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This cookbook contains an introduction to traditional vegan Italian soup making including how to make the perfect soffritto and brodo. Then, ingredients, photos, and procedures for making simple yet traditional versions of 30 vegan Italian soups are presented including sbroscia (the “table scrap” soup from Northern Italy), bordatino pisano (the 10th century maritime soup), maccu (the delightful Sicilian fava bean and fennel soup), zuppa del contadino (farmer’s soup), zuppa di zucca e castagne (pumpkin and chestnut soup), zuppa di lenticchie rosse (red lentil soup), ciambotta (vegetable stew), maccu di San Giuseppe (Saint Joseph’s soup), zuppa di patate, porri, e funghi (potato, leek, and mushroom soup), pappa al pomodoro (tomato and bread soup), and 20 more. Enjoy!
From the Publisher
Some of the yumminess you’ll find inside:
Ribollita (Reboiled soup)
Ribollita means “reboiled,” and this Tuscan soup can be made and remade over several days. The version presented below is for Day 1. Before you put the leftovers in the refrigerator, layer the soup with bread. On Day 2, reheating the soup and bread mixture (i.e. reboiling) gives a thicker result that is more like a side dish than a soup. On Day 3, things get interesting as the “soup” at this point is nearly solid and can be formed into patties and fried in olive oil. Are you kidding me? The tough part is having any left on the third day, so you might want to make extra.
Zuppa di Piselli Spezzati (Split-pea soup)
Although split peas are not as common as other types of legumes, they make for a nice change and this soup is perfect for a cold winter day. You can cut the cooking time after adding the split peas in half by soaking them in water overnight as you would with other beans. On the other hand, soaking the split peas overnight while maintaining the longer cooking time allows the split peas and potatoes to begin to dissolve, resulting in a wonderful creamy version of this soup. I would venture to say that it is impossible, or nearly so, to overcook this soup.
Bordatino Pisano (On-board soup from Pisa)
The maritime republics were a group of city-states in Italy from the tenth to fifteenth centuries that built military and economic power through trade in Mediterranean waters. The most powerful were Venice, Genoa, Amalfi, and the namesake for this soup, Pisa. This soup was served on board the ships as they traversed the open sea, with the phrase a bordo meaning “on board.” Thickened with cornmeal, this soup is as perfect for a cold winter’s night as it was for a long voyage across the Mediterranean. Cannellini beans or white kidney beans can be used (but not lima beans, please I beg you not lima beans!).
Sample recipe: Vellutata di porri e patate (Cream of leek and potato soup)
If you love leeks, this is the recipe for you. The potatoes are there to produce a creamy texture and the thyme adds a nice accent, but this soup is all about the tangy sweetness of the leeks and the crunchiness of the crispy croutons (or is that the crispiness of the crunchy croutons?). Seasoned croutons can be purchased or made by dicing bread into crouton-sized pieces (shocking, I know), mixing the pieces with salt, pepper, and olive oil, and baking for 15 minutes at 350 degrees.
Ingredients (6 large servings)
3 tablespoons olive oil
4 leeks, white and light green parts only, peeled, sliced thinly, and rinsed well
4 potatoes (yellow or whichever you have), peeled and diced
6 cups vegetable stock
Salt and pepper to taste
1 teaspoon thyme leaves
1 cup seasoned croutons
Procedures
1. Make a golden soffritto in a soup pot by frying the leek and a pinch of salt in the olive oil on medium-low heat for 10 minutes.
2. Add the potatoes and vegetable stock and simmer, covered, for 25 minutes.
3. Turn off the heat and blend the soup with an immersion blender until completely smooth and creamy (or process in a food processor).
4. Taste and add salt and pepper as desired.
5. Ladle into bowls and garnish with the thyme leaves and croutons.
ASIN : B0899FLYXN
Publisher : Judgmental Owl Press; 1st edition (May 26, 2020)
Publication date : May 26, 2020
Language : English
File size : 33156 KB
Simultaneous device usage : Unlimited
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Enabled
Word Wise : Enabled
Sticky notes : On Kindle Scribe
Print length : 81 pages
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