Minestrone and other Vegetable Soups
There are two major categories of Italian hearty soups, or zuppe: those based on green vegetables -- minestroni, in short, and those based on legumes. Here we have the former.
Art's Minestrone, or: A Diabetic's Breakfast
I mentioned in a newsletter that an old family friend has been diagonesed with diabetes, and that this is a both a shock and a wakeup-call. Art Singer, who was diagnosed as pre-diabetic, kindly replied with the minestrone that he now enjoys every morning for breakfast, and follows with a long walk. One could also enjoy his legume-rich minestone at other times.
I mentioned in a newsletter that an old family friend has been diagonesed with diabetes, and that this is a both a shock and a wakeup-call. Art Singer, who was diagnosed as pre-diabetic, kindly replied with the minestrone that he now enjoys every morning for breakfast, and follows with a long walk. One could also enjoy his legume-rich minestone at other times.
Roberto Giannini's Ribollita
Roberto Giannini writes,[br] I wanted to send you a recipe for Ribollita followed by generations of my Tuscan ancestors. Even though since the birth of my Father we hail from Bologna, my family is Tuscan, from Massa Marittima in the Province of Grosseto more recently, and Terranova Bracciolini in the Province of Arezzo going further back. This recipe is more than 200 years old, written by my ancestor Teresa Stiatti at the end of the 1700s.
Roberto Giannini writes,[br] I wanted to send you a recipe for Ribollita followed by generations of my Tuscan ancestors. Even though since the birth of my Father we hail from Bologna, my family is Tuscan, from Massa Marittima in the Province of Grosseto more recently, and Terranova Bracciolini in the Province of Arezzo going further back. This recipe is more than 200 years old, written by my ancestor Teresa Stiatti at the end of the 1700s.
Enrico Banducci's Minestrone
Enrico Banducci, the late, great leader of the San Francisco club scene whose Hungry I introduced many performers to West Coast audiences, including Bill Cosby, Tom Lehrer, and Barbara Streisand, was also an excellent cook, and I am much indebted to his friend Ernie Beyl for sending me his Minestrone Recipe. "Enrico's grandmother learned how to prepare this minestrone in Genoa," Ernie says.
Enrico Banducci, the late, great leader of the San Francisco club scene whose Hungry I introduced many performers to West Coast audiences, including Bill Cosby, Tom Lehrer, and Barbara Streisand, was also an excellent cook, and I am much indebted to his friend Ernie Beyl for sending me his Minestrone Recipe. "Enrico's grandmother learned how to prepare this minestrone in Genoa," Ernie says.
The Enoteca Trimani's Gazpacho
A tasty gazpacho recipe from the Enoteca Trimani in Rome
A tasty gazpacho recipe from the Enoteca Trimani in Rome
Cipollata: A (Sort of) Frugal Onion Soup
I recently came across a collection of traditional Tuscan recipes, which set me thinking. This particular recipe is introduced as a "poor cousin" of onion soup, and it may have been in its original form out on a farm, but as some point it gained a third of a pound (150 g) of Parmigiano, which would have been more than many farmers could afford 50 years ago. We're better off now, and this will be good.
I recently came across a collection of traditional Tuscan recipes, which set me thinking. This particular recipe is introduced as a "poor cousin" of onion soup, and it may have been in its original form out on a farm, but as some point it gained a third of a pound (150 g) of Parmigiano, which would have been more than many farmers could afford 50 years ago. We're better off now, and this will be good.
Black Kale Soup - Zuppa di Cavolo Nero
This is an extremely simple winter soup that will bring warmth and happiness overtones the kitchen. My Italian source simply listed ingredients, so I have given amounts; feel free to adjust them to suit your taste.
This is an extremely simple winter soup that will bring warmth and happiness overtones the kitchen. My Italian source simply listed ingredients, so I have given amounts; feel free to adjust them to suit your taste.
Many Minestroni
If one were to have to pick a universal Italian soup it would likely be minestrone, Italy's hearty vegetable soup. There's nothing else quite so universal, and also nothing that has been quite so extensively adapted to regional tastes. It's also a dish that can be in large part prepared ahead, which makes it ideal for a family meal, when everybody gets home from work, or if you are having company but don't need to wow them with the presentation.
If one were to have to pick a universal Italian soup it would likely be minestrone, Italy's hearty vegetable soup. There's nothing else quite so universal, and also nothing that has been quite so extensively adapted to regional tastes. It's also a dish that can be in large part prepared ahead, which makes it ideal for a family meal, when everybody gets home from work, or if you are having company but don't need to wow them with the presentation.
Salamureci
This is from Trapani, in Sicily, and is an unusual, at least by continental Italian standards: A chilled tomato soup (for want of a better term); it's peasant food of the finest sort, a dish that beautifully combines rusticity and frugality, and will be delightfully refreshing on a hot day.
This is from Trapani, in Sicily, and is an unusual, at least by continental Italian standards: A chilled tomato soup (for want of a better term); it's peasant food of the finest sort, a dish that beautifully combines rusticity and frugality, and will be delightfully refreshing on a hot day.
Chilled Mint Soup, or Zuppa Fredda alla Menta
Chilled Mint Soup, or Zuppa Fredda alla Menta: Perfect when it is really hot, and refreshing at any time.
Chilled Mint Soup, or Zuppa Fredda alla Menta: Perfect when it is really hot, and refreshing at any time.
Rice Minestrone with Pesto Sauce, or Minestrone di Riso al Pesto
Rice Minestrone with Pesto Sauce, or Minestrone di Riso al Pesto: Rice Minestrone is just what it sounds like: Minestrone with rice to give it body, and, here, pesto to add grace.
Rice Minestrone with Pesto Sauce, or Minestrone di Riso al Pesto: Rice Minestrone is just what it sounds like: Minestrone with rice to give it body, and, here, pesto to add grace.
Dalmatian Lenten Cabbage Soup -- Broeta de Verza de Magro
his meatless soup was the traditional beginning of Vigil meals, especially Christmas Eve, when the chill of the Bora (a strong wind from the east) gives cabbage added bite, among the Italians who lived in Dalmatia prior to Tito's ethnic cleansing of the region during the Second World War. It calls for fish broth, which the cook would have had on hand because boiled fish is one of the standard second courses of a Vigil meal.
his meatless soup was the traditional beginning of Vigil meals, especially Christmas Eve, when the chill of the Bora (a strong wind from the east) gives cabbage added bite, among the Italians who lived in Dalmatia prior to Tito's ethnic cleansing of the region during the Second World War. It calls for fish broth, which the cook would have had on hand because boiled fish is one of the standard second courses of a Vigil meal.
Tuscan Minestrone, With Beans -- Minestrone alla Toscana, con Fagioli
Tuscan Minestrone, With Beans, or Minestrone alla Toscana, con Fagioli: Tuscans are known for their love of beans, so it's fitting that they go into this soup, which builds on a basic minestrone.
Tuscan Minestrone, With Beans, or Minestrone alla Toscana, con Fagioli: Tuscans are known for their love of beans, so it's fitting that they go into this soup, which builds on a basic minestrone.
Ligurian Minestrone -- Minestrone alla Ligure
Ligurian Minestrone, or Minestrone alla Ligure: Ligurians are known for basil, and it works quite nicely in this soup, which builds on a basic minestrone that you can make the day before, if need be.
Ligurian Minestrone, or Minestrone alla Ligure: Ligurians are known for basil, and it works quite nicely in this soup, which builds on a basic minestrone that you can make the day before, if need be.
Friulian Minestrone with Barley -- Minestrone alla Friulana con Orzo
Friulian Minestrone with Barley, or Minestrone alla Friulana con Orzo: Barley is very common in Friuli, and contributes nicely to this decidedly wintry soup, which will warm your heart and your kitchen. It builds on a basic minestrone that you can make the day before, if need be.
Friulian Minestrone with Barley, or Minestrone alla Friulana con Orzo: Barley is very common in Friuli, and contributes nicely to this decidedly wintry soup, which will warm your heart and your kitchen. It builds on a basic minestrone that you can make the day before, if need be.
Chilled Minestrone with Tomato -- Minestrone Freddo con Pomodoro
Chilled Minestrone with Tomato, or Minestrone Freddo con Pomodoro: This decidedly modern interpretation of minestrone brings gazpacho to mind, and will be quite refreshing on a warm day. It builds on a basic minestrone that you can make the day before, if need be, adding two large peeled, diced potatoes to the pot as it simmers.
Chilled Minestrone with Tomato, or Minestrone Freddo con Pomodoro: This decidedly modern interpretation of minestrone brings gazpacho to mind, and will be quite refreshing on a warm day. It builds on a basic minestrone that you can make the day before, if need be, adding two large peeled, diced potatoes to the pot as it simmers.
Lombard Minestrone with Squash -- Minestrone Alla Lombarda
Lombard Minestrone with Squash, or Minestrone Alla Lombarda: Minestrone Alla Lombarda, with Squash -- Squash and pasta add substance to this soup, which is nicely seasoned with grated Parmigiano. It builds on a basic minestrone that you can make the day before, if need be.
Lombard Minestrone with Squash, or Minestrone Alla Lombarda: Minestrone Alla Lombarda, with Squash -- Squash and pasta add substance to this soup, which is nicely seasoned with grated Parmigiano. It builds on a basic minestrone that you can make the day before, if need be.
An Abruzzese Fava Bean Soup with Peas and Artichokes -- Zuppa Abruzzese di Fave con Piselli e Carciofi
An Abruzzese Fava Bean Soup with Peas and Artichokes, or Zuppa Abruzzese di Fave con Piselli e Carciofi: This is classic peasant cuisine, of a well-off peasant who didn't have to give all to the landlord and could therefore afford to eat, but peasant nonetheless, as is shown by the preponderance of vegetables in the ingredient list.
An Abruzzese Fava Bean Soup with Peas and Artichokes, or Zuppa Abruzzese di Fave con Piselli e Carciofi: This is classic peasant cuisine, of a well-off peasant who didn't have to give all to the landlord and could therefore afford to eat, but peasant nonetheless, as is shown by the preponderance of vegetables in the ingredient list.
Barely and Nettles Soup -- Sòpe di Uàrdi e Urtìes
Barely and Nettles Soup, or Sòpe di Uàrdi e Urtìes: Nettles, as you will know if you have ever put your hand upon one, are urticants, in other words they cause a painful stinging sensation when touched -- their attempt to avoid being eaten by grazing animals. However, if you wear gloves to avoid the stinging and blanch the nettles when you get home, they're very tender and are delicately flavored.
Barely and Nettles Soup, or Sòpe di Uàrdi e Urtìes: Nettles, as you will know if you have ever put your hand upon one, are urticants, in other words they cause a painful stinging sensation when touched -- their attempt to avoid being eaten by grazing animals. However, if you wear gloves to avoid the stinging and blanch the nettles when you get home, they're very tender and are delicately flavored.
Barely Minestrone -- Minestrone d'Orzo
Barely Minestrone, or Minestrone d'Orzo: This is a very simple, frugal soup from Friuli Venezia Giulia; day in and day out in poorer homes it would have been made merely with milk and water, while the addition of the lard would have been limited to more special occasions.
Barely Minestrone, or Minestrone d'Orzo: This is a very simple, frugal soup from Friuli Venezia Giulia; day in and day out in poorer homes it would have been made merely with milk and water, while the addition of the lard would have been limited to more special occasions.
Milanese Minestrone -- Minestrone alla Milanese
Milanese Minestrone, or Minestrone alla Milanese: "We know," writes Adriano De Carlo, from whose 's Cazzoeùla, busècca, òss bùs... e altre 97 ricette lombarde this recipe is drawn, "that nowadays people buy frozen minestrone and that it’s actually not bad. Modern cooking is based on the assumption that people have considerably less time to dedicate to the burner; one has many other things to do and time flies...
Milanese Minestrone, or Minestrone alla Milanese: "We know," writes Adriano De Carlo, from whose 's Cazzoeùla, busècca, òss bùs... e altre 97 ricette lombarde this recipe is drawn, "that nowadays people buy frozen minestrone and that it’s actually not bad. Modern cooking is based on the assumption that people have considerably less time to dedicate to the burner; one has many other things to do and time flies...
Yellow Squash Soup, or Zuppa Di Zucca Gialla
Yellow Squash Soup, or Zuppa Di Zucca Gialla: This recipe is drawn from The Art of Eating Well, my translation of Pellegrino Artusi's La Scienza in Cucina e L'Arte di Mangiar Bene, the first truly successful Italian cookbook.
Yellow Squash Soup, or Zuppa Di Zucca Gialla: This recipe is drawn from The Art of Eating Well, my translation of Pellegrino Artusi's La Scienza in Cucina e L'Arte di Mangiar Bene, the first truly successful Italian cookbook.
Onion Soup -- Zuppa di Cipolle
Onion Soup, or Zuppa di Cipolle: A distinctly non-French variation on onion soup, from Calabria.
Onion Soup, or Zuppa di Cipolle: A distinctly non-French variation on onion soup, from Calabria.
Pureed Chestnut Soup -- Zuppa di Purea di Marroni
Pureed Chestnut Soup, or Zuppa di Purea di Marroni: Fall is chestnut season, and what better way to keep the chill at bay than make them into a satisfying soup?
Pureed Chestnut Soup, or Zuppa di Purea di Marroni: Fall is chestnut season, and what better way to keep the chill at bay than make them into a satisfying soup?
Walnut Soup -- Minestra di Noci
Walnut Soup, or Minestra di Noci: An unusual Piemontese recipe that will be nice in the winter months.
Walnut Soup, or Minestra di Noci: An unusual Piemontese recipe that will be nice in the winter months.
Chestnut Soup From The Abruzzo
Chestnut Soup From The Abruzzo: Tom recently wrote to ask for a chestnut and chickpea soup from L'Acquila, in the Abruzzo. I haven't come across it, but I have found recipes for both chestnut and chickpea soup in a book dedicated to la Cucina Abruzzese. To make chestnut soup for six you'll need:
Chestnut Soup From The Abruzzo: Tom recently wrote to ask for a chestnut and chickpea soup from L'Acquila, in the Abruzzo. I haven't come across it, but I have found recipes for both chestnut and chickpea soup in a book dedicated to la Cucina Abruzzese. To make chestnut soup for six you'll need:
Kale Soup over Garlic Toasted Bread -- Zuppa di Cavolo Nero su Fette di Pane all'Aglio
Kale Soup over Garlic Toasted Bread, or Zuppa di Cavolo Nero su Fette di Pane all'Aglio: Tuscany is well known for bread soups, in particular the minestra di pane that's common in the center of the region during the winter months, and its cousin, ribollita, which one makes by reheating one's minestra di pane the next day. This soup is instead from Versilia, the coastal region north of the Arno, and involves considerably more garlic than one encounters inland.
Kale Soup over Garlic Toasted Bread, or Zuppa di Cavolo Nero su Fette di Pane all'Aglio: Tuscany is well known for bread soups, in particular the minestra di pane that's common in the center of the region during the winter months, and its cousin, ribollita, which one makes by reheating one's minestra di pane the next day. This soup is instead from Versilia, the coastal region north of the Arno, and involves considerably more garlic than one encounters inland.
Duck Cassoeula -- Cassoeula D'Anatra
Duck Cassoeula, or Cassoeula D'Anatra: Kathleen asked for a recipe for Cassoeula a while back. It's a classic Milanese winter dish that is, according to Antonio Piccinardi, common to areas once inhabited by Celts. There are many variations. This is from Brianza, an area that once was marshy, and rather than the usual pork, the recipe calls for duck.
Duck Cassoeula, or Cassoeula D'Anatra: Kathleen asked for a recipe for Cassoeula a while back. It's a classic Milanese winter dish that is, according to Antonio Piccinardi, common to areas once inhabited by Celts. There are many variations. This is from Brianza, an area that once was marshy, and rather than the usual pork, the recipe calls for duck.
Cassoeula
Cassoeula: Kathleen asked for a recipe for Cassoeula a while back. It's a classic Milanese winter dish, a thick, hearty pork, sausage, and cabbage soup that is, according to Antonio Piccinardi, common throughout the areas once inhabited by the Celts. In other words, one can find similar things in France and Spain. He says there's considerable variation from cook to cook...
Cassoeula: Kathleen asked for a recipe for Cassoeula a while back. It's a classic Milanese winter dish, a thick, hearty pork, sausage, and cabbage soup that is, according to Antonio Piccinardi, common throughout the areas once inhabited by the Celts. In other words, one can find similar things in France and Spain. He says there's considerable variation from cook to cook...
Assuntina's Acquacotta
Assuntina's Acquacotta: Acquacotta means "cooked water", and this is a hearty peasant soup that farmhands would eat while out in the fields in the Maremma, a wild section of Tuscany southwest of Siena that extends to the coast and down into Lazio as well. It's one of those recipes with a great many variations, and Assuntina, who runs Monti della Tolfa, a neat agriturismo on a beautiful estate south of Rome that offers all sorts of activities, kindly shared her recipe.
Assuntina's Acquacotta: Acquacotta means "cooked water", and this is a hearty peasant soup that farmhands would eat while out in the fields in the Maremma, a wild section of Tuscany southwest of Siena that extends to the coast and down into Lazio as well. It's one of those recipes with a great many variations, and Assuntina, who runs Monti della Tolfa, a neat agriturismo on a beautiful estate south of Rome that offers all sorts of activities, kindly shared her recipe.
Seupa Vapellenentse
Seupa Vapellenentse: This is one of the classic soups of the Valle D'Aosta, in part because the ingredients were readily available -- stale bread, Fontina cheese, and cabbage, which grows well in the cold of mountain valleys. Alas, this dish has suffered its popularity; many restaurants simply boil the cabbage, rather than sautéing it in cured lard or pancetta, and that makes for a soup that's watery and uninteresting.
Seupa Vapellenentse: This is one of the classic soups of the Valle D'Aosta, in part because the ingredients were readily available -- stale bread, Fontina cheese, and cabbage, which grows well in the cold of mountain valleys. Alas, this dish has suffered its popularity; many restaurants simply boil the cabbage, rather than sautéing it in cured lard or pancetta, and that makes for a soup that's watery and uninteresting.
Creamy Squash Soup with Fontina -- Crema di Zucca con Fontina
Creamy Squash Soup with Fontina, or Crema di Zucca con Fontina: This recipe was gathered in the Monte Bianco area by Luciana Faletto Landi, who says it was a traditional way to make use of stale rye bread. To serve 4:
Creamy Squash Soup with Fontina, or Crema di Zucca con Fontina: This recipe was gathered in the Monte Bianco area by Luciana Faletto Landi, who says it was a traditional way to make use of stale rye bread. To serve 4:
Giuseppe Verdi's Delicious Soup -- La Squisita Minestra di Giuseppe Verdi
Giuseppe Verdi's Delicious Soup, or La Squisita Minestra di Giuseppe Verdi: Those of you who have been subscribed to Cosa Bolle for a while will recall that La Cucina Italiana celebrated its 70th birthday last year by reprinting the first issue (in tabloid rather than magazine format). At the time I commented upon the articles. There are recipes too, but I didn't get to them. Here's a suggestion for day-to-day fare.
Giuseppe Verdi's Delicious Soup, or La Squisita Minestra di Giuseppe Verdi: Those of you who have been subscribed to Cosa Bolle for a while will recall that La Cucina Italiana celebrated its 70th birthday last year by reprinting the first issue (in tabloid rather than magazine format). At the time I commented upon the articles. There are recipes too, but I didn't get to them. Here's a suggestion for day-to-day fare.
Adriana's Minestrone di Verdure
Adriana's Minestrone di Verdure: This is a Veronese variation on a classic Italian theme, and is extraordinarily creamy, thanks to a healthy number of potatoes. Adriana says you can use short pasta such as ditalini in the dish, but that she prefers croutons instead, which provide a pleasant texture contrast.
Adriana's Minestrone di Verdure: This is a Veronese variation on a classic Italian theme, and is extraordinarily creamy, thanks to a healthy number of potatoes. Adriana says you can use short pasta such as ditalini in the dish, but that she prefers croutons instead, which provide a pleasant texture contrast.
Chickpea Minestrone -- Minestrone di Ceci
Chickpea Minestrone, or Minestrone di Ceci: Minestrone comes in all sorts of varieties. This one is Sardinian, and is made with chickpeas, though Alessandro Molina Pradelli says some prefer to use other kinds of legumes instead.
Chickpea Minestrone, or Minestrone di Ceci: Minestrone comes in all sorts of varieties. This one is Sardinian, and is made with chickpeas, though Alessandro Molina Pradelli says some prefer to use other kinds of legumes instead.
Fennel Soup -- Fenecchìjdde
Fennel Soup, or Fenecchìjdde: This is a very simple winter soup from Puglia; it's a traditional Christmas Eve soup but is quite nice throughout the winter.
Fennel Soup, or Fenecchìjdde: This is a very simple winter soup from Puglia; it's a traditional Christmas Eve soup but is quite nice throughout the winter.
Cardoon Soup -- Minestra di Cardi in Compagnia
Cardoon Soup -- Minestra di Cardi in Compagnia
Cardoon Soup -- Minestra di Cardi in Compagnia
Cooked Water with Greens -- Acquacotta di Verdure
Acquacotta di Verdure -- -- Cooked Water with Greens
Acquacotta di Verdure -- -- Cooked Water with Greens
Spinach Soup -- Zuppa di Spinaci
Spinach is popular in Italy, but spinach soups are not as common as one might expect. There are some, however, and this is nice.
Spinach is popular in Italy, but spinach soups are not as common as one might expect. There are some, however, and this is nice.
Minestrone di Zucca Gialla per 8 Persone -- Yellow Squash Minestrone to serve 8
Minestrone di Zucca Gialla per 8 Persone -- Yellow Squash Minestrone to serve 8: Zucca gialla is a green squash with bright yellowish orange pulp that tastes quite similar to butternut squash. In short, tasty and delicate. The recipe is from Brianza, in Lombardia.
Minestrone di Zucca Gialla per 8 Persone -- Yellow Squash Minestrone to serve 8: Zucca gialla is a green squash with bright yellowish orange pulp that tastes quite similar to butternut squash. In short, tasty and delicate. The recipe is from Brianza, in Lombardia.
Cheese Soup -- Zuppa di Formaggio
Also got a request for a "Zuppa Valdostana, which contains fontina cheese, cauliflower, etc. topped with nutmeg?" Haven't found anything exactly like this in any of my general Italian cookbooks. However, the Zuppa di Formaggio made in nearby Piemonte comes fairly close -- no veggies, but lots of cheese, and perfect for keeping winter at bay.
Also got a request for a "Zuppa Valdostana, which contains fontina cheese, cauliflower, etc. topped with nutmeg?" Haven't found anything exactly like this in any of my general Italian cookbooks. However, the Zuppa di Formaggio made in nearby Piemonte comes fairly close -- no veggies, but lots of cheese, and perfect for keeping winter at bay.
Sausage and Savoy Cabbage Soup -- Minestra di Verze
Another wintry recipe that will warm both body and kitchen.
Another wintry recipe that will warm both body and kitchen.
Neapolitan Easter Soup -- Minestra di Pasqua
The traditional beginning of the Neapolitan Easter meal, this is by today's standards somewhat heavy. Should you prefer, make broth and serve it with tagliolini (similar to tagliatelle but about an eighth of an inch across). If you intend to follow tradition, this recipe is after Cavalcanti, the great Neapolitan gastronome of the mid-1800s.
The traditional beginning of the Neapolitan Easter meal, this is by today's standards somewhat heavy. Should you prefer, make broth and serve it with tagliolini (similar to tagliatelle but about an eighth of an inch across). If you intend to follow tradition, this recipe is after Cavalcanti, the great Neapolitan gastronome of the mid-1800s.
Minestrone
Minestrone is one of the commonest dishes in Italy, and every region has its own variety. This recipe is based on the one given by Pellegrino Artusi, the late dean of Italian gastronomes, and is therefore Tosco-Romagnolo (he was born in Romagna and lived in Tuscany). His book is great reading, and in introducing the recipe he gives a sobering view of nineteenth century life, which we will come to below.:
Minestrone is one of the commonest dishes in Italy, and every region has its own variety. This recipe is based on the one given by Pellegrino Artusi, the late dean of Italian gastronomes, and is therefore Tosco-Romagnolo (he was born in Romagna and lived in Tuscany). His book is great reading, and in introducing the recipe he gives a sobering view of nineteenth century life, which we will come to below.:
Hearty Tomato Soup -- Zuppa di Pomodori
Italians aren't big on tomato soup, and to be honest I've never been served it in Italy. This doesn't mean there aren't recipes for it, however.
Italians aren't big on tomato soup, and to be honest I've never been served it in Italy. This doesn't mean there aren't recipes for it, however.
Tomato, Rice and Endive Soup -- Minestrone di Riso e Indivie al Pomodo
Italians aren't big on tomato soup, and to be honest I've never been served it in Italy. This doesn't mean there aren't recipes for it, however.
Italians aren't big on tomato soup, and to be honest I've never been served it in Italy. This doesn't mean there aren't recipes for it, however.
Cream of Rice and Tomato Soup -- Minesta di Crema di Riso al Pomodoro
Italians aren't big on tomato soup, and to be honest I've never been served it in Italy. This doesn't mean there aren't recipes for it, however.
Italians aren't big on tomato soup, and to be honest I've never been served it in Italy. This doesn't mean there aren't recipes for it, however.
Cream of Tomato Soup -- Minestra Crema di Pomodoro
Italians aren't big on tomato soup, and to be honest I've never been served it in Italy. This doesn't mean there aren't recipes for it, however.
Italians aren't big on tomato soup, and to be honest I've never been served it in Italy. This doesn't mean there aren't recipes for it, however.
Ligurian Minestrone -- Minestrone alla Ligure
In Liguria you'll encounter pesto sauce quite often -- not just over pasta, but in other dishes too, for example minestrone. And it works quite well!
In Liguria you'll encounter pesto sauce quite often -- not just over pasta, but in other dishes too, for example minestrone. And it works quite well!
Frugal Farro (Spelt) Soup: Minestra Povera di Farro
The soup of the poor who lived in the mountains along the Tosco-Emilian border. And very tasty too.
The soup of the poor who lived in the mountains along the Tosco-Emilian border. And very tasty too.
Bread Soup and Ribollita: Minestra di Pane e Ribollita
Two of the best uses imaginable for day-old bread, and one soup that makes winter worth getting excited over.
Two of the best uses imaginable for day-old bread, and one soup that makes winter worth getting excited over.
Bread Balls with Speck in Broth
Bread balls with speck for a clear soup had an intriguing smokey tang to them. A recipe from the Dolomites.
Bread balls with speck for a clear soup had an intriguing smokey tang to them. A recipe from the Dolomites.
Bread Balls with Liver in Broth
Bread balls with liver for a clear soup, simple fare from the Dolomites.
Bread balls with liver for a clear soup, simple fare from the Dolomites.
Cabbage Soup Canischio Style
A rich cabbage-and-sausage-and-beef zuppa from the Canavese area of Piemonte.
A rich cabbage-and-sausage-and-beef zuppa from the Canavese area of Piemonte.
Canavesana Soup: Zuppa alla Canavesana
A rich cabbage-and-turnip-and-bread zuppa from Piemonte.
A rich cabbage-and-turnip-and-bread zuppa from Piemonte.
Canavesana and Onion Soups
In Piemonte's Canavese region they make cheesy vegetable soups with a variety of vegetables, including cabbage, leeks, and -- of course -- onions.
In Piemonte's Canavese region they make cheesy vegetable soups with a variety of vegetables, including cabbage, leeks, and -- of course -- onions.
Chestnut Minestrone: Minestrone di Castagne
A hearty chestnut minestrone from the Abruzzo.
A hearty chestnut minestrone from the Abruzzo.
Chestnut Soup, For Lent and Not
A tasty chestnut soup to keep the winter cold at bay.
A tasty chestnut soup to keep the winter cold at bay.
Farro (Spelt) Soup: Zuppa di Farro
A rich, hearty whole-grain soup from the hills overlooking Lucca.
A rich, hearty whole-grain soup from the hills overlooking Lucca.
Fregula with Celery and Potatoes
A hearty, quasi-vegetarian soup.
A hearty, quasi-vegetarian soup.
Farro (Spelt) and Black Leaf Kale Soup: Farro e Cavolo Nero
The combination of Farro and Kale makes for a wonderful winter soup.
The combination of Farro and Kale makes for a wonderful winter soup.
Garlic Soup: Minestra d'Aglio
A garlicky bread soup to clear the sinuses.
A garlicky bread soup to clear the sinuses.
Good Thursday Soup: Ministruni D'U Jovi R'O Lardaluoru
A rich minestrone with lard that the people of Modica enjoy as they resolve their differences.
A rich minestrone with lard that the people of Modica enjoy as they resolve their differences.
Ham Bone and vegetable Soup: Zuppa Con L'Osso del Prosciutto
A hearty vegetable soup made with bread and a ham bone, from Montalcino.
A hearty vegetable soup made with bread and a ham bone, from Montalcino.
Lenten Day Onion Soup: Zuppa Magra di Cipolle
An Italian variation on a French classic.
An Italian variation on a French classic.
Meatless Bread Balls in Broth: Canederli di Magro Brodo
Delicately flavored bread balls for a clear soup, from the Dolomites.
Delicately flavored bread balls for a clear soup, from the Dolomites.
Milanese Tripe Soup: Busecca
Don't blanch until you've tried it; this rich beany soup is winter comfort food at its finest.
Don't blanch until you've tried it; this rich beany soup is winter comfort food at its finest.
Mint and Asparagus Soup: Minestra di Asparagi e Menta
The zesty flavors of spring.
The zesty flavors of spring.
Onion Soup: Supa de Scigol
Milano's onion soup is much like what they make in France, but perhaps richer.
Milano's onion soup is much like what they make in France, but perhaps richer.
Orc da Cern
A Ladin Carnival Soup made from grains, simple tasty fare to warm the heart.
A Ladin Carnival Soup made from grains, simple tasty fare to warm the heart.
Primavera Soup: Zuppa di Primavera
Bits of pasta, in a spring-like vegetable-and-potato soup.
Bits of pasta, in a spring-like vegetable-and-potato soup.
Red Radicchio Soup with Midolline
Midolline are pasta bits shaped like melon seeds, and a radichio-based soup to go with them.
Midolline are pasta bits shaped like melon seeds, and a radichio-based soup to go with them.
Ribollita
Stuart Borken's version of a Tuscan classic.
Stuart Borken's version of a Tuscan classic.
San Giuseppe Soup: Maccu di San 'Gnuseppi
A rich Sicilian legume soup for San Giuseppe, and also a traditional way of clearing out the pantry at the beginning of spring.
A rich Sicilian legume soup for San Giuseppe, and also a traditional way of clearing out the pantry at the beginning of spring.
Sicilian Chestnut Soups
A collection of three Sicilian chestnut soups, one with pasta and two with rice.
A collection of three Sicilian chestnut soups, one with pasta and two with rice.
Squash and Bean Soup: Sbroscia della Vecchia Versilia
True peasant food, a simple squash and bean soup.
True peasant food, a simple squash and bean soup.
Thimbles (pasta) with Eggplant and Zucchini Soup
Neapolitan "thimbles" for soup, and a zucchini-and-eggplant soup to go with them.
Neapolitan "thimbles" for soup, and a zucchini-and-eggplant soup to go with them.
Tomato Soup: Minestra & Zuppa al Pomodoro
A collection of tomato soups from Ada Boni's Talismano della Felicitá.
A collection of tomato soups from Ada Boni's Talismano della Felicitá.
A Lentil Minestrone
With pasta, too; quite rich. Supplied to the International Vegetarian Union by Karen C. Greenlee.
With pasta, too; quite rich. Supplied to the International Vegetarian Union by Karen C. Greenlee.
The Olive Garden's Zuppa Toscana
Thanks to Don for sending me this link, which many people have requested!
Thanks to Don for sending me this link, which many people have requested!
The Olive Garden's Zuppa Toscana
Yet another recipe for this most popular of soups, from the Olive Garden.
Yet another recipe for this most popular of soups, from the Olive Garden.
The Olive Garden's Zuppa Toscana
A pair of recipes for this very popular soup.
A pair of recipes for this very popular soup.
Pane Cotto
An Abruzzese version of bread soup, with cabbage, potatoes and herbs.
An Abruzzese version of bread soup, with cabbage, potatoes and herbs.