Sicilian Vegetable Soup Recipes

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CARRABBA'S SPICY SICILIAN CHICKEN SOUP



Carrabba's Spicy Sicilian Chicken Soup image

I tried three of the available recipes for this Carrabba's chicken soup dish - usually called "Mamma Mandola's Sicillian Chicken Soup" - and was not quite getting the results I wanted. I'm NOT a cook, and live literally thousands of miles away from the nearest Carrabba's restaurant, so I had to improvise a little on the three recipes I found. I am quite happy with the results, though, and it's the closest I've made to this recipe. It is also a big batch, but I figured if I was spending an afternoon making soup, I should have some to freeze. I have used a 20 quart stockpot for this recipe (ideal), and a 16 quart (just barely fits) stockpot. Note: I do not have a local grocery store, so had to substitute some ingredients that you many not have to....but it worked for me. ;-)

Provided by Johncn

Categories     Stocks

Time 3h15m

Yield 1 Can be frozen and microwaved to serve over ditalin, 12-16 serving(s)

Number Of Ingredients 15

olive oil
3 medium sweet onions
2 1/2 medium green peppers
10 hearts celery (I estimated 8 whole stalks, but only had hearts)
8 -10 medium carrots (6 large would be enough)
8 medium sized potatoes, roughly diced (maybe just 4-5 larger Idaho baking potatoes?)
10 -12 garlic cloves
4 quarts chicken stock (2 from boxed broth, 2 from concentrate)
5 boneless skinless chicken breasts
2 (28 ounce) cans tomatoes, 28 oz can and (I used "Generic" Safeway Diced Petite, (1, 1)
1 cup of chopped parsley
white pepper (2 tablespoons total?)
black pepper (1.5 or 2 tablespoons?)
salt (1.5 tablespoon?, and then salted to taste at end)
2 lbs ditalini, as needed when serving (or stubby pasta of choice)

Steps:

  • In a large stockpot (16 quart minimum / 20 quart recommended) heat olive oil under fairly low to medium heat.
  • "Sweat" onion, celery, green pepper and some salt (to draw off moisture) for perhaps 30 minutes -- this is lower than browning, and makes the veggies somewhat translucent. I covered, and mixed every few minutes to prevent browning.
  • Add carrots, garlic, some white pepper and some black pepper, and continue to heat under "sweat" conditions while mixing now and then.
  • Add chicken stock, chicken breasts, tomatoes and potatoes -- and of course some more white pepper and black pepper.
  • Cover and simmer on low heat for 1.5 to 2 hours (or use crock pot?).
  • Remove chicken and let cool and stand to shred.
  • Add chopped parsley and return the shredded chicken to the soup.
  • Salt to taste at this point, and add more white and black pepper if your tongue is not twitching a bit when you sample. ;-).
  • Simmer while cooking ditalini (or other stubby pasta).
  • Serve soup over cooked pasta to taste.
  • Note: Like many soups, this may be better made the day before and then served when needed. We will freeze some for ready-made meals and I think it will work out well.

Nutrition Facts : Calories 630, Fat 6.9, SaturatedFat 1.6, Cholesterol 41.1, Sodium 594, Carbohydrate 107.8, Fiber 9.9, Sugar 16.1, Protein 33.9

SUMMER VEGETABLE SOUP



Summer Vegetable Soup image

This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!-Edith Ruth Muldoon, Baldwin, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 small onion, quartered and thinly sliced
1 tablespoon olive oil
4 cups reduced-sodium chicken or vegetable broth
1 cup sliced zucchini
1 can (15-1/2 ounces) navy beans, rinsed and drained
1/2 cup diced peeled red potato
1/2 cup cut fresh green beans (2-inch pieces)
1/2 cup chopped peeled tomato
1/4 teaspoon pepper
1/8 teaspoon ground turmeric
1/4 cup chopped celery leaves
2 tablespoons tomato paste

Steps:

  • In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1128mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 13g protein.

QUICK AND EASY VEGETABLE SOUP



Quick and Easy Vegetable Soup image

A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.

Provided by Anne Vackrinos

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 6

Number Of Ingredients 11

1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

Steps:

  • In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g

SICILIAN LENTIL, VEGETABLE, AND PASTA SOUP



Sicilian Lentil, Vegetable, and Pasta Soup image

Make and share this Sicilian Lentil, Vegetable, and Pasta Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lentil

Time 8h

Yield 6 serving(s)

Number Of Ingredients 8

1 lb brown lentils, rinsed and picked over
1 large onion, chopped
1 large celery rib, with leaves chopped
2 large tomatoes, peeled, seeded, and chopped (or 1 c. chopped canned tomatoes)
2 medium zucchini, chopped (or yellow squash or pattypan squash)
6 cups water
1 cup ditalini (or tubetti or elbows)
freshly grated pecorino romano cheese

Steps:

  • In a large slow cooker, combine lentils, vegetables, and water.
  • Cover and cook on LOW for 7 hours.
  • Add in pasta and salt and pepper to taste.
  • Cook on HIGH for 30 minutes, or until the pasta is tender.
  • Serve hot, sprinkled with the cheese.

ITALIAN MINESTRONE SOUP



Italian Minestrone Soup image

Nothing says more "comfort food" than thick, creamy Minestrone Soup.Italian Minestrone soup is made with seasonal veggies, legumes and small pasta shape or rice.

Provided by Italian Recipe Book

Categories     Soup

Number Of Ingredients 15

1 onion (, roughly chopped)
2 carrots (, roughly chopped)
2-3 selery ribs (, roughly chopped)
½ cup diced pancetta ((optional))
1 ½ cup pumpkin or butternut squash (, cut in cubes)
1 large potato or 1 ½ cup potatoes (, cut in cubes)
1 large tomato chopped or 10 cherry tomatoes (, cut in quarters)
1 small savoy cabbage (, roughly chopped)
1 can ((14 oz) borlotti beans)
⅓ cup ditalini pasta or other small pasta shape
Extra virgin olive oil
1 bay leaf
2 rosemary sprigs
1 garlic clove ((optional))
Salt to taste

Steps:

  • In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes. Sautee on medium heat for a few minutes stirring a couple of times in the process.
  • Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.
  • Give a nice stir and add enough water to cover all the veggies.Bring to a boil and simmer on low heat for 40 minutes. Add more liquid if needed.
  • Past this time veggies will become super soft and will "melt" one into another creating delicious creamy texture.
  • Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed. Give a nice stir and cook for another 15 minutes.
  • As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook.
  • If you're not planning to serve minestrone right away, don't add pasta or rice immediately.Instead, bring the soup to a boil when you're ready to serve it and then add pasta or rice.
  • Minestrone is ready to serve when pasta (rice) is cooked. I takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.
  • Serve hot or warm generously topped with fresh grated Parmesan cheese.

SICILIAN VEGETABLE SOUP



Sicilian Vegetable Soup image

This is a recipe from my great great nona who lived in Sicily. I always make a very large batch and then freeze it in individual serving containers. I pack it for my daughters for lunch or use it for those awfully busy nights. I hope you enjoy!

Provided by angela wright

Categories     Other Soups

Time 4h15m

Number Of Ingredients 17

1 pkg sweet italian sausage (or any you like) sliced
1 large onion (i like to use vidalias) sliced
2 celery chopped
2 clove garlic minced
2 zucchini chopped
2 medium potatoes chopped
2 medium carrot chopped
1 pkg sliced mushrooms
1 can(s) diced tomatoes undrained
2 handfuls of green beans ends taken off and cut into thirds
5 c water
1 c red wine
2 tsp salt
3 sprig(s) basil or 1 tsp dried
3 sprig(s) fresh thyme or 1 tsp dried
black pepper
2 bay leaves

Steps:

  • 1. Prepare all the Veggies
  • 2. Put everything in a stock pot and bring to a boil for 5 mins
  • 3. Simmer for about 4 hours.

CARRABBA'S SPICY SICILIAN CHICKEN SOUP (AKA: MAMA MANDOLA'S CHICKEN SOUP)



Carrabba's Spicy Sicilian Chicken Soup (Aka: Mama Mandola's Chicken Soup) image

Provided by Coco and Ash

Categories     Appetizer     Main Course     Side Dish

Number Of Ingredients 17

3 tablespoons olive oil
3 celery ribs ((cut into slices))
3 carrots ((peeled and cut into slices))
1 small yellow onion ((diced))
1/2 cup red bell pepper ((diced))
1 and ½ pounds chicken breast
4 garlic cloves ((minced))
1 russet potato ((cut into ½ inch cubes))
1 can of petite diced tomatoes ((14.5 ounce))
2 tablespoons fresh chopped parsley
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes ((omit for a mild version))
½ teaspoon black pepper
1 tablespoon salt
4 cups water
4 cups chicken broth
1 and ½ cups ditalini pasta

Steps:

  • Heat a large pot over medium heat and add in the olive oil, celery, carrots, onion, bell pepper. Sauté for about 10 minutes until the vegetables just start to soften.
  • Add in the: chicken breast (I like to cut mine in half to make shredding easier), garlic, potatoes, can of tomatoes, parsley, oregano, red pepper flakes, salt, and pepper, water, and chicken broth. Bring this to a full boil for about a minute then lower to a low simmer for 45 minutes - covered.
  • After the 45 minutes, pull out the cooked chicken and shred. You can just pull it apart using 2 forks. Add the chicken back to the pot along with your pasta and bring to a full boil again. Cook for the amount of time needed for your pasta. (Ditalini is typically about 10 minutes)
  • We like to serve our soup with a little extra parsley on top and a few pieces of bread for dipping.
  • We love to make this super easy focaccia bread to go with this soup!

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