The strigoli soup, based on a very common herb in Italy and with a pea flavor, is prepared by stewing the strigoli, then mincing them and adding them to the potatoes and bacon, finally add the broth and complete the cooking, it will be served this soup in plates with slices of bread and grated Parmesan.

Ingredients for 4 people

1 kg Strigoli Vegetables from Romagna SIPO
100 g Bacon
3 Potatoes
1,5 L Meat broth
70 g Parmigiano Reggiano
6 slices Bread
3 tablespoons Extra virgin olive oil
Salt to taste. Pepper as needed.


Clean the strigoli by removing the hardest stalks, wash and drain them well and chop them. Peel the potatoes, wash them and cut them into cubes; also cut the pancetta into cubes and fry it with oil in a large pan Add the strigoli and let them simmer, covered, until wilted, add the potatoes then the boiling broth and cook for about 30 minutes. Salt and pepper. Distribute the bread in the bowls, cover it with the Parmesan cheese, pour the soup and let it rest for 5 minutes before serving.