Cream Of Tomato Soup With Acini Di Pepe Food

BEEF, TOMATO AND ACINI DI PEPE SOUP (INSTANT POT, SLOW COOKER + STOVE TOP)

Steps:

• Press the saute button, when it's very hot add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks. When browned, add the onion, celery and carrots and saute 3 to 4 minutes.
• Add the tomatoes, beef stock and bay leaves, close and using pressure cooker press soup (35 minutes).
• After that use the quick release, once the pressure is out open, add the pasta and stir, cover and press manual pressure 6 minutes (I did half the time directed on package of pasta). Remove bay leaves and serve.
• In a large pot or Dutch oven, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.
• Add the tomatoes, stock and bay leaf, cover and cook low until the beef and the vegetables are tender, about 1 to 1 1/2 hours (you may need to add more broth or water if it evaporates too much).
• Add the pasta, stir and cook according to package directions.
• In a large nonstick skillet, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.
• Transfer to the slow cooker along with the tomatoes, stock and bay leaf, cover and cook low 8 hours.
• Just before it's ready cook the pasta on the stove according to package directions. Add the pasta, stir and cook according to package directions.

CREAM OF TOMATO SOUP WITH ACINI DI PEPE

Steps:

• Heat butter in a large saucepan. Add the onion and carrot; saute until tender about 5 minutes. Set a food mill over the saucepan and puree the tomatoes. (I just usually put in blender or food processor and puree). Add the chicken broth. Heat to simmering.
• Heat the cream in a small saucepan until simmering; gradually whisk into the tomato mixture; DO NOT BOIL.
• Add the acini di pepe and heat through. Add salt to taste.
• Sprinkle each serving with plenty of black pepper.

CREAM OF TOMATO SOUP

Steps:

• In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

TOMATO SOUP I

Steps:

• In a large stock pot, combine tomatoes, chicken broth, butter, sugar, onion, and baking soda. Bring to a boil over medium-high heat; reduce heat to low and simmer for 1 hour.
• Stir in cream; cook until heated through and serve.

ACINI DI PEPE WITH SPINACH AND FETA

Steps:

• cook acini di pepe according to package directions, drain, and keep warm.
• heat oil and butter in a skillet.
• add garlic pepper flakes and scallions, and cook 2 minutes.
• add spinach and cook until wilted, 2 minutes or so.
• add pasta back to skillet, add feta cheese. season with salt and pepper to taste.
• serve.

QUICK AND EASY CREAM OF TOMATO SOUP

Steps:

• Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.

ACINI DI PEPE SALAD

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta for about 6 minutes or until tender. Drain and rinse under cold water to stop the cooking process.
• Toss the pasta with the olive oil, red wine vinegar, and salt. Fold in the tomatoes, pine nuts, radicchio, onion, and basil.
• Sprinkle with the feta cheese.
• Serve at room temperature.

ACINI DI PEPE SALAD

Steps:

• Cook pasta per box directions. Drain and rinse when done then set aside to cool.
• Heat pineapple juice, sugar, salt, flour, and eggs over medium heat. Bring to a boil, stirring until mixture thickens. Set aside to cool.
• When both pasta and pineapple juice mixture are cool, combine them then refrigerate in an airtight container overnight.
• Next day: stir in fruit and nuts (if desired). Fold in Cool-Whip. Refrigerate until ready to serve. Makes enough for a big crowd!