Friday, February 5, 2010
Italian Soup Recipe for a Snowy Italian Day by Elizabeth
Brown about 6 cloves of garlic. Then, brown 3 Italian Sausages without casings along with a bunch of mixed fresh herbs (rosemary, oregano, bay leaves). Add 1 large diced onion and saute until transparent. Add 6-8 C of water, 1 can of diced tomatoes with liquid, a can of rinsed cannelinni beans, 4 sliced carrots and a small chunk of paremesan. Bring to a boil. Reduce heat to a simmer for several hours. Just before serving add 1 1/2 C of cooked spinach filled tortellini and 1/2 C cooked broccoli. Enjoy with some foccacia bread, olives, prosciutto and don't forget the red wine.
Subscribe to:
Post Comments (Atom)
You are not only a brave woman, but a great mother! Thanks for the update, the girls will love the pictures. I will try your soup this week... as a trade try this for your pasta... in a small frying pan heat a tiny bit of olive oil over med-high heat. Saute some cubed procuitto until hot and a bit browned, add some herbes de provence, then dump in a small container of heavy cream, bring to a boil and boil a minute or so until thickened. Toss with your pasta and some grana cheese (or parmigiano). Be extra northern italian and add peas. This is excellent on mushroom ravioli/tortellini, but good on plain noodles too. Ciao!
ReplyDeleteThanks for the recipe...we will give it a try the next trip to the store.
ReplyDelete