Zuppa toscana (lit. 'Tuscan soup'), also known in Italy as minestra di pane (lit. 'bread soup'), is a soup from the region of Tuscany, northern Italy. While there are many variations, its most common ingredients are cannellini beans, potatoes, and kale.[1]
| Type | Soup |
|---|---|
| Place of origin | Italy |
| Region or state | Tuscany |
| Main ingredients | Cannellini beans, potatoes, kale |
| Variations | US additions: Italian sausage, crushed red pepper, diced white onion, bacon, garlic purée, chicken bouillon, heavy cream |
The American restaurant chain Olive Garden offers a very different soup under the name "zuppa toscana". Rather than being based on beans, it is made with Italian sausage, crushed red pepper, diced white onion, bacon, garlic purée, chicken bouillon, heavy cream, potatoes, and kale.[2][3]
History edit
According to the older generation, minestra di pane (zuppa toscana's ancestor) was originally created as a way to use up leftover stale bread.[4] For the poor, it was a waste to throw this bread away; instead they made a watery soup out of it.[4] Minestra di pane has been part of Italian culture for a long time—so long, in fact, that there are legends about Leonardo da Vinci eating it himself.[4] This soup has become part of Tuscan identity.[4][5]
See also edit
Zuppa Toscana at the Wikibooks Cookbook subproject
References edit
- ^ Burros, Marian (1992-11-25). "Eating Well". The New York Times. ISSN 0362-4331. Retrieved 2023-11-25.
- ^ "Olive Garden Zuppa Toscana: Tuscan Soup Recipe made at the restaurant". www.tuscanrecipes.com. Retrieved 2023-11-25.
- ^ "Zuppa Toscana". Olive Garden. Retrieved 2024-05-16.
- ^ a b c d Sutton, David E. (December 2004). "Around the Tuscan Table: Food, Family, and Gender in Twentieth-Century Florence. Carole M. Counihan". Journal of Anthropological Research. 60 (4): 587–589. doi:10.1086/jar.60.4.3631155. ISSN 0091-7710.
- ^ "Minestra di Pane Recipe - Tuscan Vegetable and Bread Soup". Organic Tuscany Cookbook. 2010-10-25. Retrieved 2023-11-25.