Pasta e Fagioli
Chickpea Soup in the Style of Molise
Barley and Bean Soup
Venetian Pea and Rice Soup
Italian Wedding Soup
Ham, Bean, and Spinach Soup
Lentil and Sausage Soup
Spit Green Pea Soup
Minestra alla Genovese
Vegetarian Tortellini Soup
Broccoli and Garlic Soup
WHY DO SOUPS AND STEWS
TASTE BETTER THE NEXT DAY?
A science editor from Cook's Illustrated
magazine explains that even after cooking
ceases, many chemical reactions continue
to take place in foods. In the case of a soup
or stew containing milk or cream, the lactose
breaks down into a sweeter-tasting glucose.
Similarly, the carbohydrates in onions
develop into sugars such as fructose and
glucose. Proteins in meat turn into individual
amino acids that act as flavor enhancers.
Finally, starches in potatoes and flour break
down into flavorful compounds. Taste
testers unanimously found that soups held
for two days were "sweeter", "more robust
tasting," and "well-rounded."
Roasted Butternut Squash Soup
Cream of Mushroom Soup
Corn and Crab Soup
Green Bean Soup with Pesto Swirl