Autumn brings vibrant colors and mellow flavors to Italy’s markets and, in Tuscany especially, soups to the table. At the markets of Tuscany, the region that boasts more soups than pasta in its repertoire of first courses, cabbages, carrots, onions and silver-beet are ready to be mixed with some of yesterday’s bread and beans for ribollita, a true Tuscan classic. Beautifully variegated pumpkins become the base for zuppa di zucca, a rich pumpkin soup fortified with hot smoked pancetta, a staple from the kitchens of Lucca, famous for soups made with grains and legumes, as in the recipe here, where the base for zuppa di zucca is borlotti beans. Buon appetito!
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