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Try this recipe from Nate Appleman's "A16 Food and Wine" for a hearty meal.

Source: The Martha Stewart Show, February Winter 2009
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  • carleybar
    9 FEB, 2009
    Can you leave out the pancetta and prosciutto? Are there non-pork substitutes?
    Reply
    • ishaolinma4928149
      21 SEP, 2018
      Sure, you can use all beef bologna : ) or thinly sliced or ground lamb or beef. It won't be the same though. I use English pork back and the small amount of fat on it just melts away. Too bad you can't or choose not to eat pork. We only eat pork, lamb, chicken or fish unless we are having steaks. LOL
  • otabenga
    2 APR, 2009
    this soup is fantastic! I made it over a couple of nights starting with the two brodos and then finishing it on the second night. I used tuscan kale, green cabbage and baby bok choy! I didn't make nearly the amount of recommended brodo just a couple cups or so, which was fine. So hearty and healthy and flavorfully delicious! Can't wait to make it again!
    Reply
  • heleninparis
    9 FEB, 2009
    Hi mart923 -The recipe
    Reply
  • heleninparis
    9 FEB, 2009
    Hi mart923 -The recipe
    Reply
  • mart923
    9 FEB, 2009
    Ok - now I see it as a separate recipe - thanks!
    Reply

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