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02/27/2012
Brodo (Beef Broth with Tortellini and Parmesan)
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
Issue #145
11/30/2011
Soupe Crasse (Cheese and Bread Soup)
Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.
Issue #134
10/02/2007
Cavolo Nero and Borlotti Bean Soup
This recipe for the classic Tuscan soup is based on one in The River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press, 1995).
Issue #106
08/23/2007
Scarola
Pecorino romano provides a nutty counterpoint to the spicy sausage and creamy beans in this hearty stew.
Issue #105
01/16/2008
Tyrolean Bacon–Dumpling Soup (Speckknödelsuppe)
This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy.
Issue #96
01/28/2008
Rabbit Stock
Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own.
Issue #92
12/06/2005
Greengrocer's Soup with Onion, Peppers, Rapini, and Potatoes
This delicious soup, from Marcella Hazan, showcases each of the vegetable's unique flavor.
Issue #77
12/21/2007
Nick's Minestrone
This soup, on the menu at Nick's Italian Café in McMinnville, Oregon, is served tableside and topped with a generous spoonful of fragrant, freshly made pesto.
Issue #73
11/11/2005
Italian Wedding Soup
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.
Issue #72
10/13/2005
Dried Fava Bean and Pork Stew
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
Issue #68
10/30/2007
Trieste-Style Sauerkraut and Bean Soup
This hearty soup, whose name is also spelled jote, iota, and yota, is enormously popular in and around Trieste.
Issue #62
06/21/2007
Puréed White Bean Soup
In Tuscany, we savored a version of this soup that used rare sorana beans, but you can substitute zolfini or cannellini beans.
Issue #46
06/21/2007
Twice-Cooked Tuscan Bread Soup
This hearty but brothy soup is one of Tuscany's most famous bean dishes.
Issue #46
06/21/2007
Pasta and Beans
This famous dish, which the Italians call pasta e fagioli, is commonly made with borlotti beans, but cranberry beans work just as well.
Issue #38
06/21/2007
Adriatic Fish Broth
Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor.
Issue #38
09/12/2007
Fennel and Potato Soup
Cooking fennel transforms it from a robust vegetable into something more delicate and refined.
Issue #37
10/23/2000
Cranberry Bean and Pearl Barley Soup
In place of barley, some versions of this soup use farro—a term that, in Italy, can refer to spelt, emmer wheat, or einkorn, all early ancestors of wheat.
Issue #35
10/19/2000
Father Sal's Tenerumi Soup
Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach.
Issue #34
11/30/2007
Fish Stew in the San Benedetto Style
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
Issue #31
03/14/2002
Cranberry Bean Soup
This hearty soup is full of beans, vegetables and fresh herbs.
Issue #21
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