Soups

In Italy, soup is a primo piatto, or first course, but many of the zuppe that follow are so substantial and satisfying that they can be served as main courses, accompanied with only a salad, bread, and maybe a piece of cheese to complete the meal. Indeed, many modern Italians, faced with contemporary time constraints, have reduced the frequency of the traditional multicourse meal.

Several of the soups included here are based on beans or legumes, such as lentils, chickpeas, white beans, and dried favas, or on grams, such as polenta, rice, or farro. Some are enriched with bread or with eggs and cheese. All of these additions add to the general heartiness of the dishes. Stocks—meat, poultry, fish—are sometimes used, but often the cooking liquid is water, especially for vegetable soups that benefit from its clarity of flavor. All of the soups can be prepared well ahead of serving time and reheated easily, although care must be taken that they do not burn. Regular stirring will prevent ingredients from sinking to the bottom, where they can scorch.