Vegetable soups

Origins of Vegetable Soup: a Popular Dish

The term soup comes from the Gothic word “suppa,” which means “soaked slice.” Its preparation originally consisted of bread (stale) soaked in a broth of legumes and vegetables. Chickpea, lentil, and bean soups spread starting from the fifteenth and sixteenth centuries, and soon soups with numerous types of vegetables were added.

In the Middle Ages, it was customary for lords to eat meats and other delicacies of the time on large slices of bread, which practically served as plates. At the end of meals, the leftovers of this bread, soaked with meat seasonings and other foods, were given to the servants, who would put it in a pot with vegetables and water to obtain a soup. One thing is certain: soup is definitely a dish of popular origin. This also explains why the term soup is similar in many European languages: sopa in Spanish, soupe in French, suppe in German.

Tuscany's Soup Par Excellence: Ribollita and Acquacotta

It's cold outside, you've just come home from work, the fridge is empty, and you crave something warm. Easy to prepare, a nice ribollita comes to your aid. This dish derives from the typical vegetable and stale bread soups traditionally prepared in different areas of Tuscany.
A poor dish of peasant origin. The name comes from the large quantity cooked by the peasants, especially on Fridays, being a lean dish that was continuously reheated in the following days.
The fundamental ingredients of a ribollita are black cabbage and beans, to which a drizzle of extra virgin olive oil and slices of fresh onion are usually added.

Alternatively, there is Acquacotta, the typical dish of the butteri, the horsemen typical of the low Maremma, Viterbo Tuscia, and the Agro Pontino. A poor dish that they carried with them during their work days.
It is a very simple dish that the company Il Poggio prepares on our portal Spaghetti and Mandolino according to the ancient Maremma recipe.
It contains onion, carrot, chard, peeled tomatoes, meat broth, extra virgin olive oil, Cinta Senese pork bacon, chili, salt, and pepper. We must indicate the presence of celery as an allergen.
The flavor is particularly intense and slightly spicy with a beautiful complexity of sensations. It can be eaten in chunks or blended for greater creaminess. It can be eaten as the butteri did, with toasted or fresh Tuscan bread in slices. Moreover, always remember to drizzle raw extra virgin olive oil onto the hot plate to enhance flavor and completeness.

Onion Soup

We step outside Italy to embrace onion soup, a typical dish of French cuisine. The history of onion soup intertwines between France and Italy, and even legends find their correspondence in this connection. It is said that the soup arrived in France during the time of Catherine de Medici in 1533 when she married King Henry II of Orleans. The chefs elaborated the Tuscan recipe, transforming it into one of the most appreciated dishes of the French gastronomic tradition. Onions are considered a natural remedy, rich in vitamins, trace elements, and flavonoids, important for body detoxification, ideal for physical well-being.

Mushroom Soup

The mushroom soup in the Tuscan way uses local products such as chestnuts, a bit of chili pepper, and Tuscan sage. The mushrooms all come from the beech and maritime pine forests of the Siena and Maremma regions. More precisely, we will find: porcini, pianarolo, shiitake, gelone, and yellow family mushroom.

Vegetable Soups are Good for Health

Soups are easy to prepare and mostly made of vegetables. They constitute a dish rich in vitamins, minerals, fiber, and antioxidants. And if that’s not enough to convince you to enjoy a great bowl of vegetable soup, know that they are very low in calories and are therefore perfect for a diet that will not lack a delicate taste and enveloping flavor.

So, what are you waiting for? All the goodness and flavor of our ready-made vegetable soups are available for purchase online and are waiting for you.