Italian Country Bread Soup Food

ITALIAN COUNTRY SANDWICH

Italian Country Sandwich image

Bring a touch of Italy to the dinner table with these peasant-style rustic bread sandwiches filled with cheese, salami, sliced prosciutto and red onions - ready in just 10 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

1 uncut loaf (1 lb) Italian peasant-style rustic bread or ciabatta bread
1/3 cup rosemary-flavored or plain olive oil
1/4 lb hard salami, thinly sliced
1/4 lb sliced provolone cheese
1/4 lb thinly sliced prosciutto
1 small red onion, thinly sliced

Steps:

Cut bread loaf horizontally in half. Drizzle oil over cut sides of bread.
Layer salami, cheese, prosciutto and onion on bottom of bread; add top of bread. Cut loaf into 4 pieces.

Nutrition Facts : Calories 740, Carbohydrate 60 g, Cholesterol 60 mg, Fat 4, Fiber 3 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1860 mg, Sugar 3 g, TransFat 1 g

ITALIAN COUNTRY BREAD SOUP

Italian Country Bread Soup image

This is a great tasting soup and is really good anytime of the year but is very well suiter to winter. I always add 1/2 a can of Romano beans that I have microwaved (in their juice) long enough to make sure that they are tender. Yummm

Provided by Annacia

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces focaccia bread, cut into 3/4-inch cubes (4 cups)
2 1/2 cups chopped zucchini, and or 2 1/2 cups summer squash
3/4 cup chopped green sweet pepper
1/2 cup chopped onion
1 tablespoon olive oil
2 (14 ounce) cans chicken broth or 3 1/2 cups chicken basic soup stock
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained
finely shredded parmesan cheese (optional)

Steps:

Spread bread cubes in a single layer on an ungreased baking sheet.
Bake in a 375 degree F oven for 10 to 15 minutes or until lightly toasted.
Meanwhile, in a large saucepan cook zucchini or yellow squash, sweet pepper, and onion in hot oil for 5 minutes.
Stir in stock or broth and undrained tomatoes.
Bring to boiling; reduce heat.
Simmer, uncovered, about 5 minutes or until vegetables are just tender.
Ladle soup into bowls.
Top each serving with toasted bread cubes and, if desired, Parmesan cheese.

Nutrition Facts : Calories 59.9, Fat 3.2, SaturatedFat 0.6, Sodium 451.4, Carbohydrate 4.5, Fiber 1.1, Sugar 2.3, Protein 3.7

ITALIAN COUNTRY SOUP

Italian Country Soup image

This is a hearty soup with lots of flavor and pretty colors. Serve with freshly grated good quality Parmesan cheese and a crusty slice of bread....delicious and perfect for a cold winter's evening!

Provided by Leopard Apron

Categories One Dish Meal

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, coarsely chopped
1 bay leaf
1 teaspoon dried thyme
1 teaspoon italian seasoning
2 garlic cloves, minced
1/4 cup dry white wine
1 lb sweet Italian sausage, coarsely crumbled
1 (28 ounce) can diced tomatoes (I use petite dice)
1 (10 ounce) package frozen spinach
4 cups chicken broth
2 tablespoons flat-leaf Italian parsley
1 (15 ounce) can red kidney beans
1 (15 ounce) can cannellini beans
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup small shell pasta

Steps:

In large pot, heat oil then butter over medium heat. Add onion, thyme, Italian seasoning and bay leaf. Meanwhile, while onion is cooking, in small skillet, brown crumbled Italian sausage and set aside.Cook until onion is translucent, then add garlic and cook until fragrant, add white wine and cook until liquid is nearly gone. Add browned sausage to onion mixture and cook for a few minutes to blend.
Add broth, tomatoes and frozen spinach. Bring to slow boil, then reduce heat and simmer for about 10 minutes, stirring occasionally to break up spinach. Rinse and drain canned beans and add to pot. Add parsley, salt, pepper and pasta. Cook until pasta is tender, about 10 minutes.
Adjust seasoning as needed, ladle into soup bowls and garnish with cheese.
You can add a little more broth or water to adjust "soupiness" to your liking - I like mine more chunky!

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