Organic Tuscany Cookbook

Italian Soups Recipes

Zuppa toscana

Zuppa di Fagioli e Scarola
Bean and Escarole Soup

(15votes)

Print friendly recipe

Print friendly recipe

You can serve small quantities of this Tuscan bean dish on crostini, as an appetizer, or larger quantities as a hearty soup. Read Recipe »

Thumbnail image for <strong>Pasta e ceci </strong><br />Pasta and chickpea soup

Pasta e ceci
Pasta and chickpea soup

This dish is lighter than it sounds, but is satisfying enough to have as a one-course meal with bread to dip into the bowl.

Thumbnail image for <strong>Minestra di pane </strong><br />Tuscan vegetable and bread soup

Minestra di pane
Tuscan vegetable and bread soup

This soup, like many others, actually improves if left for a day or so. We make a large batch and have it in varied ways – without the bread soaked into it but served on top of hot toast rubbed with raw garlic or with the bread and served at room temperature

Thumbnail image for <strong>Minestrone </strong><br />Tuscan Vegetable Soup

Minestrone
Tuscan Vegetable Soup

The distinctive taste of this soup comes from the cavolo nero (“black cabbage”). This has recently been popularized by chefs such as Jamie Oliver and is now available in many farmers’ markets.

Thumbnail image for <strong>Pappa al Pomodoro </strong><br />Tuscan Tomato, Bread and Herb Soup

Pappa al Pomodoro
Tuscan Tomato, Bread and Herb Soup

This classic summer dish is very versatile: it can be eaten hot, at room temperature or chilled. It relies on the very best ripe, tasty tomatoes.

Minestrone di Primavera
Springtime Minestrone

A slow-cooked minestrone made with fresh seasonal ingredients and served with good bread is a healthy and delicious dinner or lunch.

Bell pepper soup

Crema di peperoni
Bell pepper soup

Manuela adapted a green pepper soup that she tasted in the famous Cibrèo in Florence, and came up with this smooth, full-flavoured delight.

Pasta e fagioli
Pasta and bean soup

Since Italian cuisine is so regional, there are dozens of versions of this delicious, hearty soup. In Tuscany, white cannellini beans are used (the darker borlotti beans tend to be used further north).

Search our recipes
Best rated
Don't miss a recipe
Get new recipes by email

Subscribe to our cookbook
Recent recipes
Follow Organic Tuscany

Find us on Facebook!
Recent Reviews
- Tiramisù Tiramisu
  Riccardo wrote:
  “Of course the size of biscuits, how much liquid they absorb etc means that the pan size is orientative. We use a rectangular 28 cm...”
  Cheri wrote:
  “Can anyone tell me approximately what size pan would work with this recipe? Thanks”
- Torta di ricotta Italian cheesecake
  Ann B wrote:
  “Delicious all takers loved it including non desert eating sceptic! May halve the quantities next time as had enough for two dishes...”
- Pasta con i broccoliPasta with broccoli
  Jacquie wrote:
  “One of my favorite pasta dishes!”
- Schiacciata con l’Uva Tuscan Grape Harvest Cake
  Deanna wrote:
  “Made this with champagne grapes and the flavor was delicious. Was a great hit with my friends & family at dinner last nite. May...”
- Budino Cremoso Italian Crème Caramel
  Portia duff wrote:
  “Yuuuuuum (: x”

||||||||