Traditional Christmas Soup From Southern Italy Recipes

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CHRISTMAS SOUP



Christmas Soup image

Provided by Alton Brown

Categories     appetizer

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound kielbasa, sliced 1/4-inch thick on bias
Vegetable oil, as needed
8 cloves garlic, minced
1 pound red kidney beans, soaked at least 4 hours and up to overnight
2 quarts chicken broth
1 pound red bliss potatoes, cut into 1/2-inch cubes
6 ounces fresh kale, approximately 4 handfuls
1/4 cup red wine vinegar
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the kielbasa into a 7-quart Dutch oven and set over medium-low heat. Cook until the kielbasa has browned well and rendered its fat, approximately 15 minutes. If you do not have at least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons. Remove the kielbasa from the pan and set aside.
  • Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and the chicken broth and cook, covered, for 45 minutes. After 45 minutes, add the potatoes, cover and cook for 15 minutes, stirring occasionally.
  • Wash, rinse and trim the kale and tear into bite size pieces. Add the kale to the pot, cover and cook for an additional 10 minutes or just until it is tender, but not mushy.
  • Add the red wine vinegar and black pepper and stir to combine. Evenly distribute the kielbasa between 8 soup bowls. Laddle the soup into bowls and serve.

TRADITIONAL CHRISTMAS SOUP FROM SOUTHERN ITALY



TRADITIONAL CHRISTMAS SOUP FROM SOUTHERN ITALY image

Categories     Fish     Quick & Easy     Stuffing/Dressing     Healthy     Christmas Eve     Simmer

Yield 4 bowls

Number Of Ingredients 4

500 gramms soaked stockfish, 1 cauliflower
1 red onion
a handful of raisins and walnuts
half a cup of olive oil salt and pepper

Steps:

  • Slice the onion. Cut the stockfish into pieces and the cauliflower into florets Put these ingredients with all the other ingredients and some water (to cover abundantly) in a casserole. Cook (with lid on) for about 35-40 mins. Serve hot.It is also nice the day after. HAPPY CHRISTMAS!

CHRISTMAS TORTELLINI SOUP



Christmas Tortellini Soup image

To warm up, try this recipe for a delicious Christmas soup. It is so easy to make and will make be a hit with friends and family.-Taste of Home Cooking School, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 11

2 tablespoons olive oil
2 ounces pancetta or bacon, finely diced
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (49-1/2 ounces) chicken broth
2 teaspoons Italian seasoning
9 ounces cheese tortellini
1 can (28 ounces) crushed tomatoes in puree
8 ounces fresh spinach, rinsed, stemmed and chopped
Salt and pepper to taste
1 cup freshly grated Parmesan cheese

Steps:

  • Heat the olive oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add chopped onions; cook 3-4 minutes or until soft. Add garlic; cook 1 minute longer. Add chicken broth and Italian seasoning. Bring to a boil, and simmer for 5 minutes., Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes; simmer for 5 minutes longer. Add spinach; cook until spinach is wilted. Season with salt and pepper. Garnish with Parmesan cheese.

Nutrition Facts :

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ITALY’S BEST TRADITIONAL SOUP DISHES - GREAT ITALIAN CHEFS
italys-best-traditional-soup-dishes-great-italian-chefs image

From greatitalianchefs.com
Estimated Reading Time 7 mins
  • Minestra d’orzo (barley soup, Alto Adige) Clearly showing its Austro-Hungarian origins, barley soup or Gerstensuppe is a staple of South Tyrolean cuisine.
  • Minestrone (vegetables, Liguria) Great Italian Chefs. Minestrone di verdure. by Antonio Carluccio. Minestrone is the ubiquitous Italian soup, made up of different kinds of seasonal chopped vegetables often paired with potatoes, beans and mushrooms.
  • Zuppa di verze e patate (cabbage and potatoes, Veneto) Savoy cabbage (or the similar white cabbage) is a tasty winter vegetable that’s quite popular across Italy and much appreciated for its nutritional value.
  • Ribollita (bread and vegetables, Tuscany) One of the Tuscan food classics, ribollita is one of the smartest examples of the so-called cucina di recupero (food recovery recipes).
  • Fagioli e cotiche (beans and pork rind, Lazio) Born as a humble recipe to add more taste and substance to beans using a part of the pig that’s usually wasted (the rind), this popular soup is very flavoursome.
  • Zuppa imperiale (broth and ‘bread’, Emilia-Romagna and Marche) Great Italian Chefs. Zuppa imperiale. by Filippo Trapella. A rich yet clear stock made with chicken (or, even better, capon) – zuppa imperiale contains small square baked dumplings made of eggs, Parmesan, semolina and butter, sometimes flavoured with nutmeg and black pepper.
  • Fagioli e castagne (beans and chestnuts, Abruzzo) A classic of the traditional mountain cooking of central Italy – from the Apennines in Abruzzo and Molise to Sardinia – this rich soup puts together borlotti beans (or sometimes chickpeas) and chestnuts; two ingredients which once formed the basis of the local diet, when meat was an unattainable luxury for the average Italian.
  • Macco di fave e cicoria (fava beans and chicory, Puglia) This is the Puglian twist on bean and vegetable soup. The traditional recipe pairs sweet and creamy fava beans (the dry ones, soaked in water and cooked in a clay pot or vase until they can be easily mashed into a purée) with pungent, bitter wild chicory.
  • Minestra maritata (meat and vegetables, Campania) Cooked across Campania during winter, this rich soup takes its name – literally meaning ‘married soup’ – from the fact that the marriage of meat and vegetables result in a delicious dish.


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