Some soups simmer for hours, while others are ready in a half hour or less. Make a big batch of soup and freeze the extra, and you’ll always be minutes away from a delicious meal. Check out all our soup recipes
In Tuscany, “in zimino” is a term often used to describe dishes cooked with greens and tomato. One popular choice is this version, made with chickpeas, one of the inﬁnite variations of “beans-and-greens” found in Italy.