INGREDIENTS

INSTRUCTIONS

1. Heat the oil in a saucepan, add the onion and fry over a low heat for
abot 5 minutes or until soft but not brown.
2. Add the ricotta, increase the heat and cook, stirring and mashing the
ricotta with a wooden spoon.
3. When it starts to brown and stick to the bottom of the pan, add the
spinach or chard, tomatoes, parsley and enough water to cover.
4. Season with salt and bring to the boil, then reduce the heat and simmer
for 15 minutes.
5. Put a slice of toast in the bottom of four individual serving bowls and
ladle over the soup.
6. Top with the grated cheese and freshly ground black pepper.
Converted by MC_Buster.
NOTES : This is a shepherds'' soup from the Maremma, originally made with
the wild herbs and grasses that could be found on the steep inhospitable
hillsides where only sheep or goats could graze, but making full use of the
by-product of cheese-making, fresh ricotta. Don''t worry if the soup has a
curdled appearance, this is quite normal and won''t affect the taste.
Converted by MM_Buster v2.0l.

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