Zuppe: Soups from the kitchen of the American Academy in Rome, The Rome Sustainable Food Project

From the innovative kitchen of the American Academy in Rome comes fifty recipes for simple yet sophisticated Italian-style soups—abundant with beans, greens, grains, and vegetables—that form the foundation of the traditional Mediterranean diet. From Fresh Cranberry Bean, Escarole, and Tomato Soup (autumn) and Chickpea, Pumpkin, and Farro Soup (winter) to Asparagus and Small Pasta Soup (spring) and Chilled Tomato and Basil Soup (summer), Zuppe is the ideal guide to cooking seasonally. Wholesome, egalitarian, and economical, soup is the perfect food for our modern lives.