Tuscan Vegetable Soups

Every Tuscan family has a recipe for this soup that has been refined and passed down through generations. The name means reboiled, referring to the fact that it is commonly consumed on the day after its preparation, when it is reheated wi... READ MORE

Pappa al pomodoro is a thick Tuscan soup consisting of fresh tomatoes, bread, olive oil, basil, and garlic. The soup can be served warm or chilled. For the authentic version, only costoluto fiorentino tomatoes and pane toscano br... READ MORE

Carabaccia is the original onion soup originating from Tuscany. It dates back to the Renaissance, was Leonardo DaVinci's favorite, and consists of thinly sliced red onions, ground almonds for thickening, cinnamon... READ MORE

Frantoiana is a traditional Tuscan soup. It's usually made with borlotti beans, lard, mountain herbs, parsley, leeks, pumpkin, potatoes, white cabbage, black cabbage (cavolo nero), zucchini, basil, carrots, celery, onions, garlic, hot peppers, fen... READ MORE

Bordatino is a traditional Tuscan soup made with vegetables, beans, and cornmeal as the main ingredients. In the past, the soup used to be prepared on the ships, hence the name bordatino or zuppa di bordo, meaning boat soup. On t... READ MORE

Farinata di cavolo nero is a traditional cucina povera soup originating from Tuscany. It's prepared with a combination of cavolo nero Tuscan kale, carrots, celery, onions, garlic, canellini beans, tomato purée, maize flour, olive oil, rosem... READ MORE

This delicious Tuscan soup hails from the 16th-century Lucca. It is traditionally made with a variety of fresh spring vegetables such as broad beans, fava beans, asparagus, spring onions, and artichokes. Though it is nourishing enough as it is, ga... READ MORE