Hot soup: 10 recipes to face the winter

The soup for centuries it has been a precious resource to face the rigors of winter, especially for those who could count on the few reserves of the garden and on hardened bread. Only in modern times has science shown that these are healthy recipes, especially if based on legumes and vegetables seasoned raw with extra virgin olive oil, accompanied by croutons to add crunchiness and a moderate dose of carbohydrates. Fortunately, the choice is much wider today. But the hot soup remains the best choice, when the cold begins to be felt: here are ten of the most popular recipes in Italy.

Tuscan soup

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Ingredients for 4 people: 500 g of black cabbage, 250 g peeled tomatoes, 300 g Potatoes, 160 g dried cannellini beans soaked overnight in cold water, 1 carrot, 1 onion, 1 celery stick, 1 pinch of thyme, 2 bay leaves, 1 clove garlic, 4 tablespoons of extra virgin olive oil, 4 slices of Tuscan bread, 1 l of homemade vegetable broth, salt and pepper to taste

Procedure: Drain the beans, rinse them and boil them in water with the bay leaves for at least an hour, adding salt at the end. Chop onion, carrot and celery, then brown half in a high-sided pan with extra virgin olive oil and a clove of crushed whole garlic. Brown for 2 or 3 minutes, add the crushed tomatoes, thyme, salt and pepper. After about 5 minutes, add a ladle of boiling broth and cook for about ten minutes. Turn off and set aside. Now clean the black cabbage, removing the central rib, and break it up with your hands. Brown the remaining mince in a large pot with a little oil, add the peeled and chopped potatoes n, the black cabbage and the beans. Let it cook for a few minutes, stirring, then add the tomato sauce and the boiling broth. Cook for an hour over medium-low heat, adding more broth as needed. Serve with a slice of toasted bread in the oven, completing with a drizzle of extra virgin olive oil.

Onion soup

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Hot soup recipes face winter

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