A substantial soup, made with tomatoes, pulses, such as kidney beans, pork, courgettes (US: zucchini), carrots and other vegetables and herbs, served with Parmesan cheese. It may serve as a main course and is likely to have rice, pulses or soup pasta in it to give it more substance.
A typical soup of Lombardy made with broth with vegetables, bacon, garlic and parsley with rice added towards the end of the cooking process. Left over pork rinds and cheese crusts, previously soaked in water for half a day, are traditionally added.
A hearty winter broth made with pancetta, onions, celery, carrots and olive oil with potatoes and cabbage, cannellini beans, spinach and tomatoes. Like many soups, this is usually served cover slices of bread or bruschetta with grated Parmesan cheese.
The classic minestrone. A substantial soup from Milan, made with tomatoes, pulses, such as red kidney beans and peas, onions, celery, pork, courgettes (US: zucchini), carrots, possibly potatoes and cabbage, and other vegetables and herbs, served with Parmesan cheese. It may be served as a main course and may be served at room temperature or cold when the weather is hot.
A substantial soup made with broth with red cabbage and borlotti beans (US: cranberry beans) and masses of diced vegetables.
A substantial soup made with broth with carrots, celery and onions sautéed with garlic, with cannellini beans and potatoes, sometimes cabbage and tomatoes. In autumn (US: fall) this may have squash added as well. Served with grated Parmesan cheese.
A substantial soup made with broth with potatoes, dried and fresh beans, chick peas, fennel, celery, tomato, carrot, parsley, a piece of pork and some soup pasta. Served with grated cheese.
