Rita (Lia) Di Salvo, Sersale, Catanzaro
This is one of those true peasant soups made with anything available at the time, usually from personal gardens.
(Yield: 4 servings)
2 tablespoons extra-virgin olive oil
2 medium onions (diced)
1 pound potatoes (diced)
8 cups of water
salt and freshly ground pepper
1 pound Swiss chard or spinach
(chopped roughly)
Pecorino or Grana Padano (optional)
1. Warm oil in medium saucepan over medium heat.
2.Add onions and cook until translucent. Add diced potatoes and cook for approx. 5 minutes.
3.Add water, salt and pepper (to taste). Allow to boil, then reduce to simmer.
4.Cook until potatoes are tender. Add chard/spinach and cook for another 5 to 6 minutes.
5.Re-season to taste.
Serve hot in individual bowls, sprinkled with Pecorino or Grana Padano cheese.
To add a little more flavour, you could substitute chicken broth
in place of the water.