While the peak of the summer season tends to get all the culinary glory for its vibrant fresh produce, the transition from summer to autumn merits some attention. This time of year is special: we can still make use of the gorgeous vegetables and fruits of the summer through recipes that are suited to the oncoming chill of autumn. As the days get shorter and the nights get cosier, savour the last of summer’s harvest by preparing authentic Italian food in the form of Diforti’sfavourite hearty soups.
Three-Cheese Lasagna Soup
All of the cheesy goodness of lasagna in soup form? Count us in! This recipe for Three-Cheese Lasagna Soup calls for canned tomatoes, but we think it’s a great way to make use your summer tomatoes, too. Don’t forget to top the soup with lots of fresh basil!
Italian Wedding Soup
A delicious soup loaded with meatballs, greens and Parmigiano-Reggiano cheese, Italian Wedding Soup manages to be both light and satisfying. Plus, you can use whatever greens or ground meat you have on hand, so you don’t have to nip out to a faraway Italian delicatessen in London to gather the right ingredients. During this time of year, we like to throw in a big bunch of kale – it’s the perfect summery addition.
Minestrone
If you’ve still got a variety of summer veg hanging out in your fridge, make the most of it by whipping up Minestrone Soup. Courgettes, summer squash, tomatoes and greens lend freshflavour to the soup, but what really takes it to the next level is the addition of cheesy egg ribbons at the end. We love this recipe because it also calls for wholemeal pasta and bacon, which amp up the heartiness.
Cioppino Seafood Stew
A fisherman’s cioppino is a traditional Italian stew made with the catch of the day. This Cioppino Seafood Stew uses a variety of clams, fish and prawns, and their briny flavours are complemented by a tomato-rich stock. Throw in the rest of your summer tomatoes and cook them down until concentrated and sweet, then finish the dish with fresh parsley and a squeeze of lemon. You’ll be wishing that the overlap between summer and autumn could last forever!
Ribollita
Thickened with rustic, crusty bread, a traditional Italian ribollita can be customised according to the season. This recipe – Tuscan Ribollita with Summer Vegetables – is exactly what we want to eat when the air is just starting to grow brisk. Green beans, carrots, courgettes, summer squash, spinach, fresh basil and fresh rosemary all make an appearance, but you can add other veg, too (peppers or peas are lovely!). We always serve ribollita with a healthy sprinkle of Parmigiano-Reggiano and a drizzle of extra virgin olive oil from our Italian deli online – the additional hit of richness makes all the difference.
After a summer of fresh Caprese salads, grilled fish and lighter fare, a soothing soup is just the thing to welcome in the colder weather, and it’s even better when you can still take advantage of summer’s fresh flavours. Raid the garden, settle in at your stovetop and start simmering – you’re just one pot away from a mouth-watering meal.