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Quick and Easy Italian Soups
Stracciatelli/Shredded Egg Soup
Stracciatelli  (Shredded Egg Soup)
Stracciatelli  (Shredded Egg Soup)
(Serves 4)

Ingredients:

5 cups chicken broth
1-1/4 cups cooked brown or white rice
3 cups fresh spinach leaves, chopped
2/3 cup grated Parmesan cheese, divided
Ground black pepper
3 eggs, beaten

Directions:

Bring broth and rice to a boil in a large sauepan.  Stir in the spinach and 1/3  
cup of Parmesan; season with pepper.  Reduce heat to a simmer. With a
wooden spoon, swirl the soup in a circular motion while pouring the eggs
slowly into the soup.  Simmer for 1 minute.  Divide among 4 soup bowls and
sprinkle with some of the remaining Parmesan.
RECIPES
Stracciatelli (Shredded Egg Soup )
Tomato and Spinach Soup
Quick and Easy Chicken Soup
Quick Minestrone
Kale and Bean Soup
Tomato and Spinach Soup
(Serves 2)

Ingredients:

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

Directions:

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)

Ingredients:

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

Directions:

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 leaves, 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.
Quick Minestrone
(Serves 4)

Ingredients:

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

Directions:

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.
 
 
 
 
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Italian Soup Recipes
ITALIAN SOUP RECIPES  >  QUICK AND EASY ITALIAN SOUPS
KEEP PASTA FIRM IN SOUP
For the best tasting soup, it's important 
that the pasta stays firm and doesn't get
mushy.  Pasta naturally soaks up liquid,
and it will continue to to soak up whatever
brotth it is sitting in, even after the soup is
done.  There are a few ways to minimize
this.

Before you add the pasta, make sure that
the soup is almost done.  Everything else
in the soup should finish cooking in the
same short time that the pasta needs to
cook.  If there are beans in the soup, be
sure that they are almost completely tender
before adding the pasta.  Once the pasta is
cooked, take the soup off the heat, and
serve it.

When freezing the soup to eat another time,
cook the pasta only halfway or omit the
pasta and wait to add it when you defrost
and re-heat the soup. 
INGREDIENTS
Borlotti Beans - Dry
MINESTRONE
There are three Italian words for soup. 
Zuppa is generally used for simple soups,
minestra is for a more substantial soup,
such as a vegetable soup, and minestrone is
considered to be a very substantial or large
soup.  People often ask for a "classic"
minestrone recipe but there is none.  Every
region, city, town, and practically every family
in Italy has its own version.  In Genoa, for
instance, pesto is added to the traditional
regional minestrone.  The important factor in
making a a good minestrone is that fresh
seasonal vegetables be used.  So naturally
the ingredients of minestrone will change
with the seasons.  Feel free to substitute
vegetables in these recipes for what is
available in your area.
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Kale and Bean Soup
(Serves 4)

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
Pinch red pepper flakes
3 cups chopped raw kale
1 teaspoon dried oregano
Salt and pepper to taste
4 cups low-sodium vegetable or chicken broth
1 (15 ounce) can cannellini beans, drained
1 (15 ounce) can diced tomatoes
Grated Parmesan cheese for serving

Directions:

In a large saucepan, heat the olive oil over medium-high heat.  Add the onion;
saute until just starting to brown, 3-4 minutes.  Add the garlic and red pepper
flakes; saute for 30 seconds.  Add the kale, dried oregano, salt and pepper.
Saute until the kale is wilted, about 3-4 minutes.  Add the broth, beans, and
diced tomatoes.  Simmer the soup for 15 minutes. Ladle into bowls; sprinkle
with Parmesan cheese.
 
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