Comments on: Toscana Soup with Homegrown Kale http://thefoodaddicts.com/toscana-soup-with-homegrown-kale/ ...enjoying the love of cooking & gardening. Tue, 27 Mar 2012 17:04:04 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Sarah http://thefoodaddicts.com/toscana-soup-with-homegrown-kale/comment-page-1/#comment-7627 Sarah Mon, 24 Jan 2011 16:20:16 +0000 http://thefoodaddicts.com/?p=1415#comment-7627 Thanks for participating in our RecipeLion Blog hop! Just letting you know we'll be featuring your recipe with link in one of our upcoming newsletters. Hope you can join us again for next month's blog hop on the 18th. Thanks! Sarah Editor RecipeLion.com Thanks for participating in our RecipeLion Blog hop! Just letting you know we’ll be featuring your recipe with link in one of our upcoming newsletters. Hope you can join us again for next month’s blog hop on the 18th. Thanks!

Sarah
Editor
RecipeLion.com

]]> By: Rina http://thefoodaddicts.com/toscana-soup-with-homegrown-kale/comment-page-1/#comment-3567 Rina Thu, 21 Jan 2010 16:21:05 +0000 http://thefoodaddicts.com/?p=1415#comment-3567 Dear Krissy & Daniel, Thank you for your reply. Being English-born, but having lived in Tuscany for all these years, I would just like to add a few more things: I forgot to tell you that in this "minestra di pane", you have to put a herb (a very small amount otherwise it will cover the other ingrediants) that Tuscans call "pepolino": I have looked up the English translation and it says "wild thyme" or "serpillo". You might know better than me if serpillo and wild thyme are the same thing. Also: when Tuscans eat this zuppa, they accompany it, as I said, with raw onion and sometimes with...white grapes! I mean, you have a morsel of the zuppa and after a grape. For a good result it is absolutely necessary that the bread is Tuscan bread without salt. With salted bread or bread from other regions it just doesn't taste the same! And, of course, the oil has to be extra virgin olive oil - better if it's new! "Kale" is "cavolo nero". And to end all this, Tuscans call "ribollita" the following: the day after we put some olive oil (extra virgin olive oil, of course, because Tuscans are obsessed with it) and they cook (not too much) some onion and garlic (and sometimes chilli) in this oil and then we add the above-mentioned zuppa. Basically, it is a dish that belongs to the "cucina povera" (= healthy food that farmers used to cook), very much in fashion now. Hope this helps! Dear Krissy & Daniel,
Thank you for your reply. Being English-born, but having lived in Tuscany for all these years, I would just like to add a few more things: I forgot to tell you that in this “minestra di pane”, you have to put a herb (a very small amount otherwise it will cover the other ingrediants) that Tuscans call “pepolino”: I have looked up the English translation and it says “wild thyme” or “serpillo”. You might know better than me if serpillo and wild thyme are the same thing. Also: when Tuscans eat this zuppa, they accompany it, as I said, with raw onion and sometimes with…white grapes! I mean, you have a morsel of the zuppa and after a grape. For a good result it is absolutely necessary that the bread is Tuscan bread without salt. With salted bread or bread from other regions it just doesn’t taste the same! And, of course, the oil has to be extra virgin olive oil – better if it’s new!
“Kale” is “cavolo nero”.
And to end all this, Tuscans call “ribollita” the following: the day after we put some olive oil (extra virgin olive oil, of course, because Tuscans are obsessed with it) and they cook (not too much) some onion and garlic (and sometimes chilli) in this oil and then we add the above-mentioned zuppa. Basically, it is a dish that belongs to the “cucina povera” (= healthy food that farmers used to cook), very much in fashion now. Hope this helps!

]]> By: thefoodaddicts http://thefoodaddicts.com/toscana-soup-with-homegrown-kale/comment-page-1/#comment-3559 thefoodaddicts Wed, 20 Jan 2010 03:40:33 +0000 http://thefoodaddicts.com/?p=1415#comment-3559 Hi Rina, Like we mentioned in the blog, we were inspired by Olive Garden's version of the Toscana soup so we prepared it with what we think is in the soup. We have no idea where in Tuscany this soup is from. It probably has something to do with the kale/cavalo greens that is used in the soup. I think it's sometimes called Tuscany kale? Thank you for your version of the "authentic" toscana soup! If we have all of these ingredients, we will definitely have to try it. Living in Tuscany for 30 years must be so wonderful! We loved Tuscany when we went to visit a few months ago! Hi Rina,

Like we mentioned in the blog, we were inspired by Olive Garden’s version of the Toscana soup so we prepared it with what we think is in the soup. We have no idea where in Tuscany this soup is from. It probably has something to do with the kale/cavalo greens that is used in the soup. I think it’s sometimes called Tuscany kale? Thank you for your version of the “authentic” toscana soup! If we have all of these ingredients, we will definitely have to try it. Living in Tuscany for 30 years must be so wonderful! We loved Tuscany when we went to visit a few months ago!

]]> By: Rina http://thefoodaddicts.com/toscana-soup-with-homegrown-kale/comment-page-1/#comment-3558 Rina Mon, 18 Jan 2010 23:28:57 +0000 http://thefoodaddicts.com/?p=1415#comment-3558 Dear ......, I like your recipe, but would you mind telling me the source of information for this zuppa and the area in Tuscany where they make it? I have lived in Tuscany for over 30 years and the area where I live is famous for the typical Tuscan zuppa called: zuppa di pane, or minestra di pane, but I have never heard of your version. The recipe includes vegetables: cabbage, kale, onion, celery, carrot, courgettes, peas, tiomatoes, french beans and very important: beans (cannellini). You cook everything for about three hours and then you make layers of thin slices of stale Tuscan bread (no salt in it!), the soup, uncooked red onion thinly sliced and olive oil. Enjoy! Dear ……,
I like your recipe, but would you mind telling me the source of information for this zuppa and the area in Tuscany where they make it? I have lived in Tuscany for over 30 years and the area where I live is famous for the typical Tuscan zuppa called: zuppa di pane, or minestra di pane, but I have never heard of your version. The recipe includes vegetables: cabbage, kale, onion, celery, carrot, courgettes, peas, tiomatoes, french beans and very important: beans (cannellini). You cook everything for about three hours and then you make layers of thin slices of stale Tuscan bread (no salt in it!), the soup, uncooked red onion thinly sliced and olive oil. Enjoy!

]]> By: Alison http://thefoodaddicts.com/toscana-soup-with-homegrown-kale/comment-page-1/#comment-3557 Alison Mon, 18 Jan 2010 20:43:20 +0000 http://thefoodaddicts.com/?p=1415#comment-3557 I made this last night and it turned out great. Thanks! I made this last night and it turned out great. Thanks!

]]> By: Corinna G. http://thefoodaddicts.com/toscana-soup-with-homegrown-kale/comment-page-1/#comment-3527 Corinna G. Thu, 14 Jan 2010 19:38:12 +0000 http://thefoodaddicts.com/?p=1415#comment-3527 I made this soup for a warm winters dinner. My husband and kids loved it. I loved the simple recipe since I am recovering from shoulder surgery. Thanks. UMM UMM UMM! I made this soup for a warm winters dinner. My husband and kids loved it. I loved the simple recipe since I am recovering from shoulder surgery. Thanks. UMM UMM UMM!

]]> By: Carrie @ Deliciously Organic http://thefoodaddicts.com/toscana-soup-with-homegrown-kale/comment-page-1/#comment-3511 Carrie @ Deliciously Organic Wed, 13 Jan 2010 21:38:23 +0000 http://thefoodaddicts.com/?p=1415#comment-3511 Looks delicious! I just got a large bunch of kale in my CSA box this week and now I know what to do with it!! looking forward to trying the soup! Looks delicious! I just got a large bunch of kale in my CSA box this week and now I know what to do with it!! looking forward to trying the soup!

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