Authentic home cooking from Italy, with US measurements. 
Country-Style Soup
A soup full of flavor, perfect on its own or served with toasted bread, and it also goes well with pasta. This dish reminds me of a friend, a mother, a grandmother who lived on a farm near Bari (Acquaviva delle Fonti). My children called her Nonna Maria. One evening, she made this dish with vegetables she picked from her garden. Words can't describe how delicious it was. Today, I remember her by making this soup and saying thank you, endlessly, in her honor.
Country-Style Soup
A soup full of flavor, perfect on its own or served with toasted bread, and it also goes well with pasta. This dish reminds me of a friend, a mother, a grandmother who lived on a farm near Bari (Acquaviva delle Fonti). My children called her Nonna Maria. One evening, she made this dish with vegetables she picked from her garden. Words can't describe how delicious it was. Today, I remember her by making this soup and saying thank you, endlessly, in her honor.
Open in Cookpad AppSteps
- 1
Prepare all the ingredients by washing and chopping them ahead of time. In a Dutch oven or heavy pot, heat some olive oil, then add the celery and carrots.
- 2
Add the onions and sauté for 5 minutes. Add a little water to soften them, cover, and cook for 5 minutes. Add the wheat berries.
- 3
Add the washed lacinato kale (remove the tough center stem and chop), cherry tomatoes, and butternut squash. Stir to combine.
- 4
Add 1 tablespoon vegetable bouillon granules and the drained chickpeas. Stir well.
- 5
Cook over medium-high heat for 20 minutes, then lower the heat to low and cook for another 20 minutes. Add the potatoes and cook for 10-15 minutes more.
- 6
Serve hot in bowls with toasted bread croutons.
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