ide for dipping.
This recipe will serve 2-5 people
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Heat the oil in a large saucepan on medium heat. Saute the carrot, onion and celery for 3-4 mins, until tender. Stir in the tomato paste.
Add the stock, cabbage and potato. Bring to a boil. Reduce the heat to low; cover and simmer, stirring occasionally, for 20 mins.
Add the remaining vegetables and cannellini beans. Simmer, uncovered, for 10 mins. Add the bread. Simmer for 3 mins. Season to taste.
Cook bacon in a small skillet until crisp. Serve the soup topped with bacon, shaved Parmesan cheese and freshly ground black pepper.
Heat the oil in a large stockpot over medium heat.
Add the ham or Italian sausage (casing removed) and saute for 2 minutes.
Add the onion, celery, carrot, and garlic; saute for 2 minutes or until soft.
Add the water, beans, bay leaves and broth and bring soup to a boil.
Partially cover, reduce heat and simmer soup for 20 minutes.
Add the parsley, sherry, and black pepper; cook 1 minute. Discard bay leaves. 4 servings (1 1/2 c. each).
ook the bacon add the Italian sausage, onion, and olive oil
In 2-quart saucepan, place eggplant, water, tomatoes with their juices, mushrooms, garlic, zucchini, Italian seasoning, 1/4 t salt and 1/8 t freshly ground black pepper; stir to combine.
Heat to boiling on high.
Cover; reduce heat to low.
Simmer 25 minutes or until vegetables are tender.
To serve, ladle soup into 4 shallow soup bowls; sprinkle with Parmesan.
ours, stirring occasionally.
Puree soup in batches in blender; chill
risp.
To make the soup, in a large saucepan, heat
In a Dutch oven, cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat 3 minutes. Add beans, broth and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add spinach and toss 1-2 minutes, just until wilted. Remove from heat. Ladle soup, top with the spinach and sprinkle with the pepper.
In large soup pot, saute carrots, onion, and garlic in olive oil until carrots are tender.
Stir in cannellini beans, chicken broth and seasonings. Can add more salt to taste. Simmer for 20 minutes or so.
Ladel soup into bowls, top with a few spinach leaves and let them wilt for a minute or so. Serve with crusty bread.
or 15 minutes.
While soup is cooking, heat broiler and
In 2-quart saucepan, place eggplant, water, tomatoes with their juices, muchrooms, garlic,zucchini, italian seasoning and salt and pepper to taste. Heat to boiling on high.
Cover; reduce heat to low. Simmer 25 minutes or until vegetables are tender.
Sprinkle with parmesan cheese.
Heat oil in large pot or dutch oven over medium high.
Add zucchini, squash, carrot, onion, garlic and Italian seasoning, stirring frequently until the vegetable start to soften, about 10 minutes.
Stir in broth and diced tomatoes.
Add beans and uncooked pasta.
Cover the mixture and let simmer 10 minutes.
Add thyme sprigs and season with salt and pepper.
Serve in individual bowls garnished with Parmesan cheese and basil.
f a mousse.
Ladle soup into bowls and serve with
Heat oil in a large pot over medium heat. Add spinach, onion, and celery. Cover and cook, stirring a few times, until softened, 5 to 10 minutes. Add broth, dark red kidney beans, cannellini beans, diced tomatoes, tomato paste, garlic powder, parsley, oregano, red pepper flakes, salt, and black pepper. Heat to a boil, about 30 minutes. Boil for 1 to 2 minutes.
Place a slice of bread in the bottom of a bowl. Ladle soup on top. Repeat with remaining bread.
eserved pancetta back to the soup and season with salt and
Fill large soup pot with about 3 quarts water.
Add paste, bouillon, spinach and spices.
Simmer at least one hour.
Add the lortellini one half hour before serving.
Sprinkle with Parmesan cheese.
This is hearty enough for a meal.
Serve warm with Italian bread.
bread chunks in to the soup.
Add basil leaves.
ot flavour gradually.) Nokedli for soup - recipe below.
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