Friday Soup
Being Italian, and catholic, we always ate Friday Soup on Fridays because it was meatless. The main ingredients were garlic, onions, olive oil and tomatoes. Sometimes the soup had cauliflower in it but it was always served with a nice hearty loaf of Italian bread.
When I went away to college, I was surprised to find that my friends had never heard of Friday Soup! I can't say that they ever developed a taste for it, except for my husband (which was why I married him!).
I still serve a version of this recipe to my family and they love it! Here are both recipes.
Original Recipes
INGREDIENTS
1 large can diced tomatoes
3 or 4 cloves garlic (diced)
3 tablespoons olive oil
1 onion diced
1 bunch cauliflower cut in florets
1 tablespoon Italian seasoning
1 tablespoon garlic powder
1 lb linguine broken in half
1/2 cup Parmesan cheese
salt and pepper to taste
PREPARATION
In a saucepan, saute the garlic and onion until the garlic is brown around the edges.
Add the tomatoes, cauliflower, and spices lower the heat to simmer covered for about 1/2 hour.
In a separate pot, cook the linguine in salted boiling water until the desired texture. When done, pour off 3/4 of the water. Return the linguine to the stove and add the cooked tomato mixture. Simmer for 2 or 3 minutes.
Revised Recipe
INGREDIENTS
1 large can diced tomatoes
3 or 4 cloves fresh garlic crushed
3 tablespoons olive oil
1 onion diced
1 bunch spinach
1 lb cheese tortellini
2 tbs basil
1/2 cup Parmesan cheese
2 cans chicken broth
Salt and pepper to taste.
PREPARATION
In a saucepan, saute the garlic and onion until the garlic is brown around the edges.
Add the tomatoes, spices, and chicken broth. Lower the heat to simmer covered for about 1/2 hour.
After 1/2 hour, add the spinach and tortellini.
Cook for 5 minutes until the tortellini is to the desired texture.
Add the Parmesan before serving.
