Zuppa toscana is a broad based term, literally meaning "Tuscan soup" but in Italy it is called "Minestra di Pane" meaning "Bread Soup". Classic zuppa toscana normally is a soup made from kale, zucchini, cannellini beans, potatoes, celery, carrots, onion, tomato pulp, extra virgin olive oil, salt, powdered chili, toasted Tuscan bread, and rigatino (an Italian bacon).

Zuppa toscana

Type	Soup
Place of origin	Italy
Region or state	Tuscany
Main ingredients	Carrot, celery, diced white onion, bacon or sausage, chili (powder or flake), potatoes, kale, cannellini, olive oil and/or cream

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• Zuppa Toscana

The onion, carrots and celery are diced and tossed in hot oil and salt. The other vegetables are then added with the chili and cooked for about 15 minutes. Water is added and the mixture is simmered for around 30 minutes. The soup is served on toasted Tuscan bread, with just a tiny splash of extra virgin olive oil.

A North American version, popularized by Olive Garden and made with Italian sausage, crushed red peppers, diced white onion, bacon, garlic puree, chicken bouillon, heavy cream, potatoes, and kale[1] is richer and more caloric than the original.

See also

• Ribollita

References

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