Mangia Bene Pasta
Italian Soup Recipes
Tortellini Soup
(Serves 4-6)
2 teaspoons olive oil
1-1/2 cups chopped onion
1/2 cup chopped red pepper
1 teaspoon Italian seasoning
3 garlic cloves, minced
2 cups chopped spinach
1 (16 ounce.) can navy beans, drained
2 (14 ounce) cans vegetable broth
1 (15 ounce) can whole tomatoes, undrained, and chopped
1 can artichoke hearts, cut into quarters
8 ounces cheese tortellini
Grated Parmesan cheese for sprinkling
Heat the oil in a saucepan over medium-high heat.
Add the onion, pepper, seasoning, and garlic. Sauté 5 minutes.
Add the spinach, beans, broth, tomatoes, and artichokes.
Bring to a boil, reduce heat and simmer 2 minutes.
Add the tortellini and simmer until the tortellini are tender, usually 8-10
minutes.
Serve in individual bowls. Sprinkle each with Parmesan.
Escarole Soup with Meatballs
(Serves 4)
Meatballs:
8 ounces ground beef
1 tablespoon Parmesan cheese, grated
1 slice bread, soaked in milk, and squeezed dry
1 egg yolk
1 teaspoon parsley
Salt and pepper to taste
Combine all the meatball ingredients.
Form into balls 1-inch in diameter. Set aside.
Soup:
4 cups chicken broth
1 head escarole, cut into small pieces
1 small onion, chopped
1/2 cup pastina, or other very small shaped pasta
2 eggs
2 tablespoons Parmesan cheese
Salt to taste
Bring broth to a boil in a large saucepan.
Add the escarole, onion, and meatballs. Cook about 3 minutes.
Add the pastina and cook 4-5 minutes.
In a bowl, whisk together the eggs and parmesan cheese.
Reduce the heat on the soup and whisk in the egg mixture.
Cook 2 more minutes. Serve.
Minestrone
(Serves 4)
2 tablespoons olive oil
1-2 garlic cloves, minced
1 medium onion, chopped
1 carrot, thinly sliced
2 stalks celery, sliced
1 cup shredded cabbage
1 (15 ounce) can cannellini beans, slightly drained
1 (14 ounce) can diced tomatoes
2 (14 ounce) cans beef broth
1/4 cup chopped parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup elbow macaroni
Pinch of red pepper flakes
Salt and pepper to taste
Heat oil in a stockpot over medium heat.
Add garlic, onion, carrot, celery, and cabbage. Sauté 8-10 minutes.
Add beans, tomatoes, broth, parsley, basil, and oregano.
Bring to a boil, reduce heat, cover, and cook 1 hour.
Transfer about 1-1/2 cups of the soup to a food mill or blender and puree.
Return the puree to the soup and add pasta and red pepper. Salt and pepper to taste.
Cook an additional 15 minutes. Add water if the soup gets too thick. Serve.
Stracciatelli/Shredded Egg Soup
(Serves 4)
4 cups chicken broth
3 eggs
Salt to taste
Pinch of nutmeg
1 tablespoon semolina
4 tablespoons grated Parmesan cheese
Reserve 1/4 cup of the cold broth.
Bring the remaining broth to a simmer over low heat.
Break the eggs into a small bowl and add the salt, nutmeg, semolina, and cheese.
Add the cold broth and mix well.
When the soup is at a simmer, drizzle in the egg mixture.
With a spoon, gently move the egg back and forth so that the egg breaks into strands.
Simmer the soup for 1 minute and serve.
Leek and Swiss Chard Soup
"Zuppa di Porri e Bietole"
(Serves 4)
2 tablespoons unsalted butter
1 tablespoon olive oil
2 leeks, white and light green parts, cut into 1/2-inch slices
8 ounces Swiss chard, cut into 1- inch pieces
6 cups chicken stock
1/2 cup Arborio rice
Salt and pepper
1/4 cup grated Parmesan cheese
In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
Add the Swiss chard and chicken stock and bring to a simmer.
Cook until the chard wilts, about 10 minutes.
Add the rice, salt, and pepper.
Cover and cook over low heat about 20 minutes until the rice is cooked.
Stir in cheese and serve.
Zuppa alla Molisana
Chickpea Soup in the Style of Molise
(Serves 4)
1-1/2 cups dry chickpeas, soaked overnight
6 cups chicken broth
3 tablespoons olive oil
2 medium onions, thinly sliced
8 thick slices crusty bread, toasted
3 eggs, beaten
8 ounces mozzarella cheese, sliced
Grated pecorino cheese
Drain the soaked chickpeas, place in a pot, add chicken broth and bring to a boil.
Reduce the heat, cover, and cook until the chickpeas are tender, about 45 minutes.
Drain the chickpeas and reserve the liquid.
In a deep skillet over medium-low heat, add the oil and onions.
Cook onions until soft and translucent.
Add the chickpeas to the skillet and cook 5 minutes, stirring frequently.
Add the reserved liquid.
Bring to a simmer and cook 10 minutes to reduce the liquid a little. Stir occasionally.
Preheat the oven to 375 degrees F.
Oil a baking dish, about 9 x 13 x 2-inches.
Dip the bread in the beaten eggs and place 4 slices in the baking dish.
Add the chickpeas and broth, half of the mozzarella, and a handful of pecorino cheese.
Add the remaining 4 slices of bread and top the bread with the remaining mozzarella.
Sprinkle the top with additional pecorino cheese.
Bake 20-25 minutes or until bread and cheese is golden brown.
Divide into equal portions in individual soup bowls.
Barley and Bean Soup
"Zuppa di Orzo e Fagioli"
(Serves 4-6)
1 cup cranberry or red kidney beans
2 ounces pancetta or bacon, finely chopped
1 tablespoon olive oil
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
2 garlic cloves, chopped
8 cups water
1/2 cup pearl barley
Salt and pepper
Rinse the beans and put in a bowl. Cover with water and allow to sit for 4 hours.
Drain the beans and add to a saucepan with 8 cups of water.
Cook over low heat, uncovered, about 1 hour, or until the beans are tender.
Drain and reserve the liquid.
In a saucepan over medium heat, sauté the pancetta in the oil until lightly browned, about 5 minutes.
Add the celery, carrots, onion, and garlic. Sauté about 8 minutes.
Puree the beans and the vegetable mixture in a food mill or blender.
Return the puree to the saucepan. Add the reserved cooking liquid, barley, salt and pepper.
Bring to a simmer and cook until barley is tender about 30 minutes. Serve.
Potato and Zucchini Soup with Mint
"Zuppa di Patate, Zucchini e Menta"
(Serves 6)
1 onion, chopped
3 tablespoons olive oil
8 cups chicken stock
3 potatoes, peeled and diced
Salt and pepper
3 small zucchini, thinly sliced
1 cup small dried pasta, such as ditali or tubetti
2 tablespoons chopped fresh mint
Grated Parmesan cheese
In a large saucepan over medium heat, sauté the onion in the oil until tender, about 5 minutes.
Add the stock, potatoes, salt, pepper, and zucchini.
Bring to a simmer and cook 10 minutes until the vegetables soften.
Add the pasta and cook until al dente. Stir in the mint.
Serve in individual bowls and sprinkle with cheese.
Ham, Bean and Spinach Soup
(Serves 4)
1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, chopped
5 ounces fresh spinach, chopped
1 teaspoon sugar
1/4 teaspoon dried oregano
2 (14 ounce) cans chicken or vegetable broth
1/4 cup grated Parmesan cheese
1 (15 ounce) can navy beans, drain top liquid
Salt and pepper
4 tablespoons pastina or orzo
1/2 cup cubed smoked ham
Heat oil in a large saucepan over medium-low heat.
Add the onions and garlic and sauté for 10 minutes.
Add the spinach, sugar, and oregano. Cook 10 minutes.
Add the broth, bring to a boil, then reduce to low.
Stir in the Parmesan, beans with their liquid, pasta, and ham.
Season with salt and pepper. Simmer over low heat for 20 minutes.
Lentil and Sausage Soup
(Serves 6)
1 medium onion, chopped
1 garlic clove, chopped
2-3 stalks celery, sliced
2 carrots, sliced
2 cups dried lentils
8 ounces cooked Italian sausage *
1/4 cup tomato paste or ketchup
Salt and pepper to taste
8-10 cups water
Put all of the ingredients in a large stockpot. Begin by using 8 cups of water.
Place pot over medium-high heat and bring to a boil.
Reduce heat to a simmer and cook uncovered for 1 hour or until lentils are tender.
If soup is too thick, add more water during cooking process.
* You can substitute cubes of smoked ham or prosciutto in place of the sausage
Pasta e Fagiole
(Serves 6 to 8)
1 pound dried or 2 (15 ounce) cans cannellini beans
1/3 cup olive oil
2 medium onions, chopped
4 garlic cloves, chopped
Large pinch red pepper flakes
1-1/2 cups chopped canned Italian tomatoes
6 cups chicken broth
Salt and pepper
2 bay leaves
One 5-inch spring fresh rosemary, or 1 teaspoon dried
One small piece Parmesan or pecorino rind (optional)
4 ounces ditalini or other small pasta
Olive oil and grated cheese for serving
If you are using dried cannellini beans:
Soak the dried beans in 2 quarts of water for 12 to 18 hours.
Change the water once or twice during that time. Drain.
In a large stockpot, heat the olive oil over medium heat.
Add the onions, and cook until softened, about 8 minutes.
Add the garlic and red pepper flakes, and cook for another 4 minutes.
Add the cannellini beans (either dried or canned), tomatoes, broth, seasonings,
herbs, and
cheese rind.
(The cheese rind gives the soup some extra flavor, so if you have a piece available,
add it now)
Bring the soup to a boil. Reduce the heat and simmer gently for 30 to 45 minutes.
(Thirty minutes is enough time for canned beans. Cook dried beans until tender.)
Remove and discard the cheese rind, bay leaves, and rosemary sprig.
Cook the ditalini pasta in boiling salted water until al dente. Drain.
Transfer 2-1/2 cups of the soup to a food processor or blender and puree.
Return the pureed soup to the pot and add the cooked ditalini. Heat through.
Serve with a drizzle of olive oil and a sprinkle of grated cheese.
NOTE:
This soup tastes even better when prepared a day ahead.
The pasta will absorb a lot of the liquid if left to sit in the soup overnight or for any
length of time.
So either wait to add the pasta when reheating or add more broth if necessary.