Spaghettini with seaweed on the coast of Black Sea Ognina, limpets and sea lard seasoned with olive giarresche Piedimonte Etneo, Sicilian oregano, extra virgin olive Syracuse. by GianMaria Le Mura

A composition made with seal algae typical Ripostes. Among the water tower Archirafi and bottom of the harbor. Catania and countries province offer in addition to…

Minestrone Romagna Style by John Spottiswood

This is the way minestrone is made in Romagna. It's not a lot of prep time, but you simmer the soup for a long time until all of the vegetable flavors mellow into one mild but delicious soup. The subtle flavors of this soup are even more delicious the next day, so it is a good dish to prepare in advance of guests arriving for a…

Italian Chick Pea Soup by John Spottiswood

Chickpeas are one of my favorite ingredients in soup. They don't lose their texture or their nutty flavor. Whether in a spicy Harira (served during Ramadan) or in this mild flavored Italian soup, Chickpeas make soup both nutritious and delicious. This soup has been popular in Italian homes for over 1000 years, and it was…

Classic Cioppino by John Spottiswood

This is a traditional Cioppino base recipe for you to play with. Cioppino is a simple and hearty fish stew originally cooked by Italian fisherman on the California coast. Don't worry too much about what sort of fish or shellfish you put in it. Just keep it simple with these basic ingredients. The easier the better...so you'll be…

Italian Bean and Rice Soup by John Spottiswood

This is a delicious soup culled from the treasure trove of recipes by Marcella Hazan. It can be made with pasta instead of rice, but is wonderful with Arborio rice. It's hearty and flavorful. Marcella would probably cringe, but I like to eat it with a healthy sprinkle of sumac. If you don't have sumac, black pepper will add flavor…

Italian Wedding Soup by Nancy Miyasaki

This recipe is simple and delicious. Our kids loved the turkey meatballs. It's got a relatively mellow flavor akin to chicken noodle, but a bit more interesting and complex. Great comfort food with a healthier twist!

Tuscan Vegetable Soup - La Ribollita by John Spottiswood

We made a heaping pot of this up at Heavenly Valley last week when up there for ski week. It was the perfect capstone to a wonderful day snow boarding. We were limited to vegetables we could find at the local supermarket, and substituted regular green cabbage for the black leaf Kale. While it was still good, I would recommend…

the butchers' starter dish by David

a traditional Tuscan recipe, with four different types of meat, quick preparation in order to maintain freshness and authenticity of each ingredient

BORLOTTI BEAN MINESTRA by Staffan Terje

These classic Italian beans are a medium large tan bean, splashed with red/black to magenta streaks. It is very popular in Italian and Portuguese cuisine. They are also known as Cranberry beans in the US. If you can't find Borlotti beans, you can always use pinto beans.

Vegetable Broth by Frank Fariello

With the increased interest in vegetarian and vegan diets in recent times, you will find more and more recipes calling for vegetable broth instead of, or as alternative to, the more traditional meat broths. Vegetable broth can be used in all of the same ways as meat broths, although I find that it is particularly apt for making…

carrabbas spicy chicken soup by debbie smith

spicy chicken soup

Guest post at Peasant Chef – Minestrone soup by Citronetvanille

Dachary Carey of The Peasant Chef, asked me if I would be interested in a guest post discussing healthy food, organic and local raised products and why I decided to be a chef. I thought that Peasant Chef was really in line with my values and beliefs and without hesitation accepted the invitation. I wanted to feature a traditional and…

Zucchini Soup by Nanette

What to do with all that Italian squash? Zuppa..Soup! The light refreshing taste is a summer favorite in my family. For a different twist...add a scrambled egg to boiling soup for Squash Egg Drop Soup.

Mediterranean Beef Minestrone Soup by Salad Foodie

This feeds a crowd and then some. Hearty and healthy. Start this slow simmering soup early afternoon to have it ready for dinner, so there's time to develop the flavors. Or better yet, cook a day in advance and let the flavors sing next day. I take time to cut the meat and veggies in small pieces as this is a soup, not a stew, and the…

EARLY SUMMER VEGETABLE SOUP WITH MINT PISTOU by Draeger's Cooking School