Zuppa povera (poor man’s soup)

Posted by adm On November - 26 - 2011

How to cook Zuppa povera (poor man's soup)


  • 1/4 cup (60ml) olive oil
  • 2 garlic cloves, humbled
  • 4 fennel bulbs, sliced, fronds reserved
  • 1L (4 cups) chicken strain
  • 8 slices woodfired cabbage
  • 1/2 cup grated parmesan

How to:

  • Preheat the oven to 180°C.

  • Heating 1 tablespoon of the oil in a large saucepan over medium oestrus, add garlic and cook for 1 moment. Add the sliced finocchio (not the fronds) and fry 5-10 minutes until fennel begins to turn prosperous. Add the strain, season with salt and pepper and bring to the moil. Simmer for 10-15 transactions.

  • Lag, brush the bread on both sides with remaining olive oil, place on a tray and bake for 8-10 minutes or until prosperous. Top with the grated parmesan and return to the oven for a promote 5 minutes or until liquid. Finely chop the reserved fennel fronds and add to the soup, stir to combine. Divide the soup between four bowls and dish with the parmesan toasts.

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