Posts Tagged ‘italian soup recipe’

Tuesday Recipe: Easy Minestrone Soup

Tuesday, January 14th, 2014
The word minestrone means “thick vegetable soup.” What better way to warm up than with a comforting bowl of soup? This recipe takes little time to prepare, and will be ready to enjoy before you have time to daydream about a trip to Italy.

  • 2 tbl. extra-virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 1 1/2 cups green beans cut into 1/2-inch pieces
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
Soup is a Hug Soup Bowl
Savor Life Soup Bowl
  • Kosher salt and freshly ground pepper
  • 1 28-oz. can  diced tomatoes
  • 1 14-oz. can crushed tomatoes
  • 6 cups chicken broth
  • 1 15-oz. can kidney beans, drained and rinsed
  • 1 cup elbow pasta
  • 1/3 cup finely grated parmesan cheese
  • 2 tablespoons chopped fresh basil


  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
  2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

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Italian Bread Soup with Escarole

Tuesday, January 18th, 2011

Rooster MugPancetta, a flavorful Italian bacon in a sausage-like shape, makes this soup taste like it has simmered for hours instead of just a matter of minutes.

You Will Need:
1 oz Boar’s Head Pancetta Bacon, chopped, or other brands
1 medium onion(s), chopped
3 clove(s) garlic clove(s), minced (medium)
4 Cup(s) reduced-sodium chicken broth, or vegetable broth
14 oz plum tomatoes, canned Italian plum tomatoes
5 Cup(s) escarole, 1 bunch, chopped
1 1/2 Tbsp fresh oregano, or 1 1/2 teaspoons dried, 1/2 teaspoon freshly ground pepper
30 oz canned cannellini beans, (white kidney) rinsed and drained
4 oz Italian bread, cut into 8 slices
1/3 Cup(s) shredded Parmesan cheese

Spray a nonstick Dutch oven with nonstick spray and set over medium heat.
Add the pancetta and cook until browned, 2–3 minutes; transfer to a plate.
Add the onion and garlic to the same Dutch oven.
Cook, stirring frequently, until golden, 7–10 minutes.
Add the broth, tomatoes, escarole, oregano, and pepper; bring to a boil, stirring occasionally.
Reduce the heat and simmer, covered, until the escarole is softened, about 5 minutes.
Stir in the beans and cook until the soup is hot, 2–3 minutes.
Preheat the broiler.
Transfer the soup to a large ovenproof casserole dish.
Arrange the bread slices on top of the soup; sprinkle with the cheese.
Broil until the cheese and bread are lightly browned, 1–2 minutes.
Sprinkle with the pancetta just before serving.

To save even more time, use a 10-ounce package of frozen chopped spinach, thawed and squeezed dry, in place of the fresh escarole, and broil the soup right in the Dutch oven. Just remember to cover flammable handles with heavy-duty foil to prevent them from scorching.

Cardinal Hot PadBunny Pot Holder

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