Savory Cress Soup
  • Diced onions
  • Minced garlic
  • Olive oil
  • 4 cups chicken or vegetable broth
  • Two diced potatoes
  • 8 ounces white or red beans (prepared)
  • Orzo pasta
  • Coarsely chopped cress
  • Salt and pepper to taste
  • Fresh garlic croutons
  • Freshly grated pecorrino-romano cheese

    In a large, heavy soup pot, saute diced onions and minced garlic in a couple tablespoons of olive oil until tender. Add four cups chicken or vegetable broth, diced potatoes, white or red beans, a good sprinkling of Orzo pasta and abundant handfuls of coarsely chopped cress. Let soup simmer until potatoes are tender and Orzo has cooked until plump. Season to taste with salt and pepper. Serve piping hot with freshly grated pecorrino-romano cheese and fresh garlic croutons.


  • Recipe Seeds: Cress

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