This “Brodoberto” soup recipe is inspired by Helen Rosner’s viral anomaly that is “Roberto Soup.” We love it and we think using Brodo turns it up a notch. Hopefully our version’s name offers Helen a chuckle and the recipe itself would get her approval.
Chef Marco’s philosophy with writing recipes is to give the home cook the backbone along with the general process. It is up to the home cook to tailor the recipe to their own preferences guided by their own favorite flavors as well as what they have on hand. If you’ve used the original recipe, you may notice that our instructions are condensed, as Marco would like to challenge you to learn how to cook – rather than just to follow recipes (for the record, both have their place).
A little note in regards to the beans in our version of the recipe – we at Brodo urge you to incorporate a pot of beans into your weekly meal prep routine. You will find endless opportunities to use them.
Without further ado, we present you with “Brodoberto” Soup!
- 3 Tbs. Olive oil
- 1 Medium onion, roughly chopped
- ½ cup Celery, roughly chopped
- ½ cup Carrot roughly chopped
- 4 cloves Garlic, thinly sliced
- 1 Tbs. Picked thyme leaves
- 1 lb. Whatever ground meat or plant-based meat that you have on hand
- 3 Tbs. Tomato paste
- 15 oz. Can of beans (or, preferably, 1 cup cooked dried beans) of any variety
- 6 cups Brodo, any flavor (we prefer Hearth)
- 1 bunch Tuscan kale (aka dino, black cabbage) or any other green
- Salt and black pepper to taste (fresh black pepper is always and infinitely better)
- ½ cup Grated hard, salty cheese, like Parmesan or pecorino, ¼ cup at the end, ¼ cup as garnish
Marco’s (Simplified) Instructions:
- Place your soup pot on a burner using medium heat, then add 2 Tbs. olive oil, add the meat and brown it, and take the meat out. Now you have a pot with delicious browned bits on the bottom.
- Add about 1 Tbs. more oil, then add onion, carrot, celery, garlic, and thyme.
- Give it a pinch of salt.
- Stir and cook on medium heat with the lid on for 5-10 minutes.
- Add the tomato paste and stir to coat your vegetables.
- Cook with the lid on for another 5 minutes.
- Add the chopped kale and cook for another 5 minutes.
- Add the beans along with the browned meat. Stir, coat, and cook for a minute or two.
- Add Brodo.
- Turn the heat to a low simmer and let it all cook for 30 minutes.
- After turning the burner off, add half of the cheese to the soup pot and stir.
- Ladle your soup into bowls, then garnish with olive oil, the rest of the grated cheese, and cracked black pepper.
**This soup tastes even better when reheated! If you don’t have a dinner companion, save the second serving for lunch the next day.
Tried this Brodoberto soup recipe or others from our blog? Tag us on Instagram @brodo!