SOUPS - RISI E BISI

RISI E BISI

1 stick unsalted butter

1 onion  diced

4 cloves garlic minced

2 cups frozen peas, divided

10 cups chicken bouillon

1/2 cup grated parmesan cheese

1 cup diced bacon

     salt and pepper to taste

1 tablespoon italian seasoning

1 teaspoon paprika

1 cup rice

1 tablespoon dry parsley

In a large pan melt the butter over medium heat, add onions ,  garlic, paprika and cook about 8 minutes, stir in rice, salt and pepper,Italian seasoning and cook two more minutes

In a blender combine 1 can of green sweat peas ( rinsed and drained ) and 1 cup of chicken bouillon and liquify

Add peas mixture to rice and stir well; when dry add bouillon to cover the rice and keep adding bouillon when needed for about 20 minutes

In a small fryng pan over mdium heat cook bacon until it release some oil, add green beans, salt and pepper and keep cooking until bacon is crispy, stirring often

When rice is almost ready add parmesan chese and stir; add bacon and beans, stir,cover and remove from heat

Let stand 5 minutes, serve and garnish with dry parsley

SOUPS - PASTA E FAGIUOLI

PASTA E FAGIUOLI

1 bag dry red kidney beans ( 14 oz. )or 2 cans

6 medium potatoes

12 cups chicken bouillon

1 onion, chopped fine

2 celery sticks diced small

2 carrots. sliced thin

1 tablespoon olive oil  salt pepper and seasoning to taste

1 cup pasta ( ditalini )or quick barley

1/2 cup dry  parsley

2 bay leaf

1 cup grated parmesan cheese

the night before soak the dry beans with 2 tablespoon of baking soda and cold water; before cooking rinse well under running water, or drain the cans

In a large pot put 12 cups of water to boil  with 2 chicken  bouillon cubes; in 5 minutes your chicken buillon will be ready

If you have a pressure cooker stir in the beans and cover with chicken buillon. Cook over medium heat for 10 minutes, let

it cool before you open the pressure cooker. If you do not have a pressure cooker you will need to cook in the traditional way until the beans are almost tender (about 3 to 4 hours ).( This is only if you use dry beans )

In a large non stick pot heat the olive oil over medium heat, add onion,celery. bay leaves and garlic and cook for 5 minutes: add crushed garlic and cook 3 more minutes.

Add diced potatoes,salt, pepper, seasoning , and 4 cups of bouillon

In the meantime transfer 1/2 of the beans to a blender, add 1 cup of bouillon and liquify.

Add the beans liquid to the pot, stir and cook for 20 more minutes

Add the remaining beans, grated parmesan cheese and more bouillon if needed; stir and cook until the potatoes are almost done.

Add the pasta ( ditalini ) or barley, cover and cook for 10 more minutes

Check one time to stir and add more bouillon if needed.

Remove from heat, discard the bay leafs and sprinkle parsley before serving.

SOUPS - MOROCCAN CHICKEN AND COUSCOUS SOUP

Moroccan chicken and couscous soup

2 tablespoons olive oil
1 onion, chopped
1 pound boneless, skinless chicken breasts
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 sweet potato (about 1/2 pound), peeled and cut into 3/4-inch cubes

1 zucchini, quartered lengthwise and cut crosswise into 1-inch pieces
3/4 cup tomato puree
1 quart water
2 cups canned low-sodium chicken broth or homemade stock
1/2 cup couscous
1/3 cup chopped fresh parsley

Directions

1. In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

2. Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.

3. Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.

4. Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes; add the parsley and serve.

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SOUPS - MINESTRONE

Minestrone

1/2 cup olive oil

1 chopped onion

1 carrot sliced thin

2 sticks celery sliced thin

5 garlic cloves, grated

1 bay leaf

1 can great northern or canellini beans drained

3 potatoes diced

1/2 small cabbage , shredded ( optional )

      salt, pepper and seasoning to taste

1/2 cup ditalini pasta

1/2 cup grated parmesan cheese

1 medium zucchini diced ( optional )

In a casserole heat olive oil over medium heat on stove top.

Add carrots, celery and onion and cook for about 7 minutes, stirring frequently. Add grated garlic and cook 3 more minutes.

Add 1 cup of chicken bouillon and cook 5 more minutes; add salt, pepper, seasoning and beans; add 2 more cups of chicken bouillon and bring it to boil.

Add 1 more cup of chicken bouillon, lower down to simmer and cook for 1 hour. Stir every 15 minutes and check if needs more soup.

Add grated parmesan cheese, potatoes , zucchini and celery ( optional ) and cook for 20 minutes or until the vegetables are tender

Add the ditalini pasta and cook, covered, for 10 minutes or until the pasta is " al dente "

Check if additional salt and pepper is needed.

If at any time you believe the mixture is too dry, add chicken bouillon