Nettle soup is a traditional dish of Italian cuisine, particularly widespread in the central-northern regions. Nettles, rich in vitamins and mineral salts, give this soup a unique and characteristic taste. The preparation is simple but requires some care in collecting and cleaning the nettles. This soup is ideal to enjoy during spring when the nettles are fresh and tender.
With your hands protected by a pair of gloves, remove all the leaves and filaments from the nettles that adhere to the stems
Wash them, drain them well, and chop them roughly
In a pot, heat three tablespoons of oil and sauté the pancetta and finely chopped garlic
When they take on color, add the peeled tomatoes, deprived of seeds and chopped into pieces
Cook for about ten minutes, add salt, add the nettles, mix carefully, and let them flavor
Pour in the hot broth
When it comes to a boil, add the rice and complete the cooking
Serve the hot soup immediately
Bowl
Pan
Knife
Ladle
Italy
| Energy (kcal) | 23.74 |
| Carbohydrates (g) | 1.78 |
| of which Sugars (g) | 0.33 |
| Fat (g) | 1.52 |
| of which Saturates (g) | 0.5 |
| Protein (g) | 0.82 |
| Fiber (g) | 0.1 |
| Sale (g) | 0.13 |
