|The Italian Baker|
|by Carol Field|
Bread in Italy is rough country loaves with thick chewy crusts and flat disks of focaccia seasoned with the wild herbs of the fields.
1 - 10 of 497 for italian soup
Heat the oil ... and add to soup 15 minutes before ... occasionally until the pasta is cooked and the escarole is tender. Serve sprinkled with Parmesan cheese.
Brown the sausage or meat in a large soup pot. Remove and ... adjust seasonings. Serve with plenty of freshly grated Romano and garlic bread for dipping.
Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water or broth. Simmer for 10 minutes, remove with a straining ...
Measure out approximately ... are tender, and soup has reduced in ... with grilled crusty Italian bread rubbed with ... (this is "dunked" into the soup!).
Fry out chopped ... half hour before soup is done, boil ... sausage for the meat, collards for the escarole, and black-eye peas for the cannellini beans.
In a bowl ... while. Simmer the soup for a few ... with salt and pepper. (A drop or two of soy sauce adds to the flavor!). Makes about 4 cups or 2 servings.
Cook sausage until ... minutes, then remove from heat. Serve in soup bowl; sprinkle with cheese and serve with Italian bread, garlic bread or panini bread.
In a large ... broth, water, garlic, Italian Seasoning, salt and ... evaporated milk. Serve with "Candied Jalapenos Cheese Corn Bread". Boy! What a comfort food!
In a 4-6 ... included, to the soup. Now, puree ... the final 20 minutes, taste and adjust seasonings, adding the full amount, or to your taste. . Roberti
Finely chop 1/3 ... tomatoes, 1 teaspoon Italian seasoning. Add ground ... in orzo. Cover, cook 15 minutes more. Stir in spinach. Cook 5 minutes. Serve.
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