Zuppa Di Castagne Chestnut Soup Food
FRITTELLE DI CASTAGNE: CHESTNUT PANCAKES
Provided by Food Network
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a deep, heavy-bottomed frying pan. In a large mixing bowl add the flour, salt, and water and whisk until smooth and even batter.
- Drop large spoonfuls of the batter into the hot oil a few at a time. Let fry, turning as needed, until golden brown and crispy on both sides. Transfer to a paper-towel-lined plate to absorb the excess oil. Plate the fritters on a serving dish and sprinkle with icing sugar.
CHESTNUT AND KALE SOUP
Categories Soup/Stew Blender Bean Leafy Green Tomato Lunch Bacon Kale Winter Healthy Chestnut Simmer Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 first-course servings
Number Of Ingredients 16
Steps:
- Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander.
- Cook pancetta, onion, and garlic in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 8 minutes. Add tomatoes with juice, beans, broth, water, cheese rind, salt, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and stir in chestnuts.
- Transfer 2 cups soup to a blender and purée until smooth (use caution when blending hot liquids), then return to pot. Stir in kale and simmer, uncovered, stirring occasionally, until leaves are tender, 10 to 15 minutes. Stir in thyme.
ZUPPA DI VERDURA (ITALIAN VEGETABLE SOUP)
Based on the vegetable soup I had at many restaurants near Florence, Italy. So full of flavor, I had to figure it out once I got home. Vegetable amounts or types can be varied to your liking or what you have on hand.
Provided by CookingFool
Categories Stocks
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In 8 quart stockpot, add all fresh vegetables, olive oil and chicken broth; sauté about 10 minutes.
- Add remaining ingredients except orzo, add enough water to cover vegetables by 3-6 inches (depending on how much broth you want), salt and pepper to taste and bring to a boil.
- Reduce heat to medium-low and simmer for about one hour or until vegetables are tender.
- Add orzo pasta and taste to see if more olive oil, salt and pepper are desired, simmer another 20 minutes or so, or until orzo is done.
- Serve with grated parmesan cheese.
- For Vegetarian option use Vegetable broth or stock.
Nutrition Facts : Calories 328.1, Fat 14.4, SaturatedFat 2.1, Sodium 259.8, Carbohydrate 41.5, Fiber 7.4, Sugar 6.3, Protein 10.3
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