Pasta e Fagioli-Pasta and Bean Soup
This soup is built the classic way, starting with olive oil, chopped vegetables, and pork, then simmering beans and tomatoes in broth. Most of the …
White Bean Soup with Garlic and Parsley
This bean soup keeps the focus on cannellini, with just enough olive oil and garlic for flavor and a little broth for body. A small …
Lentil Soup with Pasta, Bacon, and Garlic
This tomato sauce starts with tomatoes simmered with chopped carrot, celery, onion, and salt. Olive oil goes in after the first simmer, and the sauce …
Potato Soup with Split Green Peas
Potatoes and split green peas simmer together until tender, then are milled back into the pot for a smooth, thick base. Onion browned in butter …
Minestrina Tricolore-Potato Soup with Carrots and Celery
This potato soup gets its character from contrast: a soft potato base with carrot and celery that stay noticeably crisp. Milk, broth, and Parmigiano round …
Potato Soup with Smothered Onions
This soup builds flavor by slowly cooking thin onions in butter and oil until pale brown. Potatoes simmer in broth, then most are mashed into …
Rice and Smothered Cabbage Soup
This soup starts with smothered cabbage warmed in broth, then rice cooks right in the pot. It’s meant to be fairly thick, but still loose …
Spinach or Escarole Soup with Rice
This soup uses very few ingredients, so the greens and broth carry the flavor. Escarole is cooked slowly with butter and onion, then rice finishes …