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X Italian Soups
Lentil Soup No. 2 (with anchovies and sage)
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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Lentil Soup with Dried Yellow Lentils (with ham and celery)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly
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Brown Lentil Soup (with onions, tomatoes, garlic and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly
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Lentil Soup/ Zuppa di Lenticchie (with tomatoes and celery)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)
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Lentil Soup (with ham stock, celery, onions and tubettini)
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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Spinach Soup alla Modenese (with eggs and nutmeg)
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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Split Pea Soup (with celery, carrot, oregano, basil, marjaram and bay leaf)
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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Thick Green Soup/ Zuppa Gruesa di Verdura (using spinach and green peas, lettuce, leeks, mint leaves and lemon)
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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Split Pea Soup, Lombardy Style (using carrots, onions, celery, milk and parsley)
Originated from: Lombardy, Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)
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Cross References
Originated from: Italy
Occasion: Any time, special times
Contributed by: Image courtesy of the New York Public Library, Digital Gallery #487853
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