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bordatino
kale, bean, and corn flour soup
Classic peasant soup from Livorno, made with Tuscan cavolo nero, beans, onions, carrots, tomatoes and corn flour (farina gialla). The name comes for the fact that it was served on boats (the other name is zuppa di bordo) and originally had fish added to the mix.
Text © Dana Facaros & Michael Pauls
Image by my monsieur cucina