Tuscan Bread Soup Recipe

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Authentic Tuscan hearty winter bread soup recipe and instructions straight from Italy.

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Soup, Tuscan Bread Recipe
Instructions
  1. Peel two whole garlic cloves and cut a bunch of fresh basil leaves into small ribbons.
  2. In a soup pot, saute' the basil and garlic in a couple of tablespoons of extra virgin olive oil for a few minutes to extract the flavor. Remove the garlic cloves.
  3. Add the tomato puree and water or stock and heat almost to a boil.
  4. Cut the stale bread into 1-inch cubes and add to the soup, stirring well. Most of the bread will melt into the sauce but some lumps will remain.
  5. Season to taste with a pinch of red pepper flakes, salt and pepper. Continue stirring until the soup is hot through. Serve hot with a sprig of fresh basil on top.
Recipe Notes

As variations, you can add sliced onions to the saute and crush or chop the garlic and leave it in the soup.

You can also use fresh or canned whole tomatoes if you want to puree them yourself.

Bread soup pairs well with a medium-bodied or light full-bodied red wine. However, the soup has a fairly high acid content because of the tomato puree, so a softer, not-overly-tannic wine like Merlot works best (Miles’ opinion notwithstanding).

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Tuscan Ribollita Soup Recipe

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Authentic Tuscan recipe for ribollita, a wonderful bread sou straight from Italy!

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Soup, Tuscan Ribollita Recipe
Cuisine Italian
Servings
Ingredients
Cuisine Italian
Servings
Ingredients
Instructions
  1. Peel and roughly chop the onion, kale or spinach, Savoy cabbage, chard, leek, potatoes, carrots, zucchini and celery.
  2. Saute' the onion in a little extra virgin olive oil in a large soup pot over medium heat until tender.
  3. Add the rest of the chopped veggies to the pot and cook about 10 minutes more until softened.
  4. Mash half the beans in a bowl with a fork or potato masher. Add all the beans and their water to the soup pot and stir well.
  5. Season with salt and pepper to taste.
  6. Simmer about 2 hours. Add water if necessary to keep the soup from getting too thick.
  7. Cube the stale bread and stir into soup. Add more water, if necessary.
  8. Simmer 10 more minutes. Soup should be hearty and very thick.
Recipe Notes

Ladle into bowls, drizzle with extra virgin olive oil and serve with crusty fresh bread on the side.

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Brussels Sprouts Appetizer or Side Dish Recipe, Oven-Roasted

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How to make crunchy, savory vegetarian roasted brussels sprouts. The sprouts, a member of the cabbage family, have a mild flavor and are a hit for an appetizer or a side dish. Pair them with my easy sriracha aoli for a party snack or weekday side.

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Brussels Sprouts Appetizer or Side Dish Recipe, Oven-Roasted
Prep Time 5 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400°F.
  2. Trim ends off sprouts and cut them in half lengthwise.
  3. Toss Brussels sprouts with oil, salt, pepper and seasoning on a rimmed baking sheet. Shallow pans are best.
  4. Roast for 20 minutes then stir.
  5. Roast another 15 minutes until sprouts are brown and crispy but not burnt.
  6. Serve warm with spicy sriracha aioli or your choice of sauce.
Recipe Notes

Loosen lots of leaves from the sprouts before roasting. They get very brown, crispy and delicious!

Omit the Italian seasoning or use a different blend, such as a Mediterranean style seasoning mix instead to vary the flavor.

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