Mangia Bene Pasta
Italian Soup Recipes
Minestra alla Genovese
(Serves 4)
2 tablespoons olive oil
1 cup chopped onions
1 cup chopped leeks
1 cup diced potatoes
1 cup diced carrots
Salt and pepper
6 cups chicken broth
Pinch of saffron
1/2 cup cut green beans
1/2 cup diced zucchini
2-3 ounces linguine
Pesto (recipe follows)
Parmesan cheese for garnish
Heat the oil in a large stockpot.
Add the onions and saute over low heat for 5 minutes.
Add the leeks, potatoes, carrots, salt and pepper. Saute another 5 minutes
Add the chicken broth and saffron. Bring to a boil then reduce heat.
Cover and simmer for 30 minutes.
Add the green beans and zucchini.
Break the linguine into 1-2 inch pieces and add to the soup.
Cook for 15 more minutes.
Just before serving, stir half of the pesto into the hot soup.
Top individual serving with Parmesan and pass additional pesto.
Pesto:
2 garlic cloves
12 large basil leaves
1/4 cup grated Parmesan
1 heaping tablespoon tomato paste
1/4 cup olive oil
Put the garlic, basil, and Parmesan in a food processor and puree.
Add the tomato paste and olive oil. Puree until combined.
Onion Soup
(Serves 6 – 8)
1/2 cup olive oil
3/4 pound onions, thinly sliced
3 garlic cloves, minced
1/2 cup tomato puree
6 cups beef broth
Salt and pepper
7 ounces spaghetti
1/4 cup grated Parmesan cheese
Heat the olive oil in a large soup pot over medium-low heat.
Add the onions, and sauté until the onions are well browned, 8 to 10 minutes.
Add the garlic and cook 1 minute.
Add the tomato puree and cocok 2 minutes.
Add the broth and bring to a boil.
Reduce the heat, cover, and simmer 30 minutes.
Break the pasta into 1-inch pieces.
Bring the soup back up to a boil and add the pasta.
Season the soup with salt and pepper.
Cook the soup until the pasta is al dente, about 8 to 9 minutes.
If the soup is too thick, add more broth or water.
Serve topped with grated Parmesan cheese.
Split Green Pea Soup
“Zuppa di Piselli Secchi”
(Serves 8 to 10)
1 pound dried split green peas
6 to 8 cups water
1 smoked ham bone
1 large onion, chopped
2 carrots, sliced
2-3 celery stalks, sliced
1/2 teaspoon garlic powder
1 tablespoon tomato paste
Salt and pepper
In a large stockpot, combine all the ingredients with 6 cups of water.
Bring the mixture to a boil over medium heat.
Reduce the heat and simmer for 1 hour.
Remove the ham bone from the pot to a cutting board.
Cut off the meat, trim the fat, and discard the bone.
Cut the meat into bite-size pieces and return them to the pot.
Cook 30 to 60 minutes longer, until the soup is of desired consistency.
Add additional water any time during cooking if the soup gets too thick.
Venetian Pea and Rice Soup
"Risi e Bisi"
(Serves 4)
4 cups chicken or beef broth
2 tablespoons olive oil
4 tablespoons butter, divided
1 small onion, diced
2 ounces thick pancetta, diced
3/4 cup risotto rice
2 cups peas
2 tablespoons chopped mint
4 tablespoons Parmesan cheese
Salt and pepper
Bring broth to a simmer in a saucepan.
In a large deep skillet, heat the oil and 2 tablespoons of butter.
Add the onion and cook over low heat until soft, about 5 minutes.
Increase heat to medium, add pancetta and cook 2 more minutes.
Add the rice and stir to coat well with the oil mixture.
Pour in the hot broth, lower the heat, and simmer 10 minutes.
Add the peas and cook until rice is tender, 6-7 minutes.
Remove from heat, stir in remaining butter, mint, and Parmesan.
Season with salt and pepper and serve.
Cabbage Soup with Bread and Cheese
(Serves 6)
1 medium Savoy cabbage, cored and quartered
Salt and pepper
10 to 12 ounces Fontina cheese, thinly sliced
12 slices rye, whole wheat, or Italian bread
6 slices bacon, cooked crisp and crumbled (optional)
6 cups chicken or beef broth, warmed to a simmer
1/4 teaspoon cinnamon
2 tablespoons unsalted butter, cut into pieces
Bring a large pot of salted water to a boil over high heat.
Add cabbage and reduce heat to a simmer.
Cook uncovered until tender, 15 to 20 minutes.
Drain and allow to cool.
Thinly slice the cabbage crosswise.
Preheat the oven to 350 degrees F.
Arrange 4 slices of the bread in a deep 3-quart baking dish.
Cover with half of the sliced cabbage, half of the cheese, and half of the bacon.
Repeat the layers and cover with the remaining bread.
Season the broth with salt and pepper, and add the cinnamon.
Carefully pour the broth over the contents of the baking dish.
Dot the top with butter.
Bake for 45 minutes, or until the top is brown and the soup is bubbling.
Remove from oven and let rest for 5 minutes.
Spoon the toast and cabbage into serving bowls and add some of the broth.
Tomato and Spinach Soup
(Serves 2)
1 tablespoon olive oil
1/4 cup finely chopped onion or shallot
1 large garlic clove, minced
1 (15 ounce) can diced tomatoes, drained
1 (15 ounce) can crushed tomatoes
1 cup vegetable or chicken stock
5-6 ounces fresh spinach, coarsely chopped
Salt and pepper
Parmesan cheese for garnish
In a medium saucepan over moderate heat, combine olive oil, onion, and garlic.
Saute for 5 minutes.
Add the diced and crushed tomatoes, and the stock. Stir to combine.
Bring the soup up to a boil and stir in spinach. Season with salt and pepper.
Reduce heat and simmer, uncovered, 15 to 20 minutes.
To serve, sprinkle individual servings with Parmesan cheese.
Quick and Easy Chicken Soup
(Serves 4)
1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
2 medium carrots, diced
1 parsnip, chopped (optional)
1 medium onion, chopped
2 celery stalks, chopped
2 bay leaves
Salt and pepper
6 cups low-sodium chicken broth
4-5 ounces tubetti or similar-size pasta
2 tablespoons chopped fresh parsley
Cut chicken breasts into bite-size pieces; set aside.
Heat olive oil in a large stockpot over medium heat.
Add the carrots, parsnip, onion, and celery and sauté 5 to 6 minutes.
Add the bay leave, salt and pepper, and broth.
Cover and cook for 10 minutes.
Add the chicken, pasta, and parsley.
Cook another 10 minutes or until pasta is tender.
If the soup is too thick add some broth or water.
Serve.
Quick Minestrone Soup
(Serves 4)
1/4 cup olive oil
1 small onion, chopped
2 garlic cloves, mined
6 cups chopped kale
1 pound bag frozen mixed Italian vegetables (zucchini, green beans, cauliflower, broccoli)
1 (14-ounce) can diced tomatoes in juice
1 cup ditalini or similar-size pasta
5 cups chicken broth
2 cups water
Salt and pepper
1 (15-ounce) can cannellini beans, drained
Grated Parmesan cheese for serving
Heat oil in a large stockpot over medium-high heat.
Add the onion and garlic. Cook for 3 minutes.
Add the kale and sauté for 1 minute.
Add vegetables, tomatoes, pasta, broth, water, salt and pepper.
Simmer, uncovered, until vegetables are tender and pasta is cooked, about 10 minutes.
Mash half of the beans with a fork or process in a food processor.
Stir the mashed and whole beans into the soup.
Cook another 5 minutes.
Serve in individual bowls sprinkled with Parmesan cheese.
Italian Wedding Soup
(Serves 8)
1 large egg
8 ounces ground veal
8 ounces ground beef
1/3 cup Italian-flavored bread crumbs
2 tablespoons minced parsley
1/4 teaspoon ground nutmeg
Salt to taste
8 cups chicken broth
Pepper to taste
3 cups escarole, chopped into small pieces
Grated Parmesan cheese for sprinkling
In a large bowl, lightly beat the egg.
Add the veal, beef, bread crumbs, parsley, nutmeg, and salt. Mix well.
Form the mixture into balls about 1-inch in diameter. Set aside. *
In a large pot, bring the broth to a boil. Add pepper to taste.
Add the escarole to the broth, cover, and simmer for 5 minutes.
Add the meatballs and simmer for an additional 5 minutes
Serve in soup bowls. Sprinkle with Parmesan cheese.
* Meatballs in this soup are traditionally cooked in the broth.
If you prefer, you may bake or saute them first before adding them to the broth.
Variations:
With pasta:
After adding the meatballs, cook for 5 minutes, then add 3/4 cup of any very small pasta
(such as orzo, mini stars, or pastina) and cook for additional time depending on the size of the pasta
used, usually 6-8 minutes.
With egg:
In a bowl, whisk together 1 egg, 1 tablespoon Parmesan cheese, and dash of salt.
Slowly whisk the egg mixture into the simmering soup and cook for 2 more minutes.
Quick and Easy Vegetable Soup
(Serves 4)
2 teaspoons olive oil
1 small onion, chopped
1 garlic clove, chopped
1 teaspoon Italian seasoning
Pinch of red pepper flakes (optional)
2 carrots, cut into small cubes
2 stalks celery, sliced
1 small zucchini, quartered and sliced
2 cups chopped fresh spinach
32 ounces vegetable or chicken broth
1/2 cup frozen or canned beans
2 tablespoons tomato paste
1/2 cup digitali, elbows, or other small pasta
Salt and pepper
Garnish: Grated Parmesan cheese
In a large soup pot, heat olive oil over medium heat.
Add the onions, garlic, Italian seasoning, and red pepper flakes.
Saute about 5 minutes, or until the onions are just beginning to brown.
Add the carrots, celery, zucchini, and spinach.
Saute 2-3 minutes.
Add the broth, beans, and tomato paste.
Bring the soup to almost a boil and add the pasta.
Reduce heat to low, cover, and simmer for 20-25 minutes.
Add some water if the soup is too thick.
Season with salt and pepper.
Serve. Sprinkle with Parmesan, if desired.