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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.
Minestrone. Minestrone (/ ˌ m ɪ n ə s ˈ t r oʊ n i /, Italian: [mineˈstroːne]) or minestrone di verdure is a thick soup of Italian origin based on vegetables. [a] It typically includes onions, carrots, celery, potatoes, cabbage, tomatoes, often legumes, such as beans, chickpeas or fava beans, and sometimes pasta or rice. [1]
Zuppa alla modenese, zuppa alla valpellinese, zuppa del canavese, zuppa di cavolo nero, zuppa di cavolo verza, zuppa di cozze, zuppa di cozze alla tarantina, zuppa di cozze e arselle, zuppa di farro, zuppa d'orzo, zuppa frantoiana, zuppa gallurese (or suppa cuata), zuppa mitonata, zuppa pavese, zuppa toscana (or minestra di pane)
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Zuppa toscana – made with sausage, crushed red peppers, diced white onion, bacon, garlic puree, chicken bouillon, heavy cream, and potatoes; See also.
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Ribollita (lit. ' reboiled ') is a Tuscan bread soup, panade, porridge or potage made with bread and vegetables, often from leftovers. [1] There are many variations, but the usual ingredients include leftover bread, cannellini beans, lacinato kale, cabbage and inexpensive vegetables such as carrot, beans, chard, celery, potatoes and onion.