Brodi, Zuppe e Spezzatini -
Broths, Soups, Stews

Most people in the U.S. are familiar with the term "minestrone." But what you generally find in typical restaurants is not like what I grew up with. The word comes from minestra, meaning a somewhat thick Italian soup made with mostly vegetables, some kind of pasta or rice, and often a meat-based stock.

You can't find an "authentic" recipe for minestrone, because there really isn't one. It's made with the vegetables in season and the other stock on hand. It's widespread in Italy, just about as common on the table as pasta, but rarely served the same way twice in any two places.

Here I will share some of my traditional, family recipes for soups and stews.



Recipes:

Chicken Broth - Brodo di Pollo
Cappuccia e Fagioli - Cabbage and Bean Soup
Zuppa di Baccala' - Cod Stew


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