Great Soup Recipes

soup

DELICIOUS SOUPS

Here are a few Great Soup Recipes to keep you warm through all this snow. The best thing about soup is the fresh ingredients. Homemade stock and fresh vegetable always make a delicious meal or first course.

Since all this snow is upon us there is nothing better than a bowl of hot soup to keep you warm. Italian soups can be as simple as broth to a minestrone packed full of vegetables.

These Great Soup Recipes will be a special treat for the whole family. Nothing say love and comfort more than a hearty bowl of soup, some Italian bread and a little vino. Enjoy!

Italian Onion Soup

INGREDIENTS

6 red onions, sliced thin

6 Tbls of extra virgin olive oil

1/4 tsp pepper

1/2 tsp salt

1 Tbls of all purpose flower flour

6 cups beef stock

6 slices Italian bread, cut 1/2 inch thick

1/2 cup of fresh grated Parmesan cheese

PREPARATION

In a large pot sauté onions in olive oil for 3 minutes until browned.

Season with salt and pepper and stir in flour. Blend.

Add beef stock.

Cover and simmer 20 minutes.

Toast bread to a light brown.

Ladle soup into bowl and top with a piece of toast.

Serve with Parmesan cheese.

Serves 4 to 6 people.

Sausage and Tortellini Soup

INGREDIENTS

1 pound bulk Italian sausage, hot or mild

1 yellow onion, chopped

3 carrots, thinly sliced

1 green pepper, chopped

2 cloves garlic, chopped

1/2 cup dry red wine

5 cups beef stock or broth

1/2 cup water

1 15oz. can of diced tomatoes

1 8oz. can of tomato sauce

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp of salt

1/2 tsp of fresh ground pepper

2 zucchini, sliced

1 pound of frozen tortellini

3 Tbsp fresh parsley, chopped

1/4 cup of fresh grated Parmesan cheese

PREPARATION

In a medium size skillet brown the sausage.

Drain and reserve 1 tablespoon of drippings for soup.

In a large pot sauté onions, carrots, green pepper and garlic in drippings until tender.

Add beef broth, water, wine, tomatoes, tomato sauce and sausage.

Season with oregano, basil, salt and pepper

Simmer uncovered for 30 minutes.

Stir in zucchini, tortellini and parsley.

Simmer for 35 more minutes.

Serve with fresh Parmesan cheese.

Serves 4 to 6 people.

Escarole and Lentil Soup

INGREDIENTS

1 pound package of lentils

6 cups water

1 onion, chopped

2 carrots, chopped

1 garlic clove, chopped

3 Tbsp olive oil

1 Tbsp fresh parsley, chopped

1 pound escarole

1/2 tsp of salt

1/2 tsp of fresh ground pepper

1/4 cup of fresh grated Parmesan cheese

PREPARATION

Wash and sort lentils.

Add to water in large pot.

Cover and bring to boil, lower heat.

Simmer 1 hour, until almost all liquid has been absorbed.

In a large pan sauté the onion, carrots, garlic and parsley in a little olive oil.

Trim escarole removing hard and tough leaves.

Cut leaves into two pieces.

Wash thoroughly in cold water.

Add slightly drained escarole leaves to onion mixture.

Cover and simmer 15 minutes, stirring occasionally until escarole is tender.

Add escarole and pan juice to lentils season to taste with salt and pepper.

Serve with fresh grated Parmesan cheese.

Serves 4 to 6 people

Italian Cabbage Soup

INGREDIENTS

1 head of cabbage, chopped

4 potatoes, peeled and cut into pieces

3 stalks of celery, cut into pieces

1 yellow onion, chopped

2 carrots, cut into piece

2 cloves of garlic, chopped

2 Tbls of olive oil

3 Tbls of butter

6 cups of vegetable stock or broth

1 15oz can of tomato sauce

1 15oz can of diced tomatoes

1/2 tsp of salt

1/2 tsp of fresh ground pepper

1/2 pound of spaghetti, broken and cooked

PREPARATION

In a large pot sauté the cabbage, potatoes, celery, onions, carrots and garlic in the oil and butter.

Add broth, tomato sauce and diced tomatoes.

Season with salt and pepper

Simmer for 1 hour.

Add drained spaghetti.

Serves 4 to 6 people

Sweet Yellow Pepper Soup

INGREDIENTS

4 large yellow bell peppers, cut into big pieces

1 yellow onion, chopped

4 cloves of garlic, chopped

2 Tbls of capers

1/4 cup of extra virgin olive oil

3 cups of beef stock or broth

1/2 tsp of crushed red pepper flakes

1/2 tsp of salt

PREPARATION

Heat oil in a large saucepan over medium heat.

Add onion and garlic and cook until golden, stirring often--for about 10 minutes.

Add 1 Tablespoon of capers and the red pepper flakes, and cook for about 3 minutes, stirring often.

Add yellow peppers and salt, cover, and cook 10 minutes.

Add stock, bring to a boil, then reduce heat, cover, and simmer for about 30 minutes--until the peppers are soft.

Puree the mixture, then strain back into the saucepan.

Serves 4 to 6 people

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