Fortuna's Sausage & Italian Market Recipes

Calabrian Vegetable Soup

Recipe by Chef Giorgio, owner of Da Giorgio Restaurant in New Rochelle, NY

Serves 4 to 6

  • A loaf of Italian bread (any style)
  • 1 lb. potatoes (Idaho or Russet); peeled and diced
  • 1 lb. Chopped spinach
  • 1 lb. Swiss chard
  • 1 lb. Escarole
  • 1 lb. Chicory
  • (all boiled in salted water, cooled and chopped)
  • ½ lb. Sweet Onions
  • 1 cup diced Vidalia onions
  • 1/2 cup chopped scallions
  • 1 lb. carrots, peeled and diced
  • 1 lb. celery, diced
  • 2 Bay Leaves
  • Calabrian chili flakes
  • Fortuna's Extra Virgin Olive Oil
  • Salt and pepper
  • In a pot of boiling water, boil all greens for 5 to 6 minutes, remove and allow to cool.
  • Chop all boiled vegetables.
  • In a large pot on medium heat, start to cook the onion with extra virgin olive oil; once onions become translucent, add carrots, celery, and scallions. Continue to cook on medium to low heat for 4 to 5 minutes. Add diced potatoes and bay leaves. Cover the vegetables with water and then double that amount.
  • When the water is boiling, add chopped greens, Calabrian chili flakes, salt and pepper to taste.
  • Toast sliced bread.
  • Serve hot soup topped with toasted bread, freshly grated Parmigiano Reggiano cheese, Calabrian red pepper flakes, and a drizzle of extra virgin olive oil.

Buon Appetito!

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