As well as from what products cook soups in Italy
How many you wouldn't taste some soups in the life, in different countries they are cooked on a miscellaneous. In Japan soups rich, or transparent and fresh. In France cream soups - gentle, with a fine aroma; they are filled with cream or prepared from veloute (it is sauce from the flour fried on a desi with addition of broth in which pour in sauce gradually) and seasoned with the whole army of compound additives. Britain cooks more predictable soups from the most usual and vegetables habitual to us, very similar at each other, but all of them move in the same French manner.
But let's talk about soups Italian! They are rough, simple, but very characteristic. Have saturated taste that, most likely, is explained by solar climate of the Mediterranean where both herbs, and vegetables grow in fantastic abundance.
These soups were framed in the working families which endured centuries of poverty and even poverty, but didn't lose hope. As a basis for them are used, as well as hundred years ago, water and bread, but besides and the vegetables which became now available to all. These soups are upomrochitelna and their set. Among them - ribollita, dense rich grain soup, and pappa al pomodoro, grain tomatoes soup. And when the new harvest of vegetables keeps up, everywhere begin to prepare for the minestrena, and in each house do it according to own recipe. Even being digested or prepared from the remains of different pasta, all the same remains to the minestrena delicious soup!