The vegetables are boiled and seasoned, during their preparation, with chicory, wild fennel, potatoes and beans, which all have to be “Spartan”, meaning that they are not grown in hot houses and can’t be from the garden.
The final touch to the soup is added by the soffrito (sautéed onions and herbs), used as a garnish together with crostini (crispy warm slices of bread) with lard, oil, pork fat, garlic and cherry brandy.