Croutons

large artichoke • fresh green onion

eggs • red onion (or yellow onion) • brown sugar • balsamic vinegar • Extra virgin olive oil, • Salt and pepper, • Fresh thyme or fresh oregano or oregano, • Rustic bread for the croutons, • Shaved Parmesan or Pecorino cheese,

purple savoy cabbage, trimmed (500 grams, weight after discarding outer leaves) • sheep’s milk ricotta (you can also use goat ricotta) • medium red onion • hot vegetable broth (300 ml) • Extra virgin olive oil, • Salt and black pepper, • kamut sandwich bread • Pine nuts, • Chopped hazelnuts, • Raw purple cabbage strips, • Extra virgin olive oil,

Endive, to taste • Sugarloaf chicory, to taste • Carrots, julienned, to taste • Purslane, to taste • mixed cherry tomatoes • roasted chicken thigh • roasted chicken breast • Balsamic glaze, • Salt • Extra virgin olive oil, • Mayonnaise, • Ketchup, •

cucumber • ripe tomatoes • large red onion (I used fresh Tropea onions) • Extra-virgin olive oil • White wine vinegar • Salt • Fresh basil • stale bread (or rustic-style bread croutons)

peeled pumpkin (about 800 grams; I prefer kabocha or similar varieties) • celery stalks • yellow onion • vegetable bouillon cube • Day-old bread • Salt • Extra virgin olive oil

chicken breast strips (about 300-350 grams) • fresh oyster mushrooms (about 300 grams) • breadcrumbs or crushed croutons (about 20 grams) • fresh rosemary • extra virgin olive oil • Salt, to taste • Black pepper, to taste

flat green beans or snow peas (about 500 grams) • potatoes • tomatoes • garlic • Extra virgin olive oil, • Salt, • (OPTIONAL: a few croutons to serve with the soup)