Sicilian Vegetable Soup Food

SICILIAN LENTIL, VEGETABLE, AND PASTA SOUP

Sicilian Lentil, Vegetable, and Pasta Soup image

Make and share this Sicilian Lentil, Vegetable, and Pasta Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Lentil

Time 8h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb brown lentils, rinsed and picked over
1 large onion, chopped
1 large celery rib, with leaves chopped
2 large tomatoes, peeled, seeded, and chopped (or 1 c. chopped canned tomatoes)
2 medium zucchini, chopped (or yellow squash or pattypan squash)
6 cups water
1 cup ditalini (or tubetti or elbows)
freshly grated pecorino romano cheese

Steps:

In a large slow cooker, combine lentils, vegetables, and water.
Cover and cook on LOW for 7 hours.
Add in pasta and salt and pepper to taste.
Cook on HIGH for 30 minutes, or until the pasta is tender.
Serve hot, sprinkled with the cheese.

SICILIAN GRILLED VEGETABLE SALAD

Sicilian Grilled Vegetable Salad image

A great way to use fresh garden vegetables. Serve chilled as a summer salad or a side dish for steak. Can be served on top of bread or on a bed of lettuce. A recipe from Sicily.

Provided by impellizzeri kitchen

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 8h45m

Yield 8

Number Of Ingredients 10

Ingredients

1 large eggplant, peeled and cut into 1/2-inch slices
1 large sweet onion, peeled and halved
1 red bell pepper, halved and seeded
1 green bell pepper, halved and seeded
1 small zucchini, cut into 1/2-inch slices
8 fresh tomatoes, chopped
¼ cup balsamic vinegar
¼ cup olive oil
12 fresh basil leaves
salt and pepper to taste

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.
Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.

Nutrition Facts : Calories 127.5 calories, Carbohydrate 15.4 g, Fat 7.3 g, Fiber 5.4 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 31.8 mg, Sugar 8.4 g

SICILIAN-STYLE SPICY CHICKEN NOODLE SOUP

Sicilian-Style Spicy Chicken Noodle Soup image

Provided by Julie Deily

Time 2h

Number Of Ingredients 13

Ingredients

1 large yellow onion (chopped)
3 celery (diced)
3 carrots (peeled and diced)
2 green bell peppers (cored and diced)
3 medium baking potatoes (such as russet, peeled and cut into 1/2 inch cubes)
1 14.5-ounce can diced tomatoes, including the juice
1 whole chicken (about 4 to 4.5 pounds, giblets removed)
1/2 cup chopped fresh flat-leaf parsley
8 garlic cloves (chopped)
Kosher salt and freshly ground black pepper
1 1/2 teaspoons crushed red pepper (optional)
8 ounces ditalini pasta
Parmesan cheese (for serving)

Steps:

Prep the vegetables: the onion, celery, carrots, bell peppers and potatoes.
Remove the giblets from the chicken and pat dry with a clean paper towel. Place the whole chicken into a large soup pot.
Add the chopped vegetables to the soup pot.
Add water to the pot (about 6 to 7 cups) to cover the chicken and vegetables.
Bring the soup pot to a boil on high. Using a spoon, skim off any foam that rises to surface (you'll need to do this every so often while the soup is cooking).
Add parsley, garlic, 1 tablespoon of salt, 1 teaspoon of pepper and 1 1/2 teaspoons crushed red pepper to the soup pot.
Reduce heat to medium low. Allow the soup to cook at a simmer for about 1.5 hours, partially covered with a lid, until the chicken is cooked through.
In a separate smaller pot, bring water to a boil and cook the ditalini pasta according to the package instructions. Drain and set aside.
Remove chicken from the pot and place on a cutting board. Allow for it to cool for about 10 to 15 minutes. Keep the pot of soup simmering and add more water (about 2-3 cups), if you want.
Remove the skin from the chicken. Separate meat from the bones. Cut up the chicken using a knife. Set aside.
Using a potato masher, mash some potatoes in pot, this will thicken the broth slightly.
Serve the soup with chicken, pasta and parmesan cheese.

SICILIAN VEGETABLE SOUP

Sicilian Vegetable Soup image

This is a recipe from my great great nona who lived in Sicily. I always make a very large batch and then freeze it in individual serving containers. I pack it for my daughters for lunch or use it for those awfully busy nights. I hope you enjoy!

Provided by angela wright

Categories Other Soups

Time 4h15m

Number Of Ingredients 17

Ingredients

1 pkg sweet italian sausage (or any you like) sliced
1 large onion (i like to use vidalias) sliced
2 celery chopped
2 clove garlic minced
2 zucchini chopped
2 medium potatoes chopped
2 medium carrot chopped
1 pkg sliced mushrooms
1 can(s) diced tomatoes undrained
2 handfuls of green beans ends taken off and cut into thirds
5 c water
1 c red wine
2 tsp salt
3 sprig(s) basil or 1 tsp dried
3 sprig(s) fresh thyme or 1 tsp dried
black pepper
2 bay leaves

Steps:

1. Prepare all the Veggies
2. Put everything in a stock pot and bring to a boil for 5 mins
3. Simmer for about 4 hours.

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In a medium bowl, mix together the ground beef, 4 tablespoons of the parsley, the Parmesan, raisins, bread crumbs, egg, half of the garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper until thoroughly combined. Shape the mixture into 24 meatballs.
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