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X Italian Soups
Zuppa di Cicoria (Vegetarian dandelion soup with potatoes, fava beans, carrots and onions)
Originated from: Campania, Italy
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1970s

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6 cups vegetable broth
3 cups cicoria, baby dandelion greens, chopped*
about 1/4 cup vegetable oil
1 1/2 cups fava beans (or green broad beans), canned
2 medium-sized onions, chopped
1 cup medium-sized potatoes (about 2 potatoes), diced
1/2 cup carrots (about 2 carrots), sliced
1 cup fresh tomatoes, diced
1 teaspoon salt
1/2 teaspoon pepper

*Curly endive or chicory can be substituted for dandelion greens


Wash the "baby" cicoria very well. Chop.

Cook the cicoria in boiling water for about 10 minutes and then drain. Put aside.

In a separate pan, fry the onion till golden.

Add the potatoes, carrots and cook for about two minutes.

Add the fresh tomatoes and cook for another 2 minutes.

Add the pre-cooked cicoria (dandelion greens) and cook for another 5 minutes. Season with salt and pepper.

Add the vegetable broth and cook until potatoes are tender -- about 10 minutes.

Serve warm.


Photo: Mary Melfi.

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