Zuppa toscana

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 of zuppa toscana, its classic ingredients are cannellini beans, potatoes and kale.[1] A North American version, popularized by Olive Garden, is made with Italian sausage, crushed red pepper, diced white onion, bacon, garlic purée, chicken bouillon, heavy cream, potatoes and kale.[2]

Zuppa toscana
TypeSoup
Place of originItaly
Region or stateTuscany
Main ingredientsCannellini beans, potatoes, kale
VariationsUS additions: Italian sausage, crushed red pepper, diced white onion, bacon, garlic purée, chicken bouillon, heavy cream

History

According to the older generation, minestra di pane (zuppa toscana's ancestor) was originally created as a way to use up leftover, stale bread.[3] For the poor, it was a waste to throw this bread away; instead they made a watery soup out of it.[3] 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.[3] This soup has become part of the Tuscan identity.[3][4]

See also

Zuppa Toscana at the Wikibooks Cookbook subproject

  • Ribollita

References
  1. Burros, Marian (1992-11-25). "Eating Well". The New York Times. ISSN 0362-4331. Retrieved 2023-11-25.
  2. "Olive Garden Zuppa Toscana: Tuscan Soup Recipe made at the restaurant". www.tuscanrecipes.com. Retrieved 2023-11-25.
  3. 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.
  4. "Minestra di Pane Recipe - Tuscan Vegetable and Bread Soup". Organic Tuscany Cookbook. 2010-10-25. Retrieved 2023-11-25.
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