Zuppa toscana
 | |
| 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 |
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]
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.[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[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.
- ^ 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.
