Etruscan Peasant Soup Food

PEASANT SOUP (LIKE OLGA'S)

Steps:

• In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
• Drain off fat.
• Add tomatoes, garlic, bay leaf and broth.
• Bring to a boil.
• Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
• Then reduce to simmer for 30 minutes.
• Salt and pepper to taste.
• Serve with toasted pita bread triangles.

ETRUSCAN PEASANT SOUP

Steps:

• In a large sauacepan or dutch oven over medium heat cook sausage, chicken, onion, and garlic in oil until sausage is no longer pink.
• Add spinach, beans, tomatoes (with their liquid), broth, and crushed red pepper flakes - bring to a boil.
• Reduce heat - simmer 20 minutes (or longer!) to blend flavors.
• Sprinkle individual servings with cheese.
• PS - sometimes I like to use hot turkey sausage, it really kicks it up!

CROCK POT TUSCANY PEASANT SOUP

Steps:

• In a large skillet over medium heat, brown Italian sausages on all sides; slice sausages 1/2-inch thick rounds.
• Use non-stick cooking spray or a little vegetable oil if using turkey Italian sausage.
• Pour off excess fat.
• Add to skillet the celery, zucchini and onion.
• Saute 2 minutes longer, stirring.
• In crockpot, combine beef broth, tomato sauce, and basil.
• Add sausage and vegetable mixture; cover and cook on LOW for 3 1/2 to 4 1/2 hours.
• Add salt and pepper to taste.
• Ladle soup into bowls and garnish with grated Parmesan cheese.
• Serve this hearty soup with garlic bread or crusty Italian bread.

ITALIAN PEASANT SOUP

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.

ZUPPA TUSCANA OR TUSCAN SOUP (ITALIAN SAUSGE PEASANT SOUP

Steps:

• To make the chicken broth, put 10 pounds of chicken legs in a large pot (bigger than a dutch oven - at least 32 cups). Fill with water. After washing celery, trim and put the trimmings in with the chicken.
• Once chicken is just barely cooked, remove from the pot and pull the chicken off the bone reserving for another use (I make chicken salad with it. Goes great with soup.) Return skin and bones to the pot and allow to cook until the broth tastes very chickeny. At least two to three hours.
• Strain broth of bones.
• At this point, I allow the broth to sit overnight in the fridge and then skim off all fat the next morning. You can skim fat without allowing it to sit, if you prefer.
• In a medium frying pan, sautee garlic in olive oil under it begin turns a tan color but do not allow to burn or get too dark or it will turn bitter. Add sausage and cook until browned.
• Add sausage mixture and all remaining ingredietns to the broth in the soup pot, except potatoes and spinach.
• Season to taste with salt and pepper.
• Simmer in the broth until the carrots are just tender enough to easily pierce with a fork, about twenty minutes.
• Add potatoes and cook until tender.
• Remove from heat and add spinach.
• Serve with parmesan or asiago cheese.