Light minestra maritata with greens and chicken

Ingredients

For 1 serving

• Skinless chicken thighs120 g
• Italian sausage40 g
• Escarole120 g
• Chicory greens100 g
• Savoy cabbage80 g
• Beef broth600 ml
• Pecorino10 g
• Whole wheat bread1 slice
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery,

In season: November – March

Method

1. Bring the beef stock to the boil in a pan, add the chicken thighs and the whole sausage and cook for 30 minutes over low heat, skimming if needed, until the chicken comes away easily.
2. Meanwhile bring another pan of salted water to the boil. Wash the escarole, chicory and savoy cabbage well, discarding damaged leaves and tough ribs.
3. Blanch the greens separately, one kind at a time, for 4 minutes each, until tender: this keeps the chicory's bitterness from passing to the others. Drain, squeeze and chop them roughly.
4. Take the meat out of the stock: shred the chicken with two forks and slice the sausage into rounds. Return them to the stock with the greens and cook for 15 minutes over low heat, until the flavours have come together; adjust the salt.
5. Toast the wholemeal bread and serve the soup with grated pecorino, a grind of black pepper and the bread.