Published by tony September 30th, 2007
Pasta and Bean Soup
This Italian soup recipe is one of my favorites!
Ingredients:
1 lb dries chickpeas
4 gallons Vegetable Stock
4 shallots
1 bulb garlic
2 celery roots
2 lbs plum tomatoes
1/2 bunch frsh parsley
2 tbsp olive oil
2 cups cooked bite-size pasta of choice
1/2 cup fresh-grated Asiago cheese
Fresh-cracked black pepper
Preparation:
1 - In a large stockpot, simmer the peas in 2 gallons of the stock for approximately 2 to 3 hours, until the beans are tender. Drain.
2 - Peel and finely chop the shallots, garlic, and celery. Clean and chop the tomatoes and parsley.
3 - Heat the oil in a large stockpot over medium temperature. Saute the shallots, garlic, and celery for 3 minutes. Add the tomatoes and saute for 1 minute. Add the remaining stock, the chickpeas, and parsley. Let simmer for 1 hour, uncovered.
4 - Just before serving, stir in pasta (and beans, only if canned are used). Sprinkle each serving with the cheese and pepper.
Servings - 8 to 10
*** When a soup recipe calls for pasta, never add the uncooked pasta to the pot to cook along with the soup. Instead, cook it separately, and shock it with cold water as soon as you drain it. It should be cooked only al dente, because it will cook more in the hot soup. Add it to the soup just before serving.
Mangiare!
Published by tony July 16th, 2007
Minestrone Soup
A classic Italian vegetable soup packed with flavor. Give this Italian recipe a try!
Ingredients:
3 garlic cloves
3 large onions
2 celery sticks
2 large carrots
2 large potatoes
3 1/2 ounces green beans
3 1/2 ounces zucchini
4 tbsp butter
1/2 cup olive oil
2 ounces bacon, finely diced
7 cups vegetable or chicken stock
1 bunch fresh basil, finely chopped
3 1/2 ounces chopped tomatoes
2 tbsp tomato paste
3 1/2 ounces Parmesan cheese rind
3 ounces dried spaghetti, broken up
salt and pepper
frshly grated Parmesan cheese, to serve
Preparation:
1 - Finely chop the garlic, onions, celery, carrots, potatoes, beans and zucchini using a sharp knife.
2 - Heat the butter and oil together in a large saucepan, add the bacon and cook for 2 minutes. Add the garlic and onion and fry for 2 minutes, then stir in the celery, carrots, and potatoes and fry for 2 minutes longer, stirring the vegetables occassionally.
3 - Add the beans to the saucepan and fry for 2 minutes. Stir in the zucchini and cook for 2 minutes longer. Cover and cook all the vegetables, stirring frequently, for about 15 minutes.
4 - Add the stock, basil, tomatoes, tomato paste, and cheese rind and season to taste. Bring to a boil, lower the heat and simmer for 1 hour. Remove and discard the cheese rind.
5 - Add the spaghetti pieces to the pan and cook for 20 minutes. Serve sprinkled with freshly grated Parmesan cheese.
Servings: 8 to 10
Published by tony December 6th, 2006
Italian Wedding Soup
Small cooked meatballs (flavored with parmesan, basil, and Worcestershire sauce) are added to chicken broth that’s full of vegetables (potato, carrots, celery, leek, and spinach) and orzo pasta to make this Italian Wedding Soup.
Ingredients:
• MEATBALLS:
• 1-1/4 lb. ground beef sirloin
• 1 egg
• 1-1/4 Tb. Worcestershire sauce
• 1/8 Cup (2 Tbsp.) chopped fresh basil
• 1/4 tsp garlic powder
• 1/8 Cup (2 Tbsp.) Parmesan Cheese
• 1/3 Cup fine dry Bread Crumbs
• Salt and pepper to taste
• SOUP:
• 1 leek
• 2 stalks celery chopped
• 2 chopped carrots
• 1 large potato peeled and cubed
• 1 cup water
• 1 49.5 oz can of chicken broth
• 1 14 oz can of chicken broth
• 1/4 cup chopped parsley
• 1/3 cup uncooked orzo (pasta)
• 1 large bunch of fresh spinach, washed, stems removed, and chopped
Preparation:
1. Mix all of the above meatball ingredients together and roll into about 35 mini-meatballs. Fry in skillet until browned on all sides. Remove from heat. 2. Meanwhile, slice the leek (including part of the light green part); put slices in a large bowl with cold water. This will wash the dirt out of the layers. 3. In large pot, add the chicken broth and the cup of water. Add in carrots, potatoes, celery and drained leek. Bring to a boil and simmer on medium about 35 minutes or until vegetables are tender. 4. While the soup is cooking, in separate saucepan, bring water to a boil and add the orzo. Boil as directed on the package, about 10 minutes. Drain; add pasta and meatballs to soup. 5. Just before serving, add the chopped spinach and stir it throughout the soup. Let mixture come to a medium boil about 5 minutes.
Number of servings: 6
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(11 votes, average: 4.36 out of 5)
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