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X Italian Soups
Spinach and Egg Soup or Two-Color Soup/ Minestra di Due Colori (using Parmesan cheese, milk 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 of Paradise (Italian soup, made with beaten egg whites, breadcrumbs and Parmesan)
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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Chicken, Egg Drop Soup/ Zuppa di Pollo all'Uova (with pastina, minced chicken and watercress)
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 Spinachi e Uova/ Spinach-Egg Italian soup
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)
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Molisani-style Minestrone (with cabbage, cauliflower, potatoes, celery, carrots, tomatoes, fava beans and vermicelli)
Originated from: Italy
Occasion: Any time
Contributed by: Mary Melfi (her mother's recipe)
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Minestrone (with cabbage, tomatoes, potatoes and rice)
Originated from: Abruzzo or Calabria
Occasion: Any time
Contributed by: Dorinda (nee Carosella) Cavanaugh
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Minestrone di Recoaro
Originated from: Northern Italy
Occasion: Any time
Contributed by: Lina Pietrantonio (Ida & Fumiano Storti's recipe)
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Minestrone No. 1 (with cabbage, beans, peas and rice)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly
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Minestrone No. 2 (with cabbage, peas, French beans and pastina)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly
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Minestrone No. 3 (with French beans, tomatoes and vermicelli)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly
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