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* Soups |
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Italians have many ways of referring to soup. According to the dictionary Il Nuovo Zingarelli (1989), zuppa refers to a soup of either meat, fish, or vegetables thickened with bread. Minestra, on the other hand, is a soup that contains pasta or rice in addition to the other ingredients. Minestrina is a light soup or clear broth, often made for babies or invalids. Minestrone, of course, is a big soup, thick with vegetables and legumes as well as pasta or rice. The basis for any of these soups is either water or brodo ("broth"), which can be made from vegetables, meat, poultry, or fish. In everyday usage, the terminology is often confused, open to individual interpretation, and varies according to region, so don't be surprised to find a minestra called a zuppa and vice versa. As an old saying goes, Se non e' zuppa, e' pane bagnato, meaning it is all the same thing. (Literally, "If it is not soup, it is soaked bread.") Soup generally takes the place of pasta or rice as a first course of a meal, or it can be the main course of a light meal. Of all Italians, Tuscans probably eat the most soup, and they are said to prefer soup to pasta. Contrary to what you might expect, Italian minestre and zuppe are often served warm or at room temperature rather than hot or chilled. Italians feel that extreme hot or cold temperatures mask the flavor, as anyone who has ever burned their tongue on hot food or chilled their tastebuds with too much ice cream can attest. Regional differences are very apparent when it comes to soup. In Tuscany, bread and beans are the typical soup ingredients, while southern Italians use a lot of vegetables. Neapolitans like leafy greens especially. Every region seems to have its own particular bean soup, and many Italians will insist that their region's soup is the most authentic. Northerners use more meat and meat broth and cheese in their soups, while every coastal region has its fish soup made with local varieties. Soup toppings vary from region to region and depend on the kind of soup being eaten. Thick bean or vegetable soups often get a drizzle of extra-virgin olive oil as a topping, while grated cheese is the topping for soups made with butter and those containing vegetables. Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
BROTHS Meat Broth Chicken Broth BEAN, GRAIN, AND LEGUME SOUPS Antonietta' Bean Soup Pasta and Beans Creamy Bean Soup Friulian Barley and Bean Soup Milan-Style Pasta and Beans Lentil and Fennel Soup Spinach, Lentil, and Rice Soup Lentil and Greens Soup Pureed Lentil Soup with Croutons Chickpea Soup from Puglia Chickpea and Pasta Soup Ligurian Chickpea and Porcini Soup VEGETABLE SOUPS Tuscan Bread and Vegetable Soup Winter Squash Soup Cooked Water Soup Zucchini Pesto Soup Leek, Tomato, and Bread Soup Zucchini and Tomato Soup Zucchini and Potato Soup Creamy Fennel Soup Mushroom and Potato Soup Creamy Cauliflower Soup Sicilian Tomato Barley Soup Red Pepper Soup Fontina, Bread, and Cabbage Soup Creamy Mushroom Soup Vegetable Soup with Pesto EGG SOUPS Egg Soup from Pavia Roman Egg Drop Soup Egg Crepes in Broth Semolina Fritters in Broth Bread Noodles in Broth Tyrolean Bread Dumplings MEAT AND FISH SOUPS Green Bean and Sausage Soup Escarole and Little Meatballs Soup Married Soup Tuscan Fish Soup Chunky Fish Sop Seafood, Pasta, and Bean Soup Mussels and Clams in Tomato Broth From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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