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Soup: Say the name and a steaming bowl comes to mind. However, when the warm season approaches, not many are in the mood for a sweaty session in front soup recipe. But I want to reassure everyone that most of Italian soups are as good boiling hot as they are lukewarm.
Beans Soup or Pasta Fasul? “Pasta Fasul” is the name many Americans of Italian heritage
call "Pasta e Fagioli" or Bean Soup. The dish is very popular in every region of
Italy and there are infinite variations of Bean soup (pasta fasul) as almost every
area of Italy has a different way of making it.
Barley Soup is popular all over the mountainous Friuli and Trentino regions, Barley
Soup is prepared in many different ways, and sometimes includes potatoes. Our recipe
adds a small quantity of olive oil not found in the original preparation.
Italian Cauliflower Soup is thick and chunky. I prefer green cauliflower because
of the more intense flavor. Simple to make, can be prepared in advance and served
hot or lukewarm.
Italian soups are not smooth but chunky and most of the time contain pasta. In soup
recipes in Italy there is no cream or other ingredients that could tone down the
flavor, on the contrary everything in them tend to enhance the taste of the main
ingredient that is predominant. Most of soup recipes are simple to make, can be prepared
in advance and served either hot or lukewarm. Listed here are some of the most traditional
Italian Soup Recipes.
“. . . inde domum me ad porri et ciceris refero laganique catinum,” [I was given
a bowl of leeks and chickpea lasagna at my house], was reciting the Roman poet Orace
Chickpea Soup, flavored with garlic and rosemary is not the same recipe Orace was
enjoyingis but for sure Chickpea Soup is one of the oldest recipes in Roman cooking.
Potato Soup: Say the name and a steaming bowl comes to mind. However, most of Italian
soups including this delicious chunky Potato Soup are as good boiling hot as they
are lukewarm. Enjoy!
Stracciatella is a classic of Roman cuisine and it is a memorable dish. If you judge
“gourmet” food by the list of ingredients, Stracciatella (Egg Drop Soup) will appear
rudimental. In reality, even though it is an extraordinarily simple dish, it will
surprise you with its elegance and its amazing combination of flavors.
Most Italian soups are prepared with the addition of pasta. Lentil soup is no exception.
Hearty and delicious, lentil soup is best appreciated in the winter. Dark brown lentils
or black lentils are best for this soup.
‘Risi e Bisi’ in the Venetian dialect, translates into ‘Rice and Peas’. Green Peas
have been cultivated on the hills and fields of Veneto for centuries. This ancient
dish from the Serenissima (most serene) Republic of Venice was ritually offered to
the doge, the ruler of the city, on the day celebrating Saint Mark.
Minestra Maritata literally translates as “Married Soup,” and it is called “Italian
Wedding Soup” on many Internet sites, and even in some cookbooks. The soup is made
by combining together a very strong meat broth with vegetables. All the ingredients
“si sposano,” they blend or “marry” well together, hence the name “Minestra Maritata.”