Italian soup recipes...
Italian soups
are usually served as first courses and therefore followed with seconds of meat or fish. They are mostly made with pasta and legumes like...pasta‘n fasul(beans)or lentils and garbanzo beans.
Italian soups
are usually served as first courses and therefore followed with seconds of meat or fish. They are mostly made with pasta and legumes like...pasta‘n fasul(beans)or lentils and garbanzo beans.
Saturday “Brodo” with spezzatino(shredded meat) The preparation of Brodo was a ritual on Saturday morning when we lived in Naples. Start putting half gallon of water in a large pan, a pound of the same pieces of meat used for beef stew, a potato, a carrot, celery, parsley,2 tomatoes, 1 onion( optional a small crust of parmesan cheese, a beef bone and salt as desired )Bring to a boil, then reduce the heat and let cook it for 2 or 3 hours. Cook small pasta like ditalini, tortellini or farfalline and serve it with the Brodo..... The meat can be served shredded in the soup or prepared” a spezzatino” Spezzatino di carne= shredded meat is prepared like that: In a frying pan sauté garlic and 2 TBS oil olive, add tomato sauce and cook for 15 minutes. Add the shredded meat and pour over a mixture of parmesan cheese and 1beaten egg. Stir and cook until the egg mixture sticks to the meat (optional add cooked peas) -Minestrone- Minestrone can be made adding meat or not...the same cuts of meat used for beef stew can be used In a large pan saute( and 1 pound of meat if desired) a finely cut onion in 2 or 3 Tbs of oil olive Add cut potatoes, carrots, zucchini and enough broth (or just water) to cover all ingredients and bring to boil........ Add 1/2 cup rice, 2 cups of shredded spinach or Kale...... Reduce the heat and cook for 30/40 min. or until all ingredients are well cooked....add cooked beans 1 cup or 2. Optional: sprinkle with parmesan cheese
Patato soup: a very easy and tasty Italian soup In a pan saute garlic ,onion and ground beef. Add cooked tomato sauce, cut potatoes, parsley, celery and basil. Bring to a boil and the let it cook for 20/30 min or until potatoes are well cooked.
Tricolor veggies soup saute' onion, garlic in 2 TBS oil olive add 1/2 cup cooked tomato sauce and 1 cup broth....cut potatoes, zucchini, squash...bring to a boil and then simmer until veggie are tender about 20 min....salt and pepper to taste. 
making your own soup...real ingredients no salt added ♥♥♥ 
A fruit and vegetables vendor in Naples,Italy....all daily fresh...... 
The italian Vegetarian cooking Italian
cuisine is rich of Vegetarian recipes... the Italian land lush and green grows an abundance of vegetables and fruits. Every city,town or village has its open market,where local farmers sell their fresh
products weekly in small center and daily in the big ones. In Naples
every neighborhood has its daily open market...the city is alive with
the cries of the vendors that advertise their produces...by ciaobellacooking>>>>>>>>>>>>>>>>>>>>>
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Italian housewife shares her Italian soup and salad recipes♥♥♥
Italian housewife shares her homemade soup recipes...
garbanzo beans with noodles packed for lunch  ****Make your own special Italian soup with Ciaobellacooking Italian recipes Notebook....  More soup recipes in my ciaobellacooking..noteBook included the famous Mulligatawny soup-Italian style...see homepage for details
COOKING BEANS
Cook 8 oz of beans (navy beans) in
abundant water ( don’t soak the beans the night before and then change the water. Beans are temperamental and they don’t like to be handled too much) Just put a pinch of baking soda in the cooking water. Bring to a boil, then reduce the heat in a way that the beans still keep moving up and down in the pan. Cook for 2 hours or until beans are tender. With a wooden spoon take few out to see if they are done. Don’t use metal spoon otherwise the beans if they are not done they will stop to cook. These maybe are Neapolitan cooking tales, but we believe it and follow it! In Naples we serve the beans on leftover bread drizzled with oil of olive, salt, oregano and a squeeze of lemon. *Also
we use wheat bagels, open and bake them for 10 minutes. Save them in a
bread
plastic bag for when needed. In the summer squeeze garden tomatoes on
the toasted bagels with oregano and a
Beans with pasta (cannellini or navy beans or lentils or Garbanzo) Cook ½ pound of small pasta like ditalini
or other kind of pasta or what in Naples is called pasta “ammischiata” that is mixed pasta crushed together. In a pan sauté 1 garlic clove in3 TBS oil olive. Add 1 cup of cooked tomato sauce. Add 1 or 2 cup of beans and cooked pasta
and let them simmer together for 10 minutes.
 Lentil soup with brown rice  In a pan bring to boil 8 oz of lentils,1/2 cup of brown rice, 1 cut carrot and 1 garlic clove.... then reduce heat and let it cook for 35/40 min or until rice is well cooked....then add 2 Tbs oil olive,salt optional....and serve......... In Italian....................................... Zuppa di fagioli Cuocere 200 gr.( 0 a piacere) di fagioli in acqua abbondante con un pizzicho di bicarbonato portandoli a bollire. Ridurre il calore facendo in modo che i fagioli vadano circolando nell'acqua. Cucinare per 2 ore o fino a cuando i fagioli
saranno teneri, si raccomanda provarli con un cucchiaio di legno... altrimenti si incrudoliscono! Servire su pane tostato con olio di oliva, sale, oregano e una spremuta di limone. Con i fagioli avanzati si puo' preparare una... zuppa di fagioli e scarole oppure usarli nel... minestrone,
a cui noi ci aggiungiamo anche pezzi di carne per farlo un po' piu' sostanzioso e a volte invece di usare la verza usiamo gli spinaci. Zuppa di patate al sugo In una pentola fate soffrigere aglio,cipolle e carne macinata. Aggiungere
salsa gia cotta e le patate tagliate a cubetti, premezzolo, accio e basilico. Fate dare un bollo e poi fate cuocere a fuoco moderato per 20/30 minuti o fin quando le patate son cotte.  ~ More Italian recipes ~ The Italian vegetarian cooking The Artichokes are one of favorite vegetables in Italy for their healthy properties... In Rome they love to stuff the artichokes... the Roman recipe: take off the out and tougher leaves of the artichokes and the sharp tips... scoop out also the inside hairy part...stuff the artichokes(recipe for 4) with a mixture of 1TBS of olive oil, 5 TBS breadcrumbs ,2 minced garlic, chopped parsley, mint ,salt and pepper to taste...Arrange the artichokes in pan with a little water, drizzle with more olive oil, cover and cook them for 40 min or until done at low heat.***Add more water if necessary...it is the water getting hot and steamy that cooks the artichokes. My Mom recipe: In other parts Of Italy they also like to slice the artichokes and fry them or stew with other vegetables...my mother used to stew them with sliced potatoes, olive oil, oregano, minced garlic and a little water for moisture. In Sardinia they add to these recipe beaten eggs.
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Italian soup recipes~Italian salad recipes
Creamy Cesar Italian potato salad mix 5 medium boiled potatoes, 1 finely shredded onion, 1/3 cup oil, 1/2 cup creamy Cesar salad dressing and my special blend of Italian seasoning...refrigerate. 
 Fruits and vegetables vendor... a business woman.
the color of Italian cooking 
Naples downtown busy neighborhood...with life. 
Garbanzo beans 'n pasta 
Brodo soup 
for ciaobellacooking recipes notebook see homepage
 Recipe
for Escarole & beans: clean escarole, cut tough parts away and cook
it in water until tender...when cooked drain all the water, cut the
escarole in small pieces and saute' it in a pan with oil olive and
garlic...add cooked beans(small navy beans) and let it savor together at
low heat for few more min. salt and pepper to taste.
The Eggplants Italians have a love affair with eggplants and they prepare them in many different way...my family (native of Naples) favorite recipe is of course Eggplant Parmigiana which we prepare the authentic traditional way and the step by step recipe. In other southern regions of Italy they make a stew with eggplant called Ciambotta or Cianfotta.The recipe varies from one town to another or from a housewife to another, but basically is a medley of stewed vegetables.... Ciambotta basic recipe: Cut 3 or 4 medium potatoes...3 eggplants, 3 zucchini, 3 green peppers in small pieces and saute them in olive oil and garlic...add 1/2 pound of chopped tomatoes.1/2 cup water, chopped parsley,basil and rosemary... cook at low heat for few min. until all vegetables are cooked. Stuffed Eggplants: Cut 4 eggplants in half and scoop the flesh out...in a pan saute 1 chopped onion...add the mushed eggplant flesh, 8 oz chopped tomatoes, parsley and salt to taste and cook the mixture for few min. Then fill the eggplant shells wit mixture, cover with shredded mozzarella and bake them at 350for 20 min or until golden brown. Eggplants...the slippers recipe: In Naples they call this recipe "melanzane a scarpone" which means that the eggplants look like slippers because they are cut in 2 lengthwise and stuffed with the mixture of saute eggplant flesh, black olives, capers, breadcrumbs ,chopped tomatoes, basil and salt to taste and the baked for 15.20 min at low temp . Eggplants looking like mushroom: This recipe in Naples is called "a fungetielle "being funghetti small mushrooms...the eggplants after are saute in small pieces in olive oil and garlic...they look like small mushroom....and they are delicious. They can be added to a tomato sauce and served with pasta and Parmesan cheese. Eggplants spread for bruschetta: In 2 TBS live oil saute a shredded onion and 1 or 2 eggplants cut in small pieces and 1 celery stalk also cut in small pieces...add 2 or 3 TBS of white wine or broth and cook until liquid is absorbed...spread on bruschetta. |
