Not only is soup one of the most common starters served in Italy, the hearty versions are often served as a main course. In some areas, such as Veneto, soup is eaten more regularly than pasta dishes. There are many different traditional Italian soups and here are seven of the best.
Probably the best-known Italian soup is minestrone. This thick soup is usually made with pasta, tomatoes, stock, beans and seasonal vegetables.
2. Soup alla Canavese
Another thick soup, the main ingredients include bacon fat, parmesan cheese, white stock, celery, tomato puree, butter, parsley and sage.
3. Zuppa Toscana
The main ingredient of this hearty soup is Italian sausage. Other ingredients include bacon, cream, onions, crushed red peppers, potatoes, garlic and chicken bouillon.
Originally from Liguria in Northern Italy, buridda is a fish soup or stew. Recipes vary greatly and you can use any fish. However, squid and cuttlefish are common ingredients.
Acquacotta is one of the oldest types of food and original versions of the recipe date back to Ancient Roman times. The base of the soup is stale bread and other ingredients include tomatoes, olive oil, water and leftover vegetables
This is a thick and hearty Tuscan soup that is made using stale bread and cannellini beans. Ribollita often tastes different each time it is made as people simply add any vegetables that they need to use up or have leftover.
7. Pappa al Pomodoro
Pappa al Pomodoro is another Tuscan soup. However, this one is not made using leftovers. Instead, fresh ingredients are used, including bread, tomatoes, olive oil, garlic and basil.
- Main Image: Appetizer Bowl [Pexels]
- Image 1, 2, 4, 5, 7: Minestrone Soup, Soup alla Canavese, Buridda di seppi, Acquacotta, Pappa al Pomodoro [Wikipedia]
- Image 3, 6: Zuppa Tosacana, Ribollita [Flickr]