When you add your leafy greens to the stockpot, watch carefully. They’ll turn bright green! But if cooked for too long, they’ll turn darker and lose some of their nutrients. Be sure to cook them only for the amount of time listed.
This recipe originated in Tuscany, a region of Italy known for simple but filling dishes made from very few ingredients. Soups like this one were traditionally served with plain, unsalted bread, which the locals developed in the 16th century after a tax was put on salt. The bread’s lack of flavor didn’t matter much after it soaked up all the leftover soup!
What food do you think your family should be known for?