There are many versions of minestrone as there are cooks in Italy, but the soup always contains a wide variety of vegetables and usually includes beans and either pasta or rice. If you happen to have the rind from a chunk of Parmigiano-Reggiano, throw that into the soup pot as well. The arborio rice here soaks up and also thickens the liquid; if the soup gets too thick, don't hesitate to add water or more stock
Enjoy this classic fish soup from the South of France garnished with toasts slathered with garlicky rouille.
Here's the story behind a Chinese mother's restorative soups, and the noodle soup with ginger and turmeric curry paste that her daughter concocts in the winter for comfort food.
Andrea Nguyen was inspired by Vietnam's roast duck–egg noodle soup, called mi vit tiem, to make this mi ga tay ("mee ga tey"), which literally means egg noodle soup with Western chicken.
Move over, chicken noodle—hello, Smoked Brisket Noodle Soup. This down-home bowl comes from the brain of Griffin Bufkin, proprietor of Southern Soul Barbeque in St. Simons Island, Georgia, who showcases his restaurant’s fantastic barbecued brisket—paired with tender egg noodles, okra, corn, and lima beans—in each smoky bite. Reserve the egg noodles until serving to maintain the best texture, and purchase smoked brisket from your favorite local barbecue joint or specialty grocery store. Splurge for your favorite here, as the smoked meat will flavor every bite of this hearty soup.
This cozy and warm Chinese and Creole beef noodle soup is a delicacy throughout New Orleans.
Kuy teav, a rice noodle soup traditionally served for breakfast in Cambodia, takes on layers of flavor from shrimp, pork, and vegetables. In Deana Saukam's version, you ladle the rich stock over crisp lettuce leaves and rice noodles then top to your liking with herbs, sliced chiles, soy sauce, and lime.
Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter.
The base for this tofu, eggplant and shiitake katiev ("noodle soup" in Cambodian) is a made-from-scratch vegetable stock with a long ingredient list, including two types of cabbage and dried Chinese mushrooms.Easy way To simplify the Cambodian noodle soup, we added fewer vegetables to store-bought vegetable broth.
Sometimes a ramen fix is just the right thing, and this quick and easy version from Food & Wine's Justin Chapple hits the spot. The addition of white miso and runny eggs are key to making it feel more special than standard chicken noodle soup.
