Sicilian Vegetable Soup Recipes

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SICILIAN LENTIL, VEGETABLE, AND PASTA SOUP



Sicilian Lentil, Vegetable, and Pasta Soup image

Make and share this Sicilian Lentil, Vegetable, and Pasta Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lentil

Time 8h

Yield 6 serving(s)

Number Of Ingredients 8

1 lb brown lentils, rinsed and picked over
1 large onion, chopped
1 large celery rib, with leaves chopped
2 large tomatoes, peeled, seeded, and chopped (or 1 c. chopped canned tomatoes)
2 medium zucchini, chopped (or yellow squash or pattypan squash)
6 cups water
1 cup ditalini (or tubetti or elbows)
freshly grated pecorino romano cheese

Steps:

  • In a large slow cooker, combine lentils, vegetables, and water.
  • Cover and cook on LOW for 7 hours.
  • Add in pasta and salt and pepper to taste.
  • Cook on HIGH for 30 minutes, or until the pasta is tender.
  • Serve hot, sprinkled with the cheese.

CARRABBA'S SPICY SICILIAN CHICKEN SOUP



Carrabba's Spicy Sicilian Chicken Soup image

I tried three of the available recipes for this Carrabba's chicken soup dish - usually called "Mamma Mandola's Sicillian Chicken Soup" - and was not quite getting the results I wanted. I'm NOT a cook, and live literally thousands of miles away from the nearest Carrabba's restaurant, so I had to improvise a little on the three recipes I found. I am quite happy with the results, though, and it's the closest I've made to this recipe. It is also a big batch, but I figured if I was spending an afternoon making soup, I should have some to freeze. I have used a 20 quart stockpot for this recipe (ideal), and a 16 quart (just barely fits) stockpot. Note: I do not have a local grocery store, so had to substitute some ingredients that you many not have to....but it worked for me. ;-)

Provided by Johncn

Categories     Stocks

Time 3h15m

Yield 1 Can be frozen and microwaved to serve over ditalin, 12-16 serving(s)

Number Of Ingredients 15

olive oil
3 medium sweet onions
2 1/2 medium green peppers
10 hearts celery (I estimated 8 whole stalks, but only had hearts)
8 -10 medium carrots (6 large would be enough)
8 medium sized potatoes, roughly diced (maybe just 4-5 larger Idaho baking potatoes?)
10 -12 garlic cloves
4 quarts chicken stock (2 from boxed broth, 2 from concentrate)
5 boneless skinless chicken breasts
2 (28 ounce) cans tomatoes, 28 oz can and (I used "Generic" Safeway Diced Petite, (1, 1)
1 cup of chopped parsley
white pepper (2 tablespoons total?)
black pepper (1.5 or 2 tablespoons?)
salt (1.5 tablespoon?, and then salted to taste at end)
2 lbs ditalini, as needed when serving (or stubby pasta of choice)

Steps:

  • In a large stockpot (16 quart minimum / 20 quart recommended) heat olive oil under fairly low to medium heat.
  • "Sweat" onion, celery, green pepper and some salt (to draw off moisture) for perhaps 30 minutes -- this is lower than browning, and makes the veggies somewhat translucent. I covered, and mixed every few minutes to prevent browning.
  • Add carrots, garlic, some white pepper and some black pepper, and continue to heat under "sweat" conditions while mixing now and then.
  • Add chicken stock, chicken breasts, tomatoes and potatoes -- and of course some more white pepper and black pepper.
  • Cover and simmer on low heat for 1.5 to 2 hours (or use crock pot?).
  • Remove chicken and let cool and stand to shred.
  • Add chopped parsley and return the shredded chicken to the soup.
  • Salt to taste at this point, and add more white and black pepper if your tongue is not twitching a bit when you sample. ;-).
  • Simmer while cooking ditalini (or other stubby pasta).
  • Serve soup over cooked pasta to taste.
  • Note: Like many soups, this may be better made the day before and then served when needed. We will freeze some for ready-made meals and I think it will work out well.

Nutrition Facts : Calories 630, Fat 6.9, SaturatedFat 1.6, Cholesterol 41.1, Sodium 594, Carbohydrate 107.8, Fiber 9.9, Sugar 16.1, Protein 33.9

SICILIAN GRILLED VEGETABLE SALAD



Sicilian Grilled Vegetable Salad image

A great way to use fresh garden vegetables. Serve chilled as a summer salad or a side dish for steak. Can be served on top of bread or on a bed of lettuce. A recipe from Sicily.

Provided by impellizzeri kitchen

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 8h45m

Yield 8

Number Of Ingredients 10

1 large eggplant, peeled and cut into 1/2-inch slices
1 large sweet onion, peeled and halved
1 red bell pepper, halved and seeded
1 green bell pepper, halved and seeded
1 small zucchini, cut into 1/2-inch slices
8 fresh tomatoes, chopped
¼ cup balsamic vinegar
¼ cup olive oil
12 fresh basil leaves
salt and pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.
  • Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.

Nutrition Facts : Calories 127.5 calories, Carbohydrate 15.4 g, Fat 7.3 g, Fiber 5.4 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 31.8 mg, Sugar 8.4 g

SICILIAN LENTIL SOUP RECIPE - (1/5)



Sicilian Lentil Soup Recipe - (1/5) image

Provided by Gerry

Number Of Ingredients 9

1 lb lentils
1 tbsp extra-virgin olive oil
1 tsp oregano
1 large diced onion
2 minced garlic cloves
16 oz canned, diced tomatoes
16 oz tomato sauce
1 qt low-sodium vegetable broth
8 cups water

Steps:

  • Soak lentils in dish filled with water 1 hour. Drain water. In a large pot, add oil, oregano, onion and garlic. Simmer for 5 minutes. Add tomatoes, tomato sauce, broth and water. Boil for several minutes. Add lentils and cook over medium heat for 1 hour. Season with salt and pepper.

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