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.

Bean and Escarole Soup (or Crostini)

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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.

Pasta con le patate ~ Neapolitan pasta and potato soup

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This is a traditional Neapolitan recipe, from the times when many people needed to be fed with very little. And it still needed to be delicious. This soup is creamy and satisfying and pleases the crowds!

Acquacotta ~ Light Tuscan vegetable soup with tomato and egg

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This is the Tuscan "stone soup": a soup made out of practically nothing. This is a delicious light soup made out simple vegetables that are always on hand. The addition of bread and an egg give it consistency.

Minestrone alla Genovese ~ Silky vegetable soup with basil pesto

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This soup is almost too solid to be called a soup. Its flavours are very rich, with the mushrooms and basil really adding a great depth of flavour.

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.

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 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

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

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.