Neopolitan Calamari and Shrimp Salad

Cook Time: 15 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

4 cups chicken broth
1/2 pound orzo pasta (about 1 cup)
1/2 pound calamari, whole bodies and tentacles
1/2 pound shrimp, peeled and deveined
2 zucchini, sliced lengthwise, about 1-inch wide
1 Japanese eggplant, sliced lengthwise, about 1-inch wide
2 Roma tomatoes, halved lengthwise
1 (15-ounce) can cannellini beans, drained and rinsed
3 ounces arugula (about 3 cups)
3/4 cups chopped fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
2 lemons, juiced
2/3 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper


Directions

In a large pot, bring the chicken broth 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. Drain pasta and place in a large bowl.


Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.


Drizzle the fish, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side. Grill the zucchini and eggplant until tender, about 4 minutes a side. Grill the tomatoes just until grill marks appear, about 2 minutes.


Add the orzo, cannellini beans, arugula, basil, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.

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

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

Orechiette with Sausage, Beans, and Mascarpone

Cook Time: 15 min
Level: Easy
Yield: 4-6 servings

Ingredients

* 1 pound orechiette pasta
* 2 tablespoons olive oil
* 1/2 pound turkey sausage, casing removed
* 1 small onion, chopped
* 1 (15-ounce) can cannellini beans, drained and rinsed
* 2 tablespoons chopped fresh oregano leaves
* 1/2 cup mascarpone cheese
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

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. Drain pasta reserving 1 cup of
the cooking liquid.

In a large, heavy skillet warm the olive oil over medium-high heat.
Add the sausage and onions. Using a wooden spoon break up the sausage
into bite-sized pieces as it browns.

Continue cooking until the sausage is golden and the onions are
tender. Add the beans and oregano cook for 2 more minutes. Add the cup
of pasta cooking liquid and stir, scrapping up any brown bits from the
bottom of the pan. Add the mascarpone cheese and stir until it
dissolved into a light sauce. Add the salt, pepper, and hot pasta.
Stir until coated and serve.

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