Minestra spersa

Minestra spersa is a traditional soup originating from Basilicata. The soup is usually made with a combination of escarole, potatoes, onions, pork, guanciale, pork rinds, garlic, olive oil, and wild herbs such as fennel, rocket, and chicory. The escarole, potatoes, onions, and herbs are simmered in salted water, while the pork, guanciale, and pork rinds are cooked in another pot. Both are mixed together and cooked until the meat becomes tender. Garlic is sautéed in olive oil over low heat, and it's then stirred into the soup before serving.