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Nothing compares to a hot bowl of soup after a long day at the work. A nice beginning to a hearty meal.  The word soup is of Sanskrit origin! It is derived from the su and po, which means good nutrition. Soups are great as fillers when you are on a diet. Don't want to stuff yourself at dinner? Have a soup just before.

A cup of soup also makes for a smart low-cal snack. Do your kids cringe at the sight of vegetables? The perfect solution to that would be soups! Soups are the perfect way to incorporate vegetables in your diet. Not only are they nutritious but they are very tasty too. So now you can sneak in vegetables like tomatoes, spinach and cabbage in your child's diet and have him enjoy it!

Soups are energisers! Do you eat late some evenings? Simply have a bowl of soup. The high water content in soups will keep you full and give you nutrition too. A bowl of hot, delicious soup would make a great dinner. And no, you wouldn't even see the need to wake up later for a midnight snack!  Soup is he most natural dietary food that provides all the vitamins your body requires.

If you have a great soup or broth recipe, please share with us. If you have questions regarding this recipe page, please fill out our online contact form and it will be our pleasure to respond. ♥ The Italian Cook

Soup & Broth Recipe List

Aosta Valley Soup

 

Aosta Valley Soup

Aosta Valley SoupIngredients:

12 oz. Fontina Cheese Val d'Aosta
6 oz. Tomato pulp
4 - 6 slices of rye bread
3 tablespoons of olive oil
1/2 onion
garlic (1 clove)
fresh parsley
fresh basil
salt & pepper

Directions:

1• Chop the onions, garlic, parsley, basil and tomato.
2• Fry this mixture in the olive oil until cooked.
3• Salt & pepper to taste.
4• Place the bread in a dish that can go into the oven.
5• Cover with the sauce and slices of Fontina Val d'Aosta cheese.
6• Place in oven at 350 degrees until brown.

Serves 4 to 6 people.

Fish Soup - Zuppa di Pesce

 

Fish Soup - Zuppa di Pesce

Fish SoupIngredients: Fish Stock

• 1 pound cod, skin removed, bones reserved
• 20 shriimp (medium cleaned and deveined)
• 1 large onion
• 2 carrots - chopped
• 1/2 cup parsley

Other Ingredients:

• 1/2 pound cleaned squid tubes
• 1/2 pound cleaned scallops
• 5 tablespoons olive oil
• 1 large onion - fully chopped
• 1 carrot -finely chopped
• 3 garlic cloves - finely chopped
• 1/2 teaspoon cayenne pepper
• 1 fennel - thinly sliced
• 1/2 cup white wine
• 12 ounce chopped tomatoes

Directions: Fish Stock

1• Rinse the fish bones removing any blood or guts.
2• In a large suacepan (medium heat) add cod and shrimps with enough water to cover.
3• Bring to a simmer and add the onion, carrot and sterns from the parsley then simmer for 20 minutes.
4• Strain and it should measure 5 to 6 cupss - if less add some water - if more reduce gently.

Final Directions:

1• Heat oil in a saucepan and cook the onion, celery, carrot, garlic and chopped parsley over low heat for 7 minutes or until softened but not brown.
2• Add the cayenne pepper and seaon wll.
3• Stir in the fennel and cook for 3 minutes.
4• Add the white wine and gently increase the heat and cook until the wine is absorbed.
5• Stir in the tomatoes then add the fish stock and bring to a boil.
6• Reduce heat and simmer for 20 minutes.
6• Add the sliced squid to the pan with the fish pieces and simmer for 2 minutes.
6• Taste and add more seasoning to your taste if neccessary.

Serves 4 guests

Leek and Basil Soup

 

Leek and Basil Soup

Leek and Basil SoupIngredients:

1 tbsp Pure Olive Oil
2 leeks,washed,white part sliced
1 red onion,chopped
2 tbsp Pesto Basil Sauce
1 garlic clove,.nely minced
2 potatoes,peeled and sliced
4 cups heated chicken stock 1 L
salt and pepper

Directions:

1• In a large saucepan,heat oil over medium-low heat.Add leeks and onion. Cook 5 minutes.
2• Add remaining ingredients,season to taste with salt and pepper,and bring to boil.Cook at least 20 minutes overlow heat,stirring occasionally,until potatoes are tender.Serve hot.

Serves 4 to 6 people.

Ministrone Sicilian Style Soup

 

Ministrone Sicilian Style Soup

Ministrone SoupIngredients:

1 /4 cup Pure Olive
8 celery stalks diced
3 carrots,diced
1 large onion,diced
3 medium potatoes,sliced
1 can 28 oz. Italian Peeled Tomatoes, chopped, with juice
1 can Red Romano Beans (drained and cleaned)
8 cups chicken stock
1 cup frozen peas
1 /4 lb Spaghetti
2 tbsp fresh basil,chopped
Parmesan Cheese
salt and pepper


Directions:

1 • Heat olive oil in skillet.Add celery, carrots and onion.Cook about 5 minutes, stirring occasionally.
2 • Add potatoes, beans, tomatoes with juice,and chicken stock.Season with salt and pepper to taste.Cook for 15 minutes.
3 • Add peas and spaghetti broken in small pieces.Cook 7-8 minutes,or until spaghetti are tender.Add basil and serve with Parmesan cheese on top.

Serves 6 to 8 people.

Pasta and Fagiola

 

Pasta and Fagiola Soup

Pasta and Fagiola SoupIngredients:

4 tablespoons olive oil
2 garlic cloves, minced
1 (16-ounce) can Italian plum tomatoes, drained, chopped
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried oregano, crumbled
1 (15-ounce) can cannellini beans, rinsed, drained
Salt and pepper
8 ounces elbow macaroni, freshly cooked
Freshly grated Parmesan cheese

Directions:

1 • Heat 3 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until brown, about 2 minutes.
2 • Stir in tomatoes and cook 5 minutes.
3 • Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon, about 15 minutes.
4 • Add beans and cook until heated through, about 5 minutes.
5 • Season with salt and pepper. Place pasta in bowl. Toss with remaining 1 tablespoon oil. Pour sauce over and toss thoroughly.
6 • Serve, passing Parmesan separately.

Serves 2 to 4 people.

Stracciatella (egg drop soup)

 

Stracciatella Soup

StracciatellaIngredients:

8 cups chicken stock 2 L
1/2 cup orzo 125 mL
1 pkg (300 g) frozen chopped spinach, thawed, well-drained and finely chopped 1
1 egg, slightly beaten 1
1/4 cup grated cheese 50 mL

 

Directions:

1 • In large saucepan, bring stock to a boil over high heat. Stir in orzo; cook 10 minutes or until tender but firm.
2 • Stir in spinach. Pour beaten egg into boiling soup, stirring constantly. Sprinkle with Parmesan and serve immediately.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Makes 4 servings


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