Rosemaries Italian Style Soup Food

RUSTIC ITALIAN VEGETABLE SOUP

Steps:

• Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, onion, garlic and bay leaf. Season it with salt and pepper. Cook for about 2-3 minutes and add chicken stock.
• Add squash and cook until tender. Add spinach and simmer.
• In sauté pan, heat oil and cook chicken at medium-high heat until cooked through. Add to soup.
• In pasta pot, cook tortellini according to package directions. Drain and add to soup.
• Add tomato sauce and both cans of beans to cook through. About 4-5 minutes.
• Cut pita into wedges. Sprinkle Parmesan over evenly. Broil until golden brown.
• Ladle a portion of soup in a bowl and garnish with some Parmesan pita chips.

ROSEMARIE'S ITALIAN STYLE SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and celery and saute for 5 to 10 minutes, or until tender.
• Reduce heat to medium low, add the tomatoes and the water and break the tomatoes apart with your hands in the pot. Then simmer for 10 minutes.
• Stir in the basil, chickpeas and pasta and simmer for 15 to 20 more minutes, or until all ingredients are heated through.

MARIA ROSA'S ITALIAN EASTER SOUP

Steps:

• Place the chicken soup in a wide pot over low heat. Add the carrot, onion, celery and garlic and simmer over very low heat for 40 minutes. Add the shredded chicken.
• Meanwhile, place the ground beef in a bowl. Season with a half teaspoon of salt, a half teaspoon of black pepper and one tablespoon of the minced parsley. Form the meat into balls that are about one inch in diameter. Using a spoon, gently slide the meatballs into the broth. Do not raise heat or stir, but use a spoon to gently turn each meatball, so that they cook evenly.
• Place the ricotta and the egg in a bowl. Season it with one teaspoon of salt, a half-teaspoon of black pepper and one tablespoon of the minced parsley, then stir well to combine. After the meatballs have cooked for 20 minutes, use a teaspoon to form ricotta dumplings and carefully slide them into the broth. Do not raise the heat or touch the dumplings until they are set, about seven minutes.
• Adjust the seasoning of the soup with additional salt and pepper. Carefully ladle the soup into warmed bowls, garnishing each with the remaining minced parsley, and serve.

ROSEMARIE'S ITALIAN STYLE SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and celery and saute for 5 to 10 minutes, or until tender.
• Reduce heat to medium low, add the tomatoes and the water and break the tomatoes apart with your hands in the pot. Then simmer for 10 minutes.
• Stir in the basil, chickpeas and pasta and simmer for 15 to 20 more minutes, or until all ingredients are heated through.

ROSEMARIE'S ITALIAN STYLE SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and celery and saute for 5 to 10 minutes, or until tender.
• Reduce heat to medium low, add the tomatoes and the water and break the tomatoes apart with your hands in the pot. Then simmer for 10 minutes.
• Stir in the basil, chickpeas and pasta and simmer for 15 to 20 more minutes, or until all ingredients are heated through.