Zuppa di broccoli calabresi su pane tostato

Calabrese broccoli soup on toasts   Our original home cooking

Calabrese broccoli soup on toasts
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Stewed broccoli soup on toasts

Ingredients / Serves 4

  • 1 kg (2.2 lb) Calabrese broccoli
  • 80 g (3oz) dried tomatoes
  • 150 g (5 1/2oz) leek
  • 2 tablespoons capers in vinegar
  • 1 tablespoon tomato paste
  • 400 g (14oz) bread cut into slices
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Time:
    preparation: 10 minutes
    cooking: 15 minutes
  • Difficulty:
    easy recipe
  • How many calories in a serving?
    Calories: XX (kcal) - XX (kJ)
    Protein: XX (g)
    Total fat: XX (g)
    Total carbohydrate: XX (g)
    Sugars: XX (g)

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Wash dried tomatoes under cold running water to remove the excess of salt and then cut into pieces.
Clean, wash and chop leek.
Clean, wash and cut into flowerets Calabrese broccoli. Put them in a pan together with dried tomatoes, tomato paste, leek, capers. Add a couple of ladles of cold water and cook on medium heat for about 15 minutes, stirring occasionally, and leaving some cooking juice. Switch off the gas, add the olive oil and season to taste with salt.
Grill the bread, put the slices on the dishes and spoon the soup on them with some cooking juice.
Serve immediately.


  • - It's a tasty and easy-to-do soup for starting a good meal.
  • - There is another soup recipe with Calabrese broccoli. Boil broccoli until soften, grill bread, remove broccoli with a skimming ladle and put on bread slices. Dress with lemon juice, salt, pepper and olive oil. The dish is ready!

What's the right wine for " Calabrese broccoli soup on toasts "?

Our suggestion is: Collio Pinot Grigio (white wine from Friuli - Italy)