Green soup

Name: Green soup
Prep time: 40 min
Cook time: 180 min
Total time: 220 min
Yield: 4
Ingredients: Beef steak 1.1 lbs; Pork shoulder meat 1.1 lbs; Celery 3 ribs; Carrots 1; Onions ½; Cherry tomatoes 4; Water 12.7 cups; Fennel 0.88 lb; Thistles 2 ¾ cups; Cauliflower 3 ½ cups; Broccoli rabe 0.7 lb; Chard (stalks) 10.5 oz; Chickory 3 cups; Parmigiano Reggiano PDO cheese 3.5 oz; Apulian bread to taste

it de es fr br

Difficulty: Easy
Prep time: 40 min
Cook time: 3 h
Serving: 4
Cost: Average

PRESENTATION

So, green soup is this cozy dish from Puglia that people, like, crave after Christmas. Really. Families come together, and this green soup? It's not just any veggie mix. It's packed with the best winter greens—like cicoria (you know, Italian chicory), tender cardoons, and fresh fennel. And look, these veggies simmer away, soaking up the simple, savory broth, leaving you with that moist and satisfying feeling. Super tasty. Some folks toss in crusty pane pugliese or a bit of pasta, so every spoonful feels creamy without the heaviness. Pretty simple.

In Puglia, they've been making this healthy green soup forever, each family adding their own twist based on what's in the garden or what Nonna's saved up. It's kinda like minestra maritata from Campania, but, you know, more local and homemade. Traditionally enjoyed on Santo Stefano, right after Christmas, it is perfect when you want something light yet comforting. The fennel gives it a sweet note, while those wild greens add an earthy flavor. It's the ultimate plant-based soup for those chilly days.

The simplicity? That's its charm. And real food, cooked with care, and meant for sharing. You do not need to be in Puglia to feel the love. This detox soup brings a piece of Italian winter into your home, using whatever greens you have. Grab a bowl, dip some bread, and you’re part of a big, happy family, even if you’re just chilling at home. Seriously good. There's no need for anything fancy with this delicious soup. Just pure, comforting goodness straight from the heart of Puglia. And the warmth? For sure.

INGREDIENTS

For the broth: Beef steak 1.1 lbs (500 g); Pork 1.1 lbs (500 g) - shoulder meat; Celery 3 ribs; Carrots 1; Onions ½; Cherry tomatoes 4; Water 12.7 cups (3 l)

For the soup: Fennel 0.88 lb (400 g); Thistles 2 ¾ cups (400 g); Cauliflower 3 ½ cups (350 g); Broccoli rabe 0.7 lb (300 g); Chard 10.5 oz (300 g) - (stalks); Chickory 3 cups (300 g); Parmigiano Reggiano PDO cheese 3.5 oz (100 g)

To complete: Apulian bread to taste

Preparation

How to prepare Green soup

To prepare the Apulian green soup, start with the meat broth: place the various pieces of meat in a large pot, then pour in the water 1 and turn on the medium-high heat. Cover with a lid 2 and let it come to a boil. At that point, you can lower the heat but ensure it continues to simmer. Skim occasionally during the initial cooking phase, about 15-20 minutes 3.

You can then add the peeled and roughly chopped carrot 4, celery stalks 5, and cherry tomatoes 6.

Cover again with a lid 7 and let it cook for at least 2 hours over medium heat. While the meat broth cooks, prepare the vegetables: remove the end of the cardoon 8, then peel it to remove the tough and fibrous outer part 8.

Slice the cardoons 10. Remove the green part of the fennel 11, then slice it 12.

Cut out the cauliflower florets 13. Remove the ends of the chicory stalks 14, wash the leaves thoroughly by soaking them several times, frequently changing the water, and then drain well. Do the same with the stalks, removing the ends and cutting them into rough pieces 15.

Proceed in the same way with the turnip tops: remove the stem ends, roughly chop them, and wash well by soaking, frequently changing the water, then drain well. In another pot with slightly salted boiling water, add the cauliflower and fennel 18.

Add the cardoon 19, stalks (Swiss chard), and turnip tops. Let them cook for a couple of minutes, then add the chicory 21. Cook everything for at least 20 minutes 22.

Drain the vegetables 22 and set them aside 23. Also, take the meat out of the broth 34, leaving the broth in the pot.

Shred the meat 25, salt the broth to taste 26, and keep it simmering on the stove to keep it warm 27.

Empty the pot where the vegetables were cooked, pour in some broth, make a layer of cooked vegetables 28, then add some meat 29 and a nice sprinkle of cheese 30.

Continue like this until you run out of vegetables and meat, then cover everything with more broth 31 and finally more grated cheese 32. In the end, stir and let it cook for another 20 minutes altogether 33.

Prepare the bread croutons by heating a drizzle of oil in a pan. Toast the croutons until golden brown 34. The green soup is ready 35, serve it steaming hot with croutons 36!