Minestrone This is a very simple soup: Serves 8-10, you can double it. 1 10 0z can white beans 1 – 40 0z. can chopped tomatoes 2-3 cups water 1 large bag frozen veggies, carrots, peas, corn, green beans 2 cups cabbage, chopped coarse 1 cup small macaroni or pasta shells, cooked 1 med. onion chopped 1 bell pepper, chopped 2-3 stalks celery, chopped 4 cloves garlic, chopped 4 T. chopped parsley 2 T. oil 2 T. Italian seasonings salt pepper Heat oil, sauté onions, celery, bell pepper and garlic for 2-3 minutes. Add cabbage and a little water and cook until cabbage is soft. Bring water to a boil, add frozen veggies, cook as directed. Drain off and reserve some of the water. Add tomatoes and cooked veggies and seasonings. Add beans, pasta and parsley.. Correct seasoning. If it is too thick, add reserved water. If you want you can add ½ cup red wine………..Garnish with grated cheese. Makes about 7 1-1/2 cup servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sweet Potato Minestrone with Turkey Sausage ½ pound smoked turkey sausage 1 cup diced onion 1 cup diced carrot ¾ cup thinly sliced celery 3 cups water 2 cups diced, peeled sweet potato 1 t. dried oregano ½ t. ground pepper ½ t. salt 2-14. oz cans chopped tomatoes 1 15oz. Can Great northern beans, drained and rinsed 8 cups coarsely chopped spinach Combine first four ingredients in heavy pot or skillet, sauté 7-8 min. or until sausage is browned. Add water and next 6 ingredients, up to and including the beans. Bring to a boil, reduce heat and simmer for 30 minutes, or until veggies are tender. Stir in spinach, cook another two min. Correct seasoning. Garnish with grated Asiago cheese……….Enjoy!
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CIOPPINO This recipe is from San Francisco's legendary Tadich Grill, wear bibs when enjoying this succulent version of the famous fish chowder. The name comes from ciuppin, in the Genoese dialect for "little soup".
1 cup extra virgin olive oil 16 T. butter 1 medium yellow onion, peeled and chopped 2 medium carrots, peeled and chopped 1 rib celery, chopped 1 green bell pepper, cored, seeded and chopped 1 leek, white part only, trimmed, cleaned and chopped 1/2 small bulb fennel, trimmed and chopped 2-28 oz. cans crushed Italian tomatoes 2 T. tomato paste 4 cups of water 4 bay leaves 1 tsp. dried oregano 1 tsp. dried thyme 1 tsp. dried basil 2 pinches cayenne salt and pepper to taste 2 cloves garlic, peeled and finely chopped 1-1/2 lbs. halibut filet, cut into large pieces 16 sea scallops 16 large shrimp, peeled and deveined 1/2 lb. raw bay shrimp, peeled 1-2 cups flour 12 oz. crabmeat, preferably dungeness 2 cups dry white wine 16 Manila clams, scrubbed 1/2 bunch parsley, chopped
Heat 1/2 cup of the olive oil and 8 tbsp. of the butter in a large pot over medium heat. Add onions and cook, stirring often, for about 2 minutes. Add carrots, celery, peppers, leeks and fennel and cook, stirring often, for about 5 minutes. Add crushed tomatoes, tomato paste, 4 cups of water, bay leaves, oregano, thyme, basil and cayenne and season to taste with salt and pepper. Bring to a boil, reduce heat to low and simmer, stirring occasionlly for about an hour. Meanwhile heat remaining olive oil and 8 tbsp. butter, and garlic in a large skillet over high heat until fragrant, `1-2 minutes. Working in 2 batches, dredge halibut, scallops and large and bay shrimp in flour, shaking off excess, and fry turning seafood frequently, until golden, 1-2 minutes. Transfer seafood with a slotted spoon to pot with sauce, ass crabmeat, cover and simmer for 10-15 minutes. Add wine to skillet and over medium high heat scrape the browned bits stuck to the bottom. Add clams, cover, and cook until shells open, about 5 minutes. (Discard any clams that don't open). Add clams and broth to pots; adjust seasonings. Ladle soup into large bowls, garish with chopped parsley, and serve with sourdough bread and a nice red wine. Enjoy!
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