Zuppa Di Castagne Chestnut Soup Food

FRITTELLE DI CASTAGNE: CHESTNUT PANCAKES

Frittelle di Castagne: Chestnut Pancakes image

Provided by Food Network

Time 15m

Yield 6 servings

Number Of Ingredients 5

Ingredients

Extra-virgin olive oil, for deep frying
14 ounces/400 g chestnut flour
Pinch salt
2 cups/500 ml water
Icing sugar (confectioners'), for sprinkling

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

Chestnut and Kale Soup image

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

Ingredients

1/2 pound dried white beans such as cannellini, Great Northern, or navy (about 1 1/4 cups), picked over and rinsed
1/4 pound thinly sliced pancetta, chopped
1 large onion, chopped
3 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
1 (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
3 1/2 cups low-sodium chicken broth (28 fluid ounces)
2 cups water
1 piece Parmigiano-Reggiano rind (roughly 3 by 2 by 1/2 inch)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 1/2 cups bottled peeled cooked whole chestnuts (8 ounces), halved
1/2 pound cavolo nero or regular green kale, stems and center ribs discarded and leaves torn into bite-size pieces
2 teaspoons chopped fresh thyme
Accompaniment: grated Parmigiano-Reggiano
Garnish: Parmigiano-Reggiano shavings; extra-virgin olive oil for drizzling; black pepper; fresh thyme sprigs; whole chestnuts

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)

Zuppa Di Verdura (Italian Vegetable Soup) image

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

Ingredients

1 onion, chopped small
3 garlic cloves, minced
1 cup carrot, chopped small
1/2 zucchini, quartered and sliced thin
1/2 small leek, chopped small, both white and green parts
1/2 head cauliflower, chopped small
1/2 lb fresh green beans, chopped in one inch pieces
1 (15 ounce) can white beans or 1 (15 ounce) can red beans, rinsed and drained
1 (15 ounce) can diced tomatoes, undrained
1 cup frozen peas
1 cup orzo pasta or 1 cup pasta
1 cup vegetable broth or 1 cup stock
1/2 cup extra virgin olive oil
salt and pepper
water

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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