Italian Cook Soup Recipes - http://italiancook.ca

Aosta Valley "Summertime" Soup - http://italiancook.ca - for personal use only

Serves 6

Ingredients:
12 oz. Fontina Val d'Aosta
6 oz. Tomato pulp
4 - 6 slices of rye bread
3 tablespoons of olive oil
1/2 onions
garlic (1 clove)
fresh parsley
fresh basil
salt & pepper

Directions:
1 • Chop the onions, garlic, parsley, basil and tomato.
2 • Fry this mixture in the olive oil until cooked.
3 • Salt & pepper to taste.
4 • Place the bread in a dish that can go into the oven.
5 • Cover with the sauce and slices of Fontina Val d'Aosta cheese.
6 • Place in oven at 350 degrees until brown. courtesy iGourmet

Leek and Basil Soup

4-6 servings
1 tbsp Pure Olive Oil
2 leeks,washed,white part sliced
1 red onion,chopped
2 tbsp Pesto Basil Sauce
1 garlic clove,.nely minced
2 potatoes,peeled and sliced
4 cups heated chicken stock 1 L
salt and pepper

Directions:
1 • In a large saucepan,heat oil over
medium-low heat.Add leeks and onion.
Cook 5 minutes.
2 • Add remaining ingredients,season to
taste with salt and pepper,and bring
to boil.Cook at least 20 minutes over
low heat,stirring occasionally,until
potatoes are tender.Serve hot.

Ministrone Sicilian Style

6-8 servings
1 /4 cup Pure Olive
8 celery stalks diced
3 carrots,diced
1 large onion,diced
3 medium potatoes,sliced
1 can 28 oz. Italian Peeled Tomatoes,chopped,with juice
8 cups chicken stock
1 cup frozen peas
1 /4 lb Spaghetti
2 tbsp fresh basil,chopped
Parmesan Cheese
salt and pepper

Directions:
1 • Heat olive oil in skillet.Add celery,
carrots and onion.Cook about 5 minutes,
stirring occasionally.
2 • Add potatoes,tomatoes with juice,and
chicken stock.Season with salt and
pepper to taste.Cook for 15 minutes.
3 • Add peas and spaghetti broken in small
pieces.Cook 7-8 minutes,or until
spaghetti are tender.Add basil and serve
with Parmesan cheese on top.

Pasta and Fagioli

Ingredients
4 tablespoons olive oil
2 garlic cloves, minced
1 (16-ounce) can Italian plum tomatoes, drained, chopped
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried oregano, crumbled
1 (15-ounce) can cannellini beans (white kidney beans), rinsed, drained
Salt and pepper
8 ounces elbow macaroni, freshly cooked
Freshly grated Parmesan cheese

1 • Heat 3 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until brown, about 2 minutes.
2 • Stir in tomatoes and cook 5 minutes.
3 • Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon, about 15 minutes.
4 • Add beans and cook until heated through, about 5 minutes.
5 • Season with salt and pepper. Place pasta in bowl. Toss with remaining 1 tablespoon oil. Pour sauce over and toss thoroughly.
6 • Serve, passing Parmesan separately.

Stracciatella

Ingredients
8 cups chicken stock 2 L
1/2 cup orzo 125 mL
1 pkg (300 g) frozen chopped spinach, thawed, well-drained and finely chopped 1
1 egg, slightly beaten 1
1/4 cup grated cheese 50 mL

Preparation
1 • In large saucepan, bring stock to a boil over high heat. Stir in orzo; cook 10 minutes or until tender but firm.
2 • Stir in spinach. Pour beaten egg into boiling soup, stirring constantly. Sprinkle with Parmesan and serve immediately.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Makes 4 servings