SOUPS - MEDITERRANEAN EGGPLANT SOUP

Mediterranean Eggplant Soup

2 tablespoons olive oil

1 large onion chopped

2 cloves garlic pressed or minced

2 large celery stalks finely diced

5 cups chicken bouillon

2 medium eggplants (about 1 1/4 pounds), peeled, and cut into 1/2 inch dice

1 28 oz. can diced tomatoes

2 teaspoons Italian seasoning

1 cup small pasta ( ditalini, elbow or barley )

1/4 cup finely chopped fresh parsley

salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the onion, garlic and celery and saute over med. heat until the onion is golden. Add bouillon, eggplant tomatoes and seasoning. Bring to a simmer then simmer gently covered until the eggplant is tender. About 45 minutes. In the meantime cook the pasta separately until it is all dente. Drain and stir into the soup along with the parsley. Adjust the consistency with more bouillon if the soup has gotten too thick. Season to taste with salt and pepper. Simmer over very low heat another 15 minutes. Serve at once, or let the soup stand for an hour or so before serving, then heat through as needed.

6 to 8 servings

SOUPS - MAMA WEDDING SOUP

Mama's Italian Wedding Soup

 

Original Recipe Yield 10 servings

Ingredients

• 1 pound extra-lean ground beef
• 2 eggs, beaten
• 1/4 cup dried bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried basil
• 3 tablespoons minced onion
• 2 1/2 quarts chicken broth
• 2 cups spinach - packed, rinsed and thinly sliced
• 1 cup seashell pasta
• 3/4 cup diced carrots

Directions

1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

Tips : add some garlic powder when assembling the meatballs

          In a frying pan ( with a little of cooking spray ) brown the meatballs for about 5 minutes,

          Before cooking in the soup.

         Use orzo instead of seashell pasta.

SOUPS - LENTIL SOUP WITH PASTA

Lentil soup with pasta

2 tablespoons olive oil

1 onion, chopped

1 celery stick, chopped

2 carrots, chopped

14 ounces lentils ( soaked overnight in cold water and 1 tablespoon baking soda and rinsed well)

8 cups chicken soup or bouillon

1 teaspoon dried marjoran

      salt and pepper

8 ounces small sea shell pasta or elbow pasta - Optional

1/2 cup grated parmesan cheese

1 teaspoon olive oil to drizzle soup

In a large skillet heat olive oil over medium heat. Add onion, celery and carrots and cook, stirring occasionally, for 5 minutes.

Add lentils, chicken soup. marjoram, salt and pepper. Bring to a boil, reduce the heat to low, cover and simmer 40 to 45 minutes or until lentils are soft.

In the last 12 minutes add pasta . ( Optional ) You can also serve lentils over white rice.

Before serving drizzle with a teaspoon of olive oil

If you are using canned lentils skip the overnight soaking and simmer for 30 minutes instead of 45; you can also use red canned lentils.

FROM THE MEDITERRANEAN AREA

SANTORINI - GREECE

Oia Greek Salad

 

 EGYPT

Macarona Béchamel

 ITALY

Chicken Piccata with mashed potatoes

FRANCE

Crepes with Nutella

A CULINARY TRIP TO REMEMBER !

Catering Italian, Mediterranean and Beyond

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SOUPS - ITALIAN SAUSAGE SOUP

Italian Sausage Soup

 

Original Recipe Yield 6 servings

Ingredients

• 1 pound Italian sausage
• 1 clove garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14.5 ounce) can Italian-style stewed tomatoes
• 1 cup sliced carrots
• 1 (14.5 ounce) can great Northern beans, undrained
• 2 small zucchini, cubed
• 2 cups spinach - packed, rinsed and torn
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt

Directions

1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

SOUPS - ITALIAN RIBOLLITA

Italian Ribollita (Vegetable and Bread Soup)

 

Original Recipe Yield 8 servings

Ingredients

• 1 tablespoon olive oil
• 1 large red onion, diced
• 2 carrots, diced
• 1 stalk celery, diced
• 4 potatoes, diced
• 10 (5 inch) zucchini, diced
• 1 leek, sliced
• 1 quart hot water
• 1 bunch Swiss chard, chopped (optional)
• 1 head Savoy cabbage, quartered, cored and shredded
• 1 bunch kale, shredded
• 2 (15.5 ounce) cans canellini beans, drained and rinsed
• salt and ground black pepper to taste
• 3 tablespoons tomato puree
• 8 slices day-old bread

Directions

1. Place the olive oil in a deep pan and heat over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the carrots, celery, potatoes, zucchini, and leek. Stir and cook 5 minutes more. Pour in the hot water to cover the vegetables. Stir in the Swiss chard, Savoy cabbage, and kale. Cover, reduce heat to medium, and simmer for 1 hour.
2. Place 1 can of beans in a blender or food processor bowl. Blend until smooth. Stir pureed beans into the vegetable mixture along with the second can of beans. Season to taste with salt and pepper. Reduce heat to low, and simmer for 20 minutes, stirring occasionally. Stir in the tomato puree.
3. Prepare the soup by layering slices of bread with the vegetable mixture in a casserole or soup dish. Cover, and refrigerate for at least 8 hours, or overnight.
4. To serve the soup, place in a pot, and reheat over medium heat. Serve hot.