results for "italian"
Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup.
In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe.
This hearty soup is full of beans, vegetables and fresh herbs.
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).