Italian Peasant Bread Soup Food

ITALIAN PEASANT SOUP

Italian Peasant Soup image

I found this in TOH Quick Cooking magazine. I haven't tried it yet but it looks like something my family and I would love. Plan on trying it soon.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 lb Italian sausage, cut into 1 inch pieces
2 medium onions, chopped
6 cloves garlic, minced
1 lb boneless chicken, cut into 1 inch pieces
2 (15 ounce) cans cannellini beans, rinsed and drained
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
6 cups fresh spinach leaves, chopped
fresh shredded parmesan cheese

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.

ITALIAN PEASANT SOUP

Italian Peasant Soup image

My father shared this recipe with me, and I use it when I need a hearty, healthy meal. It's my sons' favorite. Loaded with sausage, chicken, beans and spinach, the quick soup is nice for special occasions, too. -Kim Knight Hamburg, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 11

Ingredients

1 pound Italian sausage links, casings removed and cut into 1-inch slices
2 medium onions, chopped
6 garlic cloves, chopped
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cans (14-1/2 ounces each) diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
6 cups fresh spinach leaves, chopped
Shredded Parmesan cheese, optional

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.

Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 471mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.

PEASANT BREAD SOUP

Peasant Bread Soup image

I got this recipe along time ago from a chef named Jeff Smith. Hes is gone now,but this is one of my favorite recipes from him. This soup is so good its like a drug it relaxes you and makes you feel so warm and good.So make for your family and enjoy.

Provided by Chef Fergy

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 cups chicken stock
10 oven roasted garlic cloves (20 min in oven with olive oil)
1 teaspoon italian seasoning (emerils is good)
1 teaspoon onion powder
1 teaspoon of good sweet smoked paprika (health food store has the best)
1 loaf day old hard bread (french,artison or bagget)
1/2 cup chanterelle mushroom (button mushrooms are good) (optional)
parmesan cheese (optional) or smoked gouda cheese (optional)

Steps:

put chicken stock in a pot.
add oven roasted garilc and the rest of the spices (and mushrooms).
bring to a boil on med heat then low and cover for 30 min.
cut bread into 1/2 inch rounds and brush with olive oil.
toast in a pan till brown (i like mine dark).
warm soup bowls in the oven or microwave.
pour soup into bowls.
spilt bread into bit size pieces and put in soup top with cheese.
let stand 5 minute.

Nutrition Facts : Calories 367.2, Fat 6.3, SaturatedFat 1.5, Cholesterol 7.2, Sodium 856.3, Carbohydrate 62.3, Fiber 2.9, Sugar 8.3, Protein 14.3