Steamed Vegetable Soup
- 1 lb white cabbage
- 1 lb swiss chards
- ⅝ lb endive
- onion
- tomato sauce
- meat extract
- 1 ¾ oz butter
- 1 oz grated Parmigiano Reggiano cheese
- salt
- bread
Thoroughly clean the cabbage leaves, Swiss chard, endive and chicory, washing them several times, changing the water. Drain them, chop them coarsely, and put into a pan without water. Add the onion, finely chopped, and half a tin of tomato conserve. Season with salt, close hermetically, and leave to simmer. After about 15 minutes, the vegetables will have softened in their own steam. Open the pan, stir, and pour into it seven ladlefuls of hot water, in which you have dissolved a spoonful of soluble meat stock. Close the pan hermetically once again and simmer for more than one hour. When the vegetables are cooked, dress with butter and Parmesan, then serve in individual plates, in the bottom of which you have placed some slices of toasted bread.
