Soups and Stews

Tomato-Basil Lasagna Soup

Soups. 1. Tomato-Basil Lasagna Soup

Ingredients: 1 tablespoon Olive Oil; 1/4 cup chopped yellow onion; 1 clove garlic, chopped; 3/4 pound sweet Italian sausage loose; 1 (25.25-ounce) jar Tomato-Basi.

Sauce: 6 cups vegetable stock; 1 (9-ounce) package no boil Lasagna; 1/4 cup chopped fresh basil leaves; 1/4 cup heavy cream Ricotta; spoonful for each serving; grated Parmesan cheese, for serving.

Preparation:

Bring a large pot of salted water to a boil. In a large sauce pot, heat olive oil on a medium-high setting. Cook onions and garlic until soft.

Add sausage and break apart while cooking. Once sausage is cooked through, about 6-7 minutes, stir in sauce and stock. Bring to a boil, then reduce heat and simmer for about 15 minutes.

Meanwhile, break lasagna noodles and add them to boiling water. Cook until just tender, very al dente. Drain noodles and toss with a touch of olive oil to avoid sticking.

Gently stir cooked noodles, basil and heavy cream into the soup and cook together for about 2 minutes. Serve topped with a generous scoop of ricotta and grated Parmesan.

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Classic Italian Sausage & Vegetable Tortellini Soup 

Soups. 2. Classic Italian Sausage & Vegetable Tortellini Soup

Ingredients for 6 servings: 2 tablespoons Olive Oil; Loose 1 pound Italian sausage (sweet or spicy); 1 cup chopped yellow onion; 1/2 cup chopped celery; 1 clove garlic, minced; 5 cups beef stock, plus 1 cup water; 1 cup Italian DeLallo Crushed Tomatoes; 1 small zucchini, diced; 1 (8.8-ounce) package Three Cheese Tortellini DeLallo, cooked; 4 ounces (about 2 handfuls) fresh spinach; Grated Parmesan.

Preparation: 

In a large saucepan, heat 2 tablespoons of olive oil. Add sausage. Once sausage is just starting to brown, add onion, celery and garlic. Cook together for about 8 minutes until the vegetables cook down and become translucent. Add stock, water and tomatoes. Bring to a boil. Stir in zucchini. Reduce heat and simmer for 25 minutes, covered. Add cooked tortellini and spinach. Serve topped with Parmesan.

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Spinach & Cannellini Bean Chicken Soup with Orecchiette Pasta

Soups. 3. Spinach & Cannellini Bean Chicken Soup with Orecchiette Pasta

Ingredients for 4-6 servings: 1 (3-pound) chicken; 2 carrots, peeled and trimmed; 2 ribs celery; 2 cups canned whole-peeled plum Tomatoes, crushed by hand; 2 tablespoons natural fine sea salt, plus more; 10 ounces fresh baby spinach, coarsely chopped; 1 (15.5-ounce) can Cannellini Beans; 1 (1-pound) package Orecchiette; 2 tablespoons Grated Parmesan.

Preparation: 

In a large pot, boil chicken over high heat with 14 cups of water. Salt as desired. Skim any foam that rises to the surface. Once boiling, reduce to medium-low. Add carrots, celery, tomatoes and salt. Simmer until vegetables are just cooked through, about 30 minutes. Add beans and spinach. Simmer on low for 10 more minutes.

Meanwhile, cook pasta in a pot of salted, boiling water, until just tender—5 to 7 minutes. Drain, rinse and set aside. Using a slotted spoon, transfer chicken to a large bowl. Set aside to cool. Strain broth with a cheesecloth-lined colander into a clean medium-sized pot. Shred chicken, discarding skin and bones. Set aside with all remaining vegetables.

Bring strained broth to a boil over high heat. Add shredded chicken, vegetables, and cooked pasta and season to taste with salt and pepper. Serve with grated Parmesan. _________________________________

Italian Wedding Soup

Soups. 4. Italian Wedding Soup

Ingredients for the broth: 2 pounds chicken; 2 celery stalks of diced; 1 large carrot, peeled & diced; 1 onion, diced; 3 chicken bouillon cubes; salt and pepper; 1 lb fresh spinach or endive, chopped.

Egg mixture: 2 eggs; 3 tsbo Pecorino Romano

Meatballs: 1/3 cup chopped parsley 1 large egg 1 clove garlic, minced 1 teaspoon salt 1 slice fresh bread, torn Into small parts 1/2 cup grated Parmigiano-Reggiano 6 ounces ground beef 6 ounces ground pork 6 ounces ground veal Salt and pepper to taste 1 (1-pound) package Acini di Pepe.

Preparation of the soup:

Place all broth ingredients, except fresh spinach, in a stockpot. Add enough cold water to cover ingredients, by 2 inches. Bring to a boil over high heat, then reduce the heat to low. Simmer, half-covered for about 1 hour.

Remove chicken and let it cool. Remove skin, and pull the meat from the bones. Return only the chicken meat to the soup and continue to simmer for another hour. In the meantime, beat eggs and Pecorino Romano to make egg mixture. Add fresh spinach and egg mixture to the soup. Simmer for another 20 minutes. While soup finishes, cook pastina separately. Drain and set aside.

Preparation of Meatballs:

Preheat oven to 350˚F.

Stir parsley, egg, garlic, salt and fresh bread together in a large bowl. Mix with meats and Parmigiano-Reggiano. Using approximately 1 teaspoon of the meat mixture for each, spoon and roll into balls. Place on a baking sheet and bake until cooked through, about 15 minutes.

Suggestion: to serve, ladle soup over pastina and meatballs. This preserves the individual textures and flavors of ingredients, instead of allowing them to become “mushy” in the soup.

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Minestrone alla Genovese – Vegetable Soup with Pesto

Minestrone alla Gernovese

Ingredients for 4 servings: 1 ounce dried porcini mushrooms; 1 onion, minced; 1 clove garlic, minced; 1 leek, trimmed; 2 celery stems, chopped; 2 carrots, peeled and chopped; 4 tbsp olive oil, plus more for finishing; 3 zucchini, chopped; 3 fresh or canned tomatoes, chopped; 2 potatoes, peeled and chopped; 1 eggplant, chopped; 1 small savoy cabbage, chopped; 1/2 lb fresh green beans, trimmed; salt and pepper; 1 (15-ounce) can cannellini or borlotti beans; 6 ounces dry Ditalini Rigati gold Orzo; 4 tbsp pesto; freshly grated Parmigiano Reggiano, if desired. 

Preparation:

Soak the porcini mushrooms in lukewarm water to reconstitute.

In a large pot, sauté the onion, garlic, leek, celery and carrots in olive oil at medium heat for 5 minutes, stirring to cook evenly. Season with salt and pepper, then add the rest of the vegetables. Add enough water to cover all vegetables in the pot, plus 1 inch.

Raise the heat to medium-high to bring the mixture to a boil. Once boiling, reduce the heat to a simmer on low flame for 30 minutes. Add the canned beans and the soaked porcini with their water. Let the soup cook for another 20 to 30 minutes for desired consistency. Add pasta and cook for al dente texture. Season with salt, pepper and a few tablespoons of extra virgin olive oil.

Serve in deep bowls with a teaspoon of DeLallo pesto and sprinkle with Parmigiano-Reggiano.

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Ribollita Toscana – Tuscan Soup

Soups. 6. Ribollita Toscana - Tuscan Soup

Ingredients for 8 servings: 1 Soffritto preparation (recipe below); 1/2 cup flat-leaf Italian parsley, minced; natural fine sea salt; freshly ground black pepper; 1 (14-ounce) can diced tomatoes, drained; 2 (14-ounce) cans Cannellini Beans, rinsed; 2 quarts water; 2 bunches fresh kale, roughly chopped; 1/2 lb country bread, air-dried and crumbled.

Soffritto 1/2 cup DeLallo Extra Virgin Olive Oil; 2 onions, minced; 2 large carrots, peeled and minced; 2 large stalks celery, minced; 1 clove garlic.

Preparation of the soffritto:

Heat the olive oil in a large soup pot over medium heat. Add the vegetables and sauté, stirring every few moments to cook evenly. Cook the soffritto until it becomes a deep golden color. A good soffritto takes a little practice to get right. Don’t let your soffritto burn!

Purée 1 cup of the cannellini beans with 1 cup of water and set aside. This will be used to thicken the soup.

To the soup pot containing the soffritto, still over medium heat, add the parsley and a little salt and pepper. Add the tomatoes to the soffritto mixture and cook for about 5 minutes, stirring constantly. Add the cannellini beans and stir well. Add the bean purée to the pot, as well as the rest of the water. Stir and bring to a slow boil*.

Add the kale, stir well and bring to a slow boil again. Stir the bread into the soup and reduce the heat to low. Cover and simmer on low for 2 hours. Check the flavors every 30 minutes or so and add salt and pepper to taste.

Serve in heated earthenware bowls with filone bread (you may substitute any dense rustic Italian bread), an assortment of olives and Chianti wine.

(* If you prefer a meatier taste to your soup, an ounce or two of pork works well in this dish for flavoring. *We suggest to use Tuscan kale when in season Sept – Oct, also called dinosaur kale).

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Pasta e Ceci – Chick Pea Soup

Soups. 7. Pasta e Ceci - Chick Pea Soup

Ingredients for 4 servings: 1/4 cup Olive Oil, plus more for drizzling; 1/2 cup onion, finely chopped; 1/2 cup celery, finely chopped; 1 clove of garlic, peeled and finely chopped; 1 teaspoon rosemary, finely chopped; 1 small dried red hot pepper; 2 (14-ounce) cans Chickpeas, drained and rinsed; 3 1/2 cups chicken stock; 1 cup warm water; salt and pepper; 8 ounces or 1/2 package spaghetti, broken Into short lengths.

Preparation:

In a large pot, heat the olive oil over medium heat. Add the onion, celery, garlic, rosemary, and hot pepper and cook very gently over low heat with the lid on for about 15 minutes until soft and translucent.

Add the chickpeas to the pot and cover with the stock. Simmer for 30 minutes. With a slotted spoon, remove half of the chickpeas from the pot and place into the bowl of a food processor and purée. This will give the soup a creamy texture. Return the purée back to the pot along with 1 cup of warm water. Season to taste with salt and pepper. Bring to a boil.

Add the broken pasta to the pot. Cook at a boil until the pasta is tender, yet al dente. At this point, if the soup is a little thick, add some boiling water to loosen it.

Serve immediately drizzled with extra virgin olive oil.

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Pasta Squares with Peas in Broth

Soups. 8. Pasta Squares with Peas in Broth

Ingredients: 3 tablespoons butter; 1/2 cup chopped pancetta; 1 small onion, finely chopped; 4 cups frozen peas, thawed; 1 teaspoon Tomato Paste DeLallo; 5 cups chicken stock; 1 (9-ounce) package No Boil Lasagna Imported, broken Into squares; Salt and pepper; grated parmesan.

Preparation: 

Melt the butter in a large saucepan and add the pancetta along with the onion. Cook over low heat until the onions become soft, about 5 minutes. Add the tomato paste and the chicken stock. Bring to a boil. Drop in the lasagna squares a couple at a time, while stirring to keep them separated.

Cover and let simmer for 10 minutes or until the noodles are cooked. Add salt and pepper to taste. Add the peas and simmer for another 2 minutes. Serve hot in warmed bowls with grated Parmesan on top.

Adding the peas last allows them to keep their bright green color and crisp flavor. If you add them earlier they will lose color.

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Minestrone ~ Tuscan Vegetable Soup

Soups. 9. Minestrone ~ Tuscan Vegetable Soup

 

Ingredients: 1/2 lb dried cannellini beans or borlotti beans soaked overnight and cooked (see below); 2 cloves garlic; Sprig of sage; 3 cherry tomatoes; Extravirgin olive oil; 1 onion; 1 leek; 2 carrots; 1 stick celery; 1/2 cavolo nero (or kale); 1/2 white curly cabbage; 3 skinned tomatoes (canned are OK) Optional: other seasonal vegetables (potatoes, zucchini, green beans, winter squash, peas …) 1 2 pints vegetable stock; salt, pepper.

Preparation: 

The previous evening, soak the beans in plenty of cold water. Change the water and bring slowly to the boil, with the garlic, sage and cherry tomatoes. Cook slowly for approximately 2 hours, until the beans are tender.  

Discard the garlic and sage, and purée half the beans. While the beans are cooking, wash the vegetables well. Cut the carrots into discs or cubes, the tomatoes into large chunks, and the rest into fine slices. Put all the vegetables into a large pot to fry for 5 minutes in a good swirl of olive oil. Add the herbs, salt, pepper, the whole and puréed beans and the stock. The quantities should be such as to end up with a thick soup, but remember that the cabbage and cavolo nero will release a lot of water.

Check the seasoning and cook with the lid on for about an hour and a half on a low flame. Serve it on top of hot toast rubbed with raw garlic. Dress with plenty of olive oil and black pepper.

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Tuscan vegetable and bread soup

Soups. 10. Tuscan vegetable and bread soup

Ingredients: 8 oz dried cannellini beans, soaked overnight and cooked already (see below); 2 cloves garlic; Sprig of sage; 3 small tomatoes; Extra virgin olive oil; 1 onion; 1 leek; 2 carrots; 1 stick celery; 1/2 cavolo nero (or kale); 1/2 white curly cabbage; 3 skinned tomatoes (canned Can Be) Optional: other seasonal vegetables (potatoes, zucchini, green beans, winter squash, peas …) Sprig of thyme; 1 liter (2 pints) vegetable stock; Salt, pepper; 300g Tuscan-style bread in 1 cm slices.

Preparation:

The previous evening, soak the beans in plenty of cold water. Change the water and bring slowly to the boil, with the garlic, sage and small tomatoes. Cook slowly for approximately 2 hours, until the beans are tender.

Discard the garlic and sage, and purée half the beans. While the beans are cooking, wash the vegetables well. Cut the carrots into discs or cubes, the tomatoes into large chunks, and the rest into fine slices. Put all the vegetables into a large pot to fry for 5 minutes in a good swirl of olive oil. Add the herbs, salt, pepper, the whole and puréed beans and the stock. The quantities should be such as to end up with a thick soup, but remember that the cabbage and cavolo nero will release a lot of water.

Check the seasoning and cook with the lid on for about an hour and a half on a low flame. Take a terracotta bowl and line it with slices of bread. Add some soup. Alternate layers of bread and soup.

Dress with plenty of olive oil and black pepper. Allow to rest for at least 2 hours so that the bread absorbs the liquid well. This can be served hot (boil again for 20 minutes, being careful not to burn the bread, or bake at 210°C for 10 minutes), at room temperature, or chilled, dressed with more olive oil.

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Pappa al Pomodoro ~ Tuscan Tomato, Bread and Herb Soup

Soups. 11. Pappa al Pomodoro ~ Tuscan Tomato, Bread and Herb Soup

Ingredients for 6 people as a filling soup, or for 12 as share of a picnic-style meal with cheeses, pulses etc .: 2 medium onions, finely chopped very; 3 sticks celery, chopped very finely; 2 wide clove of garlic, one Whole, one finely chopped or crushed; 1.5 kg (just over 3 lb) tasty, ripe tomatoes; Good extra-virgin olive oil; Black pepper; Small bunch basil, leaves only (at least 25 leaves); 750 ml (1.5 pint) vegetable stock, prepared by boiling water with a stock cube, onion, celery and carrot; 6-10 slices firm (stale, 3 days old is perfect!) Tuscan bread (or firm farmhouse loaf), cut Into small parts.

Preparation:

Bring a large pot of water to the boil and turn off the heat. Put the tomatoes into the water and leave for a couple of minutes. Test with a knife tip to see if the skin peels away easily. Discard the water and skin the tomatoes. Chop quite finely.

Heat a good swirl of olive oil in a large pot. Add the whole clove of garlic, the onions and celery and sauté for a few minutes, until the onion is translucent but not browning. Add the chopped tomatoes, a pinch of salt and some black pepper, and cook gently for a couple of minutes.

Add the stock and the pieces of bread and cook, covered, for a further 20 minutes on a low flame. Make sure there are no large pieces of bread that have not been turned into mush! Add more stock or hot water if necessary (the consistency should be mushy but not too liquid – just about possible to eat with a fork). Locate the cooked garlic and squeeze it back into the dish with a garlic press. Add the raw chopped or crushed garlic and the finely chopped basil. Taste for seasoning.

You can serve this hot, at room temperature or chilled. Serve with plenty of freshly ground black pepper and raw extra virgin olive oil to swirl on top at the table.

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Springtime Minestrone

Soups. 12. Springtime Minestrone

Ingredients: 8 oz dried cannellini beans soaked overnight and cooked (see below); 2 cloves garlic; 3 small tomatoes; Extravirgin olive oil; 1 onion; 2 leeks; 2 carrots; 2 sticks celery; 1/2 savoy cabbage; 1 or 2 potatoes; 3 skinned tomatoes (canned Can Be) Other seasonal vegetables (chard, spinach, peas …) a handful of Each; Several sprigs of thyme; 1 liter / 2 pints vegetable stock; salt, pepper.

Preparación:

The previous evening, soak the beans in plenty of cold water. Change the water and bring slowly to the boil, with the garlic, sage and small tomatoes. Cook slowly for approximately 2 hours, until the beans are tender.

Discard the garlic and sage, and purée half the beans. While the beans are cooking, wash the vegetables well. Cut the carrots into discs or cubes, the tomatoes into large chunks, and the rest into fine cubes or slices.

Put all the vegetables into a large pot to fry for 5 minutes in a good swirl of olive oil. Add the herbs, salt, pepper, the whole and puréed beans and the stock. The quantities should be such as to end up with a thick soup, but remember that the cabbage will release a lot of water.

Check the seasoning and cook with the lid on for about an hour and a half on a low flame. Add the thyme towards the end of the cooking process. Dress with plenty of olive oil and black pepper. Soup is often served in Tuscany in a bowl which has toasted farmhouse bread placed in it, rubbed lightly with raw garlic and drizzled with olive oil.

Notes:

Minestrone is often served in Tuscany in a bowl which has toasted farmhouse bread placed in it, rubbed lightly with raw garlic and drizzled with olive oil.

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Bell pepper soup

Soups. 13. Bell pepper soup 

Ingredients: 6 wide red and / or yellow peppers; 1 medium potato; 1 liter (2 pints) vegetable stock; 1 cup milk; Half cup yogurt; 2 cloves garlic; Herbs to garnish (e.g. fresh oregano, parsley).

Preparation:

Grill or roast the peppers until the skin is blackened. Place in an airtight container to “sweat” for half an hour, so that the skins slip off easily. Cut the peeled, deseeded pepper into strips and place in a pot with a generous swirl of olive oil and a clove of garlic, cut in half. Fry for 5 minutes.

Add the potato, peeled and cut into 1 inch cubes, and the vegetable stock, to cover (no more). Cook on a medium heat until the potato is tender.

Blend the soup, adding the milk. Add a finely minced clove of garlic to the cup of yogurt. Serve bowls of soup with a little swirl of extra virgin olive oil and a swirl of the yogurt on top, and a tiny sprinkle of fresh oregano (or parsley) for color.

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Baked Potato Soup

Soups. 14. Baked Potato Soup

Ingredients: 4 baking potatoes (ends up to be about 3 cups of potatoes); 2/3 cup butter; 2/3 cup flour; 5 cups milk; 1 cup chicken broth; 1/2 cup minced onions; 1/2 teaspoon salt; 1/2 tsp black pepper; 12 slices of bacon, cooked and crumbled; 1/2 cup cheddar cheese, shredded; 1/2 cup sour cream.

Preparation:

Bake the potatoes in your microwave until soft. Let them cool for a few minutes and then slice open and scoop out the insides into a bowl. Set aside. Melt the butter in a large pan (I use my Dutch oven) over medium low heat. Whisk in the flour to make a roux. Cook for about 1 minute, stirring constantly. Pour the milk in stirring constantly. Pour in the chicken broth. Continue to stir. Bring the heat up to medium. Keep stirring until the mixture is thickened. Add the potatoes, onions, salt, pepper, bacon and cheese. Stir until all the ingredients are mixed thoroughly. (You will have potato lumps in the soup. This is what you want). Keep stirring and heat through for about 15 minutes. At this point, stir in the sour cream until well blended. Serve immediately. Note: You might want to make an extra slice or two of bacon and have some more shredded cheese on hand to garnish your bowl of yummy soup!

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Links of interest:

The Gastrosite of Spanish recipes  — The Gastrosite of….on Facebook Some Pieces of the French Cuisine  — –  The French Cuisine as It Really Is —  The Italian Cuisine as It Really is — InterGastroLinksLa Isla Bonita Caribbean Recipes —  PhotoGastrosite by Carlos MIrasierras —  Carlos Mirasierras on Scribd — Carlos Mirasierras on Pinterest —  Gastronomía Española por Carlos MirasierrasLa Cocina BritánicaCarlos Mirasierras google +

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