Etruscan Peasant Soup Food

ITALIAN PEASANT SOUP

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.

PEASANT BEAN SOUP

Steps:

• Soak beans overnight in 2 qts. water. , Add remaining water to softened beans and bring to a boil; reduce heat and simmer 30 minutes. , Stir in the remaining ingredients; simmer 1 hour or until beans are tender. Discard bay leaves.

ETRUSCAN PEASANT SOUP

Steps:

• Heat olive oil in heavy 4 quart sauce pan.
• Cut sausage into 1/2 inch pieces.
• Brown sausage in pan until no longer pink.
• Add onion and garlic and stir until softened.
• Add spinach, chicken broth, diced tomatoes, beans and red pepper.
• Heat to a boil and simmer for 15-20 minutes.
• Ladle into bowls and sprinkle with parmesan cheese.

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!

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.

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.

SPANISH PEASANT SOUP

Steps:

• in a large bowl put the bread& 1 clove of minced garlic, add vinegar& mix well.
• Let stand for 2 hours.
• Mix in the tomatoes, peppers, cucumbers& the other 2 cloves of garlic.
• Add the ice water keep chilled.