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Here’s the Recipe from The Soup Book
150 g stewing Beef – diced
1 boneless Belly Pork Slice – rinded and diced
1 Chicken Portion (I used legs and thighs in the video)
1 large onion – chopped (I used medium size white and red onions)
1 litre of Beef Stock (I used 3 beef/chicken cubes and 1.5 litre of water)
1 sprig of Fresh Rosemary
1 Bay Leaf (I used 4 small Bay leaves)
Salt and Freshly ground Black Pepper
1/4 head of Spring Greens or 4-6 Cavolo Nero Leaves – shredded
1 head of green or red Chicory
60 g soup Pasta Shapes
Freshly grated Parmesan Cheese
Crusty Bread to serve ( I used Sourdough bread with melted cheese on top for the video)
Music by Keys of Moon – Sunset Landscape
Dining and Cooking