Farmwife's Bread Soup: Cialledd' alla Contadina

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Farmwife's Bread Soup: Cialledd' alla Contadina

 

1/3 cup extra-virgin olive oil

1 onion, peeled and sliced

2 cloves garlic, sliced

2 medium potatoes, peeled and chopped

2 teaspoons fine sea salt

1/2 teaspoon red pepper flakes

2 cups chopped beet greens

2 cups water

1 small bay leaf

4 (1/2-inch thick) slices country bread, grilled

Caciocavallo or pecorino Romano, for grating

 

In a large soup pot over high heat, heat the olive oil

and soften the onion and garlic but do not allow them

to brown. Add the potatoes, then the sea salt, pepper

flakes, and greens, stirring well. Add the water and

bay leaf and simmer 15 minutes, or until potatoes are

tender.

 

Serve in large bowls with bread alongside and cheese

grated over the top.

 

 

Yield: 2 servings

 

 

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