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Livornese Vegetable Soup




Source of Recipe


Sainsbury's


List of Ingredients




325g spinach
1 pig's trotter or 2 Italian sausages (optional)
325g Swiss chard (optional)
1 onion
1 thick or 2 thin slices of prosciutto crudo (Parma ham), chopped finely
1-2 streaky bacon or pancetta rashers, de-rinded and chopped finely
3 garlic cloves, chopped
a handful of fresh parsley, chopped finely
3 x 15ml spoons olive oil
2 carrots, diced
2 celery sticks, diced
2 courgettes, diced
125g peeled pumpkin, diced
2 large, very ripe tomatoes, skinned, de-seeded and chopped
250g pork belly or streaky pork rashers, diced finely
432g can of borlotti beans, drained
300g long-grain rice
salt and freshly ground black pepper
freshly grated parmesan cheese, to serve

Recipe



If using the pig's 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 pig's trotter or sausage stock, if used, and make up to 2.75 litres 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 freshly ground black 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.