The Test Kitchen

For the Beef & barley soup we used the tiny inner leaves of the cavolo nero for garnishing. You can make the soup a couple of days in advance up to the end of step 2. Refrigerate until cold, then discard any solidified fat from the surface. You can substitute spinach or silverbeet for the cavolo nero if you like. If making the Speedy country-style chicken soup ahead, the risoni will keep absorbing the liquid. Add a little more stock or water to thin down to your desired consistency.