At first glance, it might resemble sorrel soup, but it has a much milder taste. Ingredients: Instructions: Read also: Italian-inspired tomato soup brings taste of Tuscany home Serve the finished ...

A traditional pot of Italian greatness, this is a stew of pasta and beans (fazool is the Neapolitan word for beans) with a magic ingredient ... baby red vein sorrel and a little extra virgin ...

Because of its bitter flavour, sorrel is often combined with other ingredients. It can be eaten raw in salads or cooked in soups, purées and stuffings and goes particularly well with fish and egg ...

She adds a few cubes in the last stage of cooking soup so it stays bright green. Salads: "Sorrel has a bright and tart flavor—without being overly sour, like a lemon," Nielsen adds. "That is ...