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Slow cooking is the secret of this hearty winter vegetable soup designed for wood stoves or back burners.
Made with a combination of vegetables with pasta added.
Contains parmesan, tomato, red wine, lemon peel, and seasonings.
Uses beef broth, butter, onions, mozzarella and parmesan cheeses.
Features a short selection including minestrone, creamy mussel, pasta and bean.
Combines ground beef, veal, greens, and chicken broth to make this popular soup.
Traditional peasant recipe from Veneto using bread, broth, and cheese.
Includes minestrone, stracciatelli, tortellini, lentil and sausage, escarole with meatballs, barley and bean, and chickpea soup.
Rich tomato based Tuscan country soup thickened with bread.
Presents a light soup made with homemade broth, eggs, and cheese.
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