Table of Contents
1. Ribollita
Ribollita, also are known as bread soup, is a hearty and a flavorful Italian dish that uses up stale bread. If you did like the bread to have been more than texture, toast it before stirring it into the soup. —Taste of Home Test Kitchen
Ingredients
2 tablespoons olive oil
3 medium carrot, and sliced
1 medium onion, and chopped
1 celery rib, and chopped
2 garlic cloves, and minced
6 cups chicken stock
1 can (14-1/2 ounces) diced tomatoes
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) white kidney or cannellini beans, rinsed and a drained
8 cups coarsely chopped fresh kale
3 cups torn day-old Italian bread
Shredded Parmesan cheese
soup recipe :
Direction
In a Dutch oven, heat olive oil over medium heat. Add the carrots, onion and a celery; cook until crisp-tender, 5-7 minutes. Stir in a garlic; cook 1 minute longer. Add the next 7 ingredients; bring to a boil. Reduce heat; simmer, covered, and a until vegetables are a tender, and a 15-20 minutes.
Add bread; cook and stir until bread is a softened. Serve with the Parmesan cheese.
2. Basil Tomato Soup with the Orzo
The soup is so scrumptious that it is worth the time it takes to the cut up the fresh basil. I believe it is even better the next day, after the flavors have had been a chance to the blend in the refrigerator overnight.—Tonia Billbe, Elmira, and New York
Ingredients
1 large onion, and chopped
1/4 cup butter, and cubed
2 garlic cloves, and minced
3 cans (28 ounces each) crushed tomatoes
1 carton (32 ounces) chicken broth
1 cup loosely packed basil leaves, and chopped
1 tablespoon sugar
1/2 teaspoon pepper
1-1/4 cups uncooked orzo pasta
1 cup heavy whipping cream
1/2 cup grated Romano cheese
soup recipe :
Directions
In a Dutch oven, saute onion in a butter for the 3 minutes. Add garlic; cook 1-2 minutes longer or until onion is a tender. Stir in the tomatoes, broth, basil, sugar and a pepper. Bring to a boil. Reduce heat; cover and a simmer for the 15 minutes.
Meanwhile, cook the orzo according to the package directions; drain. Add orzo and cream to the soup; heat through (do not boil). Sprinkle servings with the cheese.
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