Italian Wedding Soup

It's not just for weddings, it's great company to keep you warm this winter season :)

Cook Time: 20 min
Level: Easy
Yield: 8 servings


Ingredients

Meatballs:

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper

Soup:

12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper


Directions

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.


To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.


Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

Fom: foodnetwork.com

Spicy Bean Soup

Cook Time: 45 min
Level: Intermediate
Yield: 10 servings


Ingredients

3 tablespoons olive oil
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper, optional
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-ounce) can tomato juice
1 (6-ounce) can tomato paste
1 (3-inch) piece Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
1/2 cup freshly shredded Parmesan
1/4 cup thinly sliced fresh basil leaves


Directions

Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.


Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

From: foodnetwork.com

Tomato Soup with Pancetta

Cook Time: 25 min
Level: Easy
Yield: 6 servings


Ingredients

1 tablespoon olive oil
3 ounces pancetta, chopped
1 small onion, chopped
3 (3/4-inch-thick) slices rustic rye bread (each about 5 3/4 by 3 3/4 inches), cubed
6 cups canned low-salt chicken broth
1 (28-ounce) can diced tomatoes with juices
1/4 cup coarsely chopped fresh basil leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper flakes
Salt and freshly ground black pepper
1/4 cup mascarpone cheese
1/4 cup sour cream


Directions

Heat the oil in a heavy large pot over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 3 minutes. Add the bread and toss to coat with the pan drippings. Saute until the bread is crisp and golden, about 5 minutes. Add the broth, tomatoes, basil, oregano, and crushed red pepper. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes. Season soup with salt and pepper.


Stir the mascarpone and sour cream in a small bowl to blend. Ladle the soup into bowls. Spoon a dollop of the mascarpone mixture atop the soup and serve.

From: foodnetwork.com

Pasta e Fagioli

Cook Time: 30 min
Level: Easy
Yield: 6 servings


Ingredients

4 sprigs fresh thyme
1 large sprig fresh rosemary
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
3 ounces pancetta, chopped
2 teaspoons minced garlic
5 3/4 cups low-sodium chicken broth
2 (14.5-ounce) cans red kidney beans, drained and rinsed
3/4 cup elbow macaroni
Freshly ground black pepper
Pinch red pepper flakes, optional
1/3 cup freshly grated Parmesan
1 tablespoon extra-virgin olive oil


Directions

Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.


Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.


*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

From: foodnetwork.com

Lentil Soup with Beef

Cook Time: 2 hr
Level: Easy
Yield: 6 servings


Ingredients

2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
6 (14-ounce) cans beef broth
1 (28-ounce) can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves


Directions

Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.


From: foodnetwork.com

Creamy Artichoke Soup

Cook Time: 25 min
Level: Easy
Yield: 4 servings


Ingredients

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish


Directions

Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.


Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.


Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.


* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


From: foodnetwork.com

Tuscan White Bean and Garlic Soup

Cook Time: 10 min
Level: Easy
Yield: 4 to 6 servings (8 cups)

Ingredients

* 2 tablespoons butter
* 1 tablespoon olive oil
* 2 shallots, chopped
* 1 sage leaf
* 2 (15-ounce) cans cannelloni beans, drained and rinsed
* 4 cups low-sodium chicken broth
* 4 cloves garlic, cut in 1/2
* 1/2 cup cream
* 1/2 teaspoon freshly ground black pepper
* 6 slices ciabatta bread
* Extra-virgin olive oil, for drizzling

Directions

Place a medium, heavy soup pot over medium heat. Add the butter, olive
oil, and shallot. Cook, stirring occasionally, until the shallots are
softened, about 5 minutes. Add the sage and beans and stir to combine.
Add the stock and bring the mixture to a simmer. Add the garlic and
simmer until the garlic is softened, about 10 minutes. Pour the soup
into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a
blender and puree until smooth. Be careful to hold the top of the
blender tightly, as hot liquids expand when they are blended. Pour the
blended soup back into the soup pan. Puree the remaining soup. Once
all the soup is blended and back in the soup pan, add the cream and
the pepper Keep warm, covered, over very low heat.

Place a grill pan over medium-high heat. Drizzle the slices of
ciabatta bread with extra-virgin olive oil. Grill the bread until warm
and golden grill marks appear, about 3 minutes a side. Serve the soup
in bowls with the grilled bread alongside.

From: foodnetwork.com

Lentil Soup

Cook Time: 1 hour
Level: Easy
Yield: 6 servings

Ingredients

* 2 tablespoons olive oil, plus extra for drizzling
* 1 medium onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 2 garlic cloves, chopped
* Salt and freshly ground black pepper
* 1 (14 1/2-ounce) can diced tomatoes
* 1 pound lentils (approximately 1 1/4 cups)
* 11 cups low-salt chicken broth
* 4 to 6 fresh thyme sprigs
* 2/3 cup dried elbow pasta
* 1 cup shredded Parmesan

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion,
carrots, and celery. Add the garlic, salt, and pepper and saute until
all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes
with their juices. Simmer until the juices evaporate a little and the
tomatoes break down, stirring occasionally, about 8 minutes. Add the
lentils and mix to coat. Add the broth and stir. Add the thyme sprigs.
Bring to a boil over high heat. Cover and simmer over low heat until
the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to
the bite, about 8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with
olive oil, and serve.

Ribollita

Cook Time: 40 min
Level: Easy
Yield: 6 servings

Ingredients

* 1/4 cup extra-virgin olive oil, plus some for drizzling on bread
* 1 onion, chopped
* 1 carrot, chopped
* 4 ounces pancetta, chopped
* 2 cloves garlic, 1 minced and 1 whole
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 1 tablespoon tomato paste
* 1 (15-ounce) can diced tomatoes
* 1 pound frozen spinach, thawed and squeezed dry
* 1 (15-ounce) can cannellini beans, drained
* 1 tablespoon herbs de Provence
* 3 cups chicken stock
* 1 bay leaf
* 1 (3-inch) piece Parmesan rind
* 4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
* Grated Parmesan, for serving

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion,
carrot, pancetta, minced garlic, salt, and pepper. Cook until the
onion is golden brown and the pancetta is crisp, about 7 minutes. Add
tomato paste and stir until dissolved. Add tomatoes and stir, scraping
the bottom of the pan with a wooden spoon to release all the brown
bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan
rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.

Meanwhile, preheat the oven to 350 degrees F.

Drizzle the ciabatta halves with olive oil. Toast until golden brown,
about 5 minutes. Remove from the oven and rub the top of the toasts
with the whole garlic clove. Place the toasts in the serving bowls and
ladle the soup over the toasts. Sprinkle with Parmesan and serve
immediately.

From: foodnetwork.com

Hearty Tomato Soup with Lemon and Rosemary

Cook Time: 35 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 tablespoons butter
* 1 onion, peeled and chopped
* 2 carrots, peeled and chopped
* 2 cloves garlic, chopped
* 1 15-ounce can cannellini (white) beans, drained and rinsed
* 1 28-ounce can crushed tomatoes
* 3 cups chicken broth
* 1 bay leaf
* 1 sprig of fresh rosemary, plus 1 teaspoon, minced
* 1/2 teaspoon red pepper flakes
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2/3 cup creme fraiche
* Zest of one lemon

Directions

In a large soup pot, melt the butter over medium-high heat. Add the
onion, carrots, and garlic and cook until the vegetables are tender,
about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon
rosemary, and red pepper flakes. Bring the soup to a boil over high
heat, then reduce the heat to low and simmer for 30 minutes, covered.

Puree the soup in a blender in batches, being careful to remove and
discard the bay leaf. Return the soup to a soup pot and keep warm over
low heat. Season with salt and pepper.

In a medium bowl fold in the lemon zest and the remaining teaspoon of
rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls
and dollop each bowl with the lemon rosemary creme fraiche. Serve
immediately.

From: foodnetwork.com

Cheese Tortellini in Light Broth

Cook Time: 20 min
Level: Easy
Yield: 8 servings

Ingredients

* 8 cups low-salt chicken broth
* Freshly ground black pepper
* 2 (9-ounce) packages refrigerated cheese tortellini
* 2 tablespoons chopped fresh Italian parsley leaves

Directions

Pour the broth into a heavy large saucepan. Cover and bring to a boil
over high heat. Season the broth with pepper, to taste. Add the
tortellini. Simmer over medium heat until al dente, about 7 minutes.

Ladle the broth and tortellini into soup bowls. Top with parsley and
Parmesan crisps and serve.

Parmesan Crisps:

Yield: 8 to 10 crisps

1/2 cup grated Parmesan

Preheat oven to 400 degrees F.

Pour a heaping tablespoon of Parmesan onto a silicone or parchment
lined baking sheet and lightly pat down. A silicone baking sheet is
highly recommended. Repeat with the remaining cheese, spacing the
spoonfuls about a 1/2 inch apart.

Bake for 3 to 5 minutes or until golden and crisp. Cool.

Short Ribs with Tagliatelle

Cook Time: 3 hrs
Level: Easy
Yield: 4-6 servings

Daphne's Note: remove the chocolate shavings, and just eat a chocolate
bar afterwards :) or use cheese instead

Ingredients

* 3 tablespoons olive oil
* 2 ounces chopped pancetta (about 1/2 cup)
* 2 1/2 pounds short ribs
* Salt
* Freshly ground black pepper
* 1/4 cup all-purpose flour
* 1 medium onion, chopped
* 1 carrot, chopped
* 1/2 cup fresh parsley leaves
* 2 cloves garlic
* 1 (14-ounce) can tomatoes (whole or diced)
* 1 tablespoon tomato paste
* 1 teaspoon chopped fresh rosemary leaves
* 1 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1 bay leaf
* 2 1/2 cups beef broth
* 3/4 cup red wine
* 1 pound fresh or dried tagliatelle
* 4 to 6 teaspoons shaved bittersweet chocolate

Directions

Place the olive oil in a large heavy soup pot over medium heat. Cook
the pancetta until golden and crisp, about 4 minutes. Meanwhile,
season the short ribs with salt and pepper, and dredge in the flour.
Using a slotted spoon, remove the pancetta from the pan and set aside.
Add the short ribs to the pan and brown on all sides, about 7 minutes
total.

Meanwhile, combine the onion, carrot, parsley and garlic in a food
processor and blend until finely minced. Then add the tomatoes and
tomato paste and pulse.

Once the short ribs are browned, carefully add the mixture from the
food processor to the pot. Return the pancetta to the pot and stir.
Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine.
Bring the mixture to a boil. Reduce the heat and simmer, covered, for
1 hour and 15 minutes. Remove the lid and simmer for another hour and
a half, stirring occasionally. Remove the meat and bones from the pot.
Discard the bones. Shred the meat and return it to the pot. Season
with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes
for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add
the pasta to the pot and stir to combine. Add the reserved pasta
liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls, top each bowl
with 1 teaspoon of chocolate shavings. Serve immediately.

From: foodnetwork.com

Quick and Spicy Tomato Soup

Cook Time: 12 min
Level: Easy
yield: 4-6 servings

Ingredients

* 3 tablespoons olive oil
* 2 carrots, peeled and chopped
* 1 small onion, chopped
* 1 clove garlic, minced
* 1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
* 2 (14-ounce) cans chicken broth
* 1 (15-ounce) can cannellini beans, drained and rinsed
* 1/2 teaspoon red pepper flakes
* 1/2 cup pastina pasta (or any small pasta)
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

Warm the olive oil in a large soup pot over medium-high heat. Add the
carrots, onion, and garlic and saute until soft, about 2 minutes. Add
the jar of marinara sauce, chicken broth, cannellini beans, red pepper
flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into
bowls and serve.

From: foodnetwork.com