Soups & Stews
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
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).
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.
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
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.
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
The concept of this soup is to use up all the bits of vegetables and pantry items in your kitchen to create a simple soup that will be inherently different each time you make it.
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