Italian Recipes

This can be a truly basic soup that could possibly be changed in numerous ways. You could add some pancetta even though making the soup or as a garnish when serving, you could add some rice or smaller shaped pasta to the soup as it simmers, or you could ladle the soup over a slice of crusty grilled country bread rubbed with garlic. I’m attempting to keep my lunches light and healthy this spring, so I basically served the soup with a sprinkling of fresh herbs on top. I discovered the beans seriously added texture and created a soup that was hearty enough to maintain you satisfied on it’s own. The flavors within the soup truly strengthen as it sits, so it’s a fantastic soup the day just before you strategy to serve it and let it sit inside the refrigerator overnight. Simply reheat just before serving!

Serves 4

3 Medium Sized Red Peppers, Cleaned & Roasted (See Below)

1 Medium Onion, Peeled & Finely Diced

2 Carrots, Trimmed, Peeled & Finely Diced

2 Cloves Garlic, Peeled & Minced

2 Cans Chickpeas (Garbanzo Beans – 15 Ounces Each) Drained

3 Tablespoons Olive Oil

4 Cups Chicken Or Vegetable Broth

1 Tablespoon Honey

Pinch Red Pepper Flakes (Optional)

Salt & Pepper To Taste

To Garnish:

Extra Virgin Olive Oil

Cracked Black Pepper

Fresh Chopped Oregano or Thyme

To roast the peppers, preheat the broiler to high. Cut the peppers into quarters lengthwise, removing the core, membranes & seeds. Cover a baking sheet with aluminum foil and lay the peppers cut side up on the baking sheet. Place under the broiler and cook until the skin is blistered and slightly blackened. Remove the peppers from the baking sheet and place in a plastic bag and let sit until cool enough to handle. At this time, the skin should easily slide off the peppers. Coarsely chop the peppers.

In a heavy sauce pan heat the oil and cook the onion, carrots, and garlic until softened. Add the roasted peppers, broth, one can of chickpeas, honey, roasted red pepper flakes (if using) salt and pepper. Bring to a boil, then reduce the heat to a simmer and cook over low heat for 20 minutes. Taste, and adjust seasonings. Use a hand wand, or process the soup in batches in your food processor or blender, and puree until smooth. Add the remaining can of chickpeas, return the soup to the pot, and continue to cook for an additional 10 minutes.

Serve soup warm in individual bowls with a drizzle of extra virgin olive oil, a sprinkling of cracked black pepper, and a little chopped fresh herbs on leading.

Clearly one can get tired of consuming asparagus, regardless of whether it is roasted, sauteed, or blanched, so I decided to use some of my asparagus bounty to make a soup. When cooked, the lovely green color of asparagus darkens to a less attractive color so I added some spring peas into the soup both to boost the color and texture, together with to add a hint of sweetness. I wanted a truly healthy soup, so I didn’t add in any cream, just a bit grated parmesan for flavor. To make certain a definitely creamy texture, I simply pureed my soup until it was quite smooth. To serve, I drizzled just a little fat totally free sour cream on leading with some chopped chives, despite the fact that blanched asparagus ideas are also very fairly as a garnish.

Serves 4

2 Pounds Asparagus, Trimmed & Cut Into 2 Inch Pieces

1 Small Onion, Peeled & Diced (About 1/2 Cup)

1 Tablespoon Olive Oil

Salt & Pepper

1/2 Cup Peas (Frozen Work Fine)

3 Tablespoons Grated Parmesan Cheese

3 to 4 Cups Chicken Broth

To Serve:

Sour Cream Thinned With Some Milk

Place 1 cup of the chicken broth in a saucepan along with the asparagus and peas, and cook until tender over medium heat. In a small saucepan, heat the olive oil and cook the onion until incredibly tender. Place the asparagus and the broth they were cooked in, peas, onion, cheese, salt, pepper, and half the remainder of the chicken broth in a blender and pulse until incredibly smooth. Continue to add the chicken broth until you have reached the desired thickness. Serve warm with a drizzle of sour cream on leading.

My family loves this soup. It’s easy, it cleans out the cabinets as well as the fridge, and it truly loads an awful lot of fiber and vegetable-goodness into each and every bowl. A traditional Italian vegetable soup loaded 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 making use of a sharp knife.

2 – Heat the butter and oil together in a huge saucepan, add the bacon and cook for a couple of mins. Add the garlic and onion and fry for a couple of mins, then stir inside celery, carrots, and potatoes and fry for 2 mins longer, stirring the vegetables occassionally.

3 – Add the beans towards the saucepan and fry for 2 mins. Stir inside zucchini and cook for two mins longer. Cover and cook all of the vegetables, stirring frequently, for about 15 mins.

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 one hour. Remove and discard the cheese rind.

5 – Add the spaghetti pieces towards the pan and cook for 20 minutes. Serve sprinkled with freshly grated Parmesan cheese.

Servings: 8 to 10

Ingredients:

• Grated parmesan cheese
• 1 pack of tortellini, refrigerated
• Salt and pepper
• ½ cup fresh basil leaves
• 2 cups, baby spinach leaves, pre-washed
• 1 can of Italian style tomatoes, stewed
• ½ cup of red wine, dry
• 4 cups of chicken broth

Directions:

Mix the broth, wine and some stewed tomatoes in a huge pot and make it boil. Add up the tortellini and cook for around 5 to 7 minutes or just follow the cooking time said on the  package. Add the basil and spinach leaves and cover the pot. Remove the pot and let it stand on room temperature for 2 more minutes until all the leaves have wilted.

You can now pour the soup in the bowl and top with some parmesan cheese.

Photo via mytastytreasure.blogspot.com

Ingredients:

• 9 oz of fresh or frozen ravioli
• 1 can of kidney beans
• 2 cups of beef broth
• 1 cup of water
• 1 can of Italian tomatoes
• 1 tbsp of jarred garlic, minced
• 1 tsp dried oregano
• 1 onion, chopped

Directions:

Chop the onion and sauté with olive oil in a dutch oven until it is soft. Add up the oregano and garlic and sauté again for a minute with more stirring this time. Add up some canned tomatoes with all the liquid ingredients. Drain the beans and add them up as well along with the ravioli. If you happen to use frozen ravioli, then you would need to boil them first.

Let the soup boil and cook the raviolis until they become tender. You can start pouring it in bowls once the soup is done.

Photo via tasteofhome.com

Ingredients:

• 2 tbsp olive oil
• 1 finely chopped sweet onion
• 6 zucchinis, peeled, chopped
• Salt and ground pepper
• 4 cups chicken stock/ canned broth
• ¼ cup cream
• 2 tbsp fresh oregano, finely chopped

Directions:

Heat some olive oil in a large plan under medium heat. Add up the onion, stir until they get soft. Follow up the zucchinis along with some pepper and salt. Cook them altogether until they reach the color of golden brown. This would take about 5 minutes.

Bring to a simmer the stock and oregano. Cover and wait until the veggies are tender that would last for about 15 minutes. After which, you can already take away the pot from the stove.

Using a blender, puree the soup in tiny portions until they are completely smooth. Pour it all back in the pot, add the cream and let it simmer for a couple of more time. Add some pepper and salt if you like.

This soup is served best immediately but can also be stored in the refrigerator and reheated.

Photo via flickr.com

There is nothing more refreshing than a hot bowl of Italian soup to get you through the cold season. Served before a meal or as a meal, this wonderful soup recipe will make anyone relax as the freezing temperatures and high winds enfold their homes.

Let’s make a delicious, quick and easy to make cauliflower soup using canned broth and tomatoes and of course chunks of cauliflower. Just season the soup with a little thyme and nutmeg and your ready for a great meal.

Here are the Ingredients:

• 1 large head of cauliflower
• 1 yellow onion
• 2 carrots, sliced
• 2 cloves of garlic, chopped
• 2 oz. of pancetta, chopped
• 2 Tbls of olive oil
• 1 Tbls of butter
• 1 15oz. can of diced tomatoes
• 2 Tbls of tomato paste
• 1 quart of chicken broth
• 1/2 tsp of freshly grated nutmeg
• 1 tsp of dried thyme
• 1/2 tsp of salt
• 1/2 tsp of freshly ground black pepper
• 1/2 cup of freshly grated parmesan cheese
• 1 pound of ditali pasta

Preparation

• Break the cauliflower up into florets and set aside.
• In a large pot sauté the onions, carrots, garlic and pancetta, in the olive oil and butter for 10 minutes.
• Add the cauliflower, tomatoes, tomato paste, thyme, nutmeg and broth.
• Bring to a boil, reduce and simmer for 45 minutes.
• Season with salt and pepper.
• Bring 4 quarts of salted water to a boil and cook the pasta until al dente, around 8 minutes.

Place the pasta in a bowl and top with soup. Serve with parmesan cheese and a nice Shiraz. Serves 4 to 6 people.