oil to make a smooth paste. Place in a very large, deep saucepan or flameproof casserole and fry gently for 3-4 minutes. Combine the reserved vegetable cooking water with the pigs trotter or sausage stock, if used, and make up to 2.75 litres (5 pints) with boiling water. Finely slice the remaining half onion. Add each vegetable in turn to the pan, alternately with the stock, until all the vegetables, except the beans, and the stock have been added. Add the pork belly, stir carefully and cook for 20 minutes. If used, remove all the scraps of meat from the trotter, or remove the skin from the sausages and crumble them. Add the meat to the soup with the beans and simmer for a further 20 minutes. Add the rice and season with salt and pepper. Simmer slowly for a further 20 minutes, stirring frequently to prevent the soup sticking to the bottom of the pan. Serve the soup hot or leave to cool to room temperature before serving. Serve with plenty of freshly grated parmesan cheese.
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 10 servings | ||
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Calories: 15 | ||
Calories from Fat: 9 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.1mg | 1 % | |
Potassium 19.7mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15
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