The pairing of wine and soup depends on the ingredients used in the soup, which can be creamy, consistent, spicy and so on. Generally speaking we can follow these guidelines:

• Creamy soups, enriched with béchamel or potatoes, go well with white and slightly structured wines, but with a nice acidity like Soave or Lugana.
• Pureed soups with the addition of cream or egg yolks need white wines rich in aromas, such as Chardonnay.
• Broth, garnished with croutons, pasta or rice, goes well with a light dry white wine rich in vegetable aromas.
• Italian Minestrone is generally rich in proteins (thanks to the presence of legumes or bacon) or high in fiber (thanks to cereals), and can be paired with white wines with mineral notes.
• Legume soups are perfect with red wines. The choice of the wine depends on whether the soup is seasoned with animal fats or olive oil. In the first case (as in pasta and beans with pork rind, a traditional italian dish) the ideal wines are soft and floral such as Valpolicella Doc, while in the second case the pairing of wine with legumes is made with fruity red wines, such as Bardolino.
• A young red wine is also ideal for fish soups rich in spices.