Italian Super Soups

Everyone is familiar with Italian pasta dishes. Lasagna and spaghetti are consumed the world over. Pizza is eaten even in small villages in India. But, while popular, less well known are some of the outstanding soups that hail from this land of world-class cuisine.

There are, luckily for those who love Italian food and variety, dozens of different soup recipes from north, south, and the many Italian islands surrounding the country. With fresh, local ingredients they are the perfect lunchtime meal or entrée for dinner.

Italian Soup Recipes

Here are a few examples that will prove the point nicely...

Minestrone Veronese recipe

Despite the large number of ingredients, preparation of this traditional soup from the north is really simple. All the work is in simply chopping and slicing the vegetables and the ham.

Ingredients

Procedure

1. Combine all ingredients but the beans, except croutons and cheese, and simmer in a pot of water for about 3 hours.
2. While waiting, simmer the lentil beans in a pot of salted water for about 20 minutes or until soft. Then drain and set aside.
3. At the end of the simmering of vegetables, add the beans, then remove from heat. Top with croutons and cheese.

Recipe for traditional wedding soup

There is a traditional Italian wedding soup that uses some of the ingredients listed above. But it is much more focused on the meat than the vegetables.

Ingredients

Procedure

Combine the ingredients listed (except the meat) and add a dash of salt and of freshly ground pepper. Shape the meat loaf mix into 1/2 inch balls and sprinkle on a little oregano. Simmer everything in a large pot for about 20 minutes.

It doesn't get any easier than this!

Zuppa jota

Far east of Verona is a town called Trieste. From this city hails a soup that shows how the cuisine of Italy has been influenced by other cultures. It uses sauerkraut!

Ingredients

Procedure

1. Soak the beans overnight in cold water. The next day, crush the garlic and add it to a pot of water. Bring to a boil and add the beans, then reduce to simmer for at least a half hour.
2. In the meantime, add the olive oil to a skillet and heat to medium. Sprinkle in the flour and sauté for a few minutes. Then pour it into the beans to thicken the soup, followed by the sauerkraut. Mix well and simmer for 10 minutes.