Tag Archives: soup

Mediterranean style white bean soup

What you will need for this bean soup recipe.

1 lb. white beans
1 cup crushed, chopped or diced canned or fresh tomatoes
1/2 cup chopped celery
1 large white or 2 smallish sized chopped/diced onions
3 small, course diced carrots
1/2 cup olive oil
1 1/2 teaspoon salt {start with 1 teaspoon add more to your taste}
1/4 teaspoon pepper, or to taste1 1/2 tablespoons fresh chopped herbs, such as parsley, oregano, basil or chives
8 cups water
* Optional 1/2 cup white wine
* Optional 4 cups chicken or beef broth and 4 cups water
* Optional 1 or 2 garlic cloves minced or finely chopped
* Optional 1/4 teaspoon red pepper flakes.

Soak beans over night, drain off the water and put beans in a saucepan with 8 cups water or 4 cups chicken or beef broth and 4 cups water.

Bring to a boil on medium-high heat, reduce heat and allow to simmer for 45 minutes on low heat.

Add remaining ingredients and cook gently for about an hour or until the beans and vegetables are tender. Add more water if needed.

Garnish soup with grated cheese, fresh chopped Chives, Oregano, Basil or Parsley. Use the kind of herbs and cheese you like as a garnish.

Serve with hard crust bread or buttered garlic bread.
Grin… Americans some time serve this soup with saltine crackers or fresh baked cornbread.

Italian style Mediterranean soup

Ingredients needed to make this Italian farm style Mediterranean soup

2 1/2 large diced carrots
2 celery ribs chopped
1 medium purple or white diced onion or 1 1/2 cups sliced leeks
2 tablespoon olive oil
2 tablespoon unsalted butter
2 garlic cloves finely minced
28 ounces (2 14 1/2 ounce cans) low or no salt chicken broth
* Optional 1 cup white wine
15 ounces (2 – 8 ounce cans) low or no-salt tomato sauce
16 ounces (1 14 1/2 ounce can) white or kidney beans, rinsed and drained
* Optional 1 15 ounce can chickpeas, rinsed and drained
14-1/2 ounces (1 14 1/2 ounce can) diced tomatoes with juice
1-1/2 cups shredded cabbage or shredded Brussels sprouts
3 tablespoons fresh basil chopped or 1 1/2 teaspoons dried basil
3 tablespoons fresh parsley chopped or 1 1/2 teaspoons dried parsley
3 tablespoons fresh oregano chopped or 1 1/2 teaspoons dried oregano
1/2 teaspoon pepper
1/2 to 1 cup uncooked elbow macaroni(pasta the kind you like) remember this is a soup not a pasta dish
* Optional garnish: grated Parmesan cheese
* Optional garnish: drizzle with extra virgin olive oil
* Optional garnish: chives coursed chopped
* Optional garnish: basil course chopped
.
Saute carrots, celery and onion in oil and butter until tender. Add garlic and cook 30 seconds to 1 minute.
Stir in broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat, cover and slow simmer for 15 minutes. Add more broth or water if needed. Add macaroni and cook, uncovered, until macaroni and vegetables are tender.
Taste and adjust if needed salt, pepper and spices.

Garnish and serve with hard crust bread or buttered, toasted garlic bread.

Tomato Soup Fit For The Pope

Every cook needs a Tomato Soup recipe in his/her arsenal of winter comfort foods.

Pope’s Tomato Soup

Source Swiss Guards tomato soup inspired by the Pope
“Buon Appetito, Swiss Guard”, reveals the particular tastes of Pope Francis and his two predecessors, Benedict XVI and John Paul II.

Florentine Tomato Soup
1 onion
500 g cherry tomatoes
30 ml olive oil
50 ml vinegar
250 ml vegetable stock
350 ml tomato juice
2 tsp basil oil
2 tsp raw cane sugar
basil for garnish
sea ​​salt
freshly ground pepper

For the croutons
4 slices of toast
1 tsp rosemary
30g butter
sea ​​salt

Finely chop the onion and the cherry tomatoes and sauté in 30 milliliters of olive oil. Sprinkle on the sugar and let it caramelize. Deglaze with the balsamic. Pour in the tomato juice and vegetable stock, let the soup simmer on low heat for 30 minutes. Puree the soup in a blender and then finely sieve. Season with sea salt, pepper and basil oil.

Finely chop the rosemary. Remove the crusts from the toast slices and cut into small cubes. Melt the butter in a frying pan and fry the toast bread cubes until golden yellow. Season with sea salt and chopped rosemary.

Serve soup garnished with basil leaves and croutons.

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