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X Italian Soups
Molisani-style Minestrone (with cauliflower, potatoes, celery, peas, tomatoes, beans and tubetti)
Originated from: Casacalenda, Molise, Casacalenda
Occasion: Any time
Contributed by: Mary Melfi (Zia Rosina's recipe)
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Wine Soup with Cherries/ Zuppa di Ciliege al Vino (Italian cherry soup, using red wine, lemon and egg yolks)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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Rice soup, Milanese Style (with kidney beans, bacon, celery, onions, carrots, potatoes, cabbage and tomatoes)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)
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Soup with Rice and Peas (using onion, ham, celery and butter)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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Soup with Rice Balls (using Parmesan cheese, butter, egg yolk, and milk)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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Cooked Water/Acquacotta (with onions, celery, tomatoes, peppers, eggs and slices of bread)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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Zuppa di Pomodori/Tomato soup (with onions, butter, flour and milk)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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Scrippelle 'mbusse (Scrippelle Soup, using eggs and flour)
Originated from: Teramo, Abruzzo
Occasion: Any time
Contributed by: Taken from The Italian Wikipedia; machine translation by Google; photo: Mary Melfi
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Egg Rolls for Soup (Fried egg rolls/"scrippelle", using eggs, Parmesan cheese and flour)
Originated from: Abruzzo or Calabria
Occasion: Any time
Contributed by: Dorinda (nee Carosella) Cavanaugh
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Pumpkin Soup No. 1 (with butter, parsley, basil and celery)
Originated from: Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)
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