ITALIAN PEASANT SOUP
My father shared this recipe with me, and I use it when I need a hearty, healthy meal. It's my sons' favorite. Loaded with sausage, chicken, beans and spinach, the quick soup is nice for special occasions, too. -Kim Knight Hamburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.
Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 471mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.
TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO
Provided by Anne Burrell
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
- Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
- Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.
Nutrition Facts : Calories 314 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 731 milligrams, Carbohydrate 39 grams, Fiber 5 grams, Protein 11 grams, Sugar 10 grams
ITALIAN PEASANT BREAD SOUP
Warm up to the delicious, nutritious taste of Italian Peasant Soup. With all the calcium of eight ounces of milk in just two slices of Wonder Classic White Bread, this soup is not only good, it's good for you, too.
Provided by Allrecipes Member
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 275 degrees F. Cut bread into 3 strips; cut each strip into thirds, making 9 cubes. Place bread cubes in a single layer on a baking sheet. Bake 15 minutes or until very crisp. Set bread aside to cool.
- Heat olive oil in a Dutch oven. Add onion, carrot, celery and garlic. Cook, stirring occasionally, until vegetables are quite tender, about 8 to 10 minutes.
- Stir in remaining ingredients, except crisp bread cubes and Parmesan cheese. Heat to a boil, reduce heat and simmer 25 to 30 minutes.
- To serve, ladle soup into individual serving bowls and top each with crisp bread cubes. Top with shredded Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 191 calories, Carbohydrate 24 g, Cholesterol 4.4 mg, Fat 8.9 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 1.9 g, Sodium 635.9 mg, Sugar 7.6 g
PEASANT BREAD SOUP
I got this recipe along time ago from a chef named Jeff Smith. Hes is gone now,but this is one of my favorite recipes from him. This soup is so good its like a drug it relaxes you and makes you feel so warm and good.So make for your family and enjoy.
Provided by Chef Fergy
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- put chicken stock in a pot.
- add oven roasted garilc and the rest of the spices (and mushrooms).
- bring to a boil on med heat then low and cover for 30 min.
- cut bread into 1/2 inch rounds and brush with olive oil.
- toast in a pan till brown (i like mine dark).
- warm soup bowls in the oven or microwave.
- pour soup into bowls.
- spilt bread into bit size pieces and put in soup top with cheese.
- let stand 5 minute.
Nutrition Facts : Calories 367.2, Fat 6.3, SaturatedFat 1.5, Cholesterol 7.2, Sodium 856.3, Carbohydrate 62.3, Fiber 2.9, Sugar 8.3, Protein 14.3
ITALIAN PEASANT SOUP
I found this in TOH Quick Cooking magazine. I haven't tried it yet but it looks like something my family and I would love. Plan on trying it soon.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, cook sausage over medium heat until browned and no longer pink; drain.
- Add onions and garlic; saute until tender.
- Add chicken; saute and stir until no longer pink.
- Add in the beans, broth, tomatoes, basil, and oregano; stir to mix.
- Cook uncovered, for 10 minutes.
- Add the spinach and heat just until wilted.
- Serve with parmesan cheese sprinkled on top.
ITALIAN PEASANT BREAD SOUP
Warm up to the delicious, nutritious taste of Italian Peasant Soup. With all the calcium of eight ounces of milk in just two slices of Wonder Classic White Bread, this soup is not only good, it's good for you, too.
Provided by Allrecipes Member
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 275 degrees F. Cut bread into 3 strips; cut each strip into thirds, making 9 cubes. Place bread cubes in a single layer on a baking sheet. Bake 15 minutes or until very crisp. Set bread aside to cool.
- Heat olive oil in a Dutch oven. Add onion, carrot, celery and garlic. Cook, stirring occasionally, until vegetables are quite tender, about 8 to 10 minutes.
- Stir in remaining ingredients, except crisp bread cubes and Parmesan cheese. Heat to a boil, reduce heat and simmer 25 to 30 minutes.
- To serve, ladle soup into individual serving bowls and top each with crisp bread cubes. Top with shredded Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 191 calories, Carbohydrate 24 g, Cholesterol 4.4 mg, Fat 8.9 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 1.9 g, Sodium 635.9 mg, Sugar 7.6 g
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