onion-soup2
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Certaldo Onion Soup

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Our local town, Certaldo, had been famous for almost a thousand years for its delicious red onions. A group of local farmers has been growing them and popularising them again. They are used in many dishes. One of the most popular is this simple, warming soup.
zuppa_toscana
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Bean and Escarole Soup

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You can serve small quantities of this Tuscan bean dish on crostini, as an appetizer, or larger quantities as a hearty soup.
minestrone
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Minestrone ~ Tuscan Vegetable Soup

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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.
chickpea soup
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Pasta and chickpea soup

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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. It is a hit on our cooking courses in Italy, particularly the vegetarian ones.
tuscan-bread-soup
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Tuscan vegetable and bread soup

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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.
pappa al pomodoro
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Pappa al Pomodoro ~ Tuscan Tomato, Bread and Herb Soup

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This classic summer dish is very versatile: it can be eaten hot, at room temperature or chilled. It does however rely on ripe, tasty tomatoes.
minestrone
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Springtime Minestrone

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

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

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Since Italian cuisine is so regional, there are dozens of versions of this delicious, hearty soup. In Tuscany, white cannellini beans are used.