Parmigiano-Reggiano cheese rind
Freshly grated Parmigiano-Reggiano cheese, for serving
½ pound broccoli florets
¹⁄³ cup halved green beans, ends trimmed
2 medium zucchini, cut into 1-inch chunks
2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 bunch Swiss chard, ripped by hand into 2-inch pieces
1 bunch whole Tuscan kale (aka lacinato, black kale, cavolo nero) leaves, stems removed
1 (15-ounce) can cannellini beans, drained and rinsed
In a large heavy-bottomed pot, heat the olive oil over medium-high heat until hot. Add the onion, carrots, and celery and sauté for 10 minutes, until soft but not browned. Add the red pepper flakes, parsley, and tomatoes and cook for 5 minutes, to blend the flavors and break down the tomatoes. (You can discard the tomato peels if you’d like.)
Add 6 cups water, season with salt and pepper to taste, then add the cheese rind, broccoli, green beans, zucchini, potatoes, chard, kale, and cannellini beans. Stir well. Bring the soup to a boil, then reduce the heat to medium-low and simmer for 50 minutes, until the vegetables have softened and the broth has thickened, or until the potatoes can be broken apart easily with a wooden spoon. Stir occasionally to make sure the vegetables break down and stay submerged in the broth. Add ½ cup water if needed to help the cooking process.
Season with salt and pepper and serve in bowls with a sprinkle of Parmesan and a drizzle of olive oil.
TUNA AND SWORDFISH SOUP
ZUPPA DI TONNO E PESCE SPADA
SERVES 8
G: When I had the good fortune to trail the masterful Gino Angelini around his Angelini Osteria kitchen in Los Angeles, I quickly focused on this delicious amuse bouche served there. The first time I tried it, I got goose bumps—I instantly felt like a kid again, vacationing with my parents in Sardinia or Sicily. So my goal became to turn it into a full-on soup entree. The fish pieces really add to the roundness and help make it a meal.
3 tablespoons extra virgin olive oil, plus more for serving
1 yellow onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
5 ounces cherry tomatoes or 1 tablespoon tomato paste
6 cups vegetable stock, homemade
½ pound tuna steak, cut into ½-inch cubes
½ pound swordfish steak, cut into ½-inch cubes
½ pound cod fillet, cut into ½-inch cubes
Finely chopped fresh Italian parsley, for garnish
Toasted bread, for serving
In a large heavy-bottomed pot, heat the olive oil over medium-high heat until hot. Add the onion, carrots, and celery and sauté for 5 to 7 minutes, until they’re soft and translucent, but not golden.
Add the tomatoes and cook for 3 to 5 minutes, until the tomatoes are dissolved. (If using tomato paste, stir it in just to make sure it’s evenly mixed.)
Add the stock, bring the soup to a soft boil, then reduce the heat to medium-low and simmer for about 45 minutes.
Add the tuna, swordfish, and cod and cook for 10 minutes until just cooked through.
Serve with a sprinkle of parsley, a touch of olive oil, and with toasted bread.
COLD VEGETABLE SOUP
with mint
ZUPPA FREDDA DI VERDURA E ODORE MENTA
SERVES 4–6
D: This is a vegetable-stock-and-dairy-based version of a chilled greens soup, which takes advantage of mint for a unique herb-y freshness to go with the butter lettuce and arugula. Gabriele developed this as a lunch soup that would be satisfyingly smooth but not warm. On a summer day when you want something cooling, it’s a deliciously light, flavorful treat.
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 shallot, chopped
1 head butter lettuce, separated into leaves
3 handfuls baby arugula
4 cups vegetable stock, homemade
Leaves from 3 sprigs fresh mint
¼ cup heavy cream
Kosher salt and freshly ground black pepper
Juice of ½ lemon (optional)
Toasted bread rubbed with garlic, for serving
In a large saucepan, heat the butter and olive oil over medium-high heat until hot. Add the shallot and cook for 4 minutes, until soft. Add
Freshly grated Parmigiano-Reggiano cheese, for serving
½ pound broccoli florets
¹⁄³ cup halved green beans, ends trimmed
2 medium zucchini, cut into 1-inch chunks
2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 bunch Swiss chard, ripped by hand into 2-inch pieces
1 bunch whole Tuscan kale (aka lacinato, black kale, cavolo nero) leaves, stems removed
1 (15-ounce) can cannellini beans, drained and rinsed
In a large heavy-bottomed pot, heat the olive oil over medium-high heat until hot. Add the onion, carrots, and celery and sauté for 10 minutes, until soft but not browned. Add the red pepper flakes, parsley, and tomatoes and cook for 5 minutes, to blend the flavors and break down the tomatoes. (You can discard the tomato peels if you’d like.)
Add 6 cups water, season with salt and pepper to taste, then add the cheese rind, broccoli, green beans, zucchini, potatoes, chard, kale, and cannellini beans. Stir well. Bring the soup to a boil, then reduce the heat to medium-low and simmer for 50 minutes, until the vegetables have softened and the broth has thickened, or until the potatoes can be broken apart easily with a wooden spoon. Stir occasionally to make sure the vegetables break down and stay submerged in the broth. Add ½ cup water if needed to help the cooking process.
Season with salt and pepper and serve in bowls with a sprinkle of Parmesan and a drizzle of olive oil.
TUNA AND SWORDFISH SOUP
ZUPPA DI TONNO E PESCE SPADA
SERVES 8
G: When I had the good fortune to trail the masterful Gino Angelini around his Angelini Osteria kitchen in Los Angeles, I quickly focused on this delicious amuse bouche served there. The first time I tried it, I got goose bumps—I instantly felt like a kid again, vacationing with my parents in Sardinia or Sicily. So my goal became to turn it into a full-on soup entree. The fish pieces really add to the roundness and help make it a meal.
3 tablespoons extra virgin olive oil, plus more for serving
1 yellow onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
5 ounces cherry tomatoes or 1 tablespoon tomato paste
6 cups vegetable stock, homemade
½ pound tuna steak, cut into ½-inch cubes
½ pound swordfish steak, cut into ½-inch cubes
½ pound cod fillet, cut into ½-inch cubes
Finely chopped fresh Italian parsley, for garnish
Toasted bread, for serving
In a large heavy-bottomed pot, heat the olive oil over medium-high heat until hot. Add the onion, carrots, and celery and sauté for 5 to 7 minutes, until they’re soft and translucent, but not golden.
Add the tomatoes and cook for 3 to 5 minutes, until the tomatoes are dissolved. (If using tomato paste, stir it in just to make sure it’s evenly mixed.)
Add the stock, bring the soup to a soft boil, then reduce the heat to medium-low and simmer for about 45 minutes.
Add the tuna, swordfish, and cod and cook for 10 minutes until just cooked through.
Serve with a sprinkle of parsley, a touch of olive oil, and with toasted bread.
COLD VEGETABLE SOUP
with mint
ZUPPA FREDDA DI VERDURA E ODORE MENTA
SERVES 4–6
D: This is a vegetable-stock-and-dairy-based version of a chilled greens soup, which takes advantage of mint for a unique herb-y freshness to go with the butter lettuce and arugula. Gabriele developed this as a lunch soup that would be satisfyingly smooth but not warm. On a summer day when you want something cooling, it’s a deliciously light, flavorful treat.
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 shallot, chopped
1 head butter lettuce, separated into leaves
3 handfuls baby arugula
4 cups vegetable stock, homemade
Leaves from 3 sprigs fresh mint
¼ cup heavy cream
Kosher salt and freshly ground black pepper
Juice of ½ lemon (optional)
Toasted bread rubbed with garlic, for serving
In a large saucepan, heat the butter and olive oil over medium-high heat until hot. Add the shallot and cook for 4 minutes, until soft. Add
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