Thursday, June 14, 2012

HOT SOUP: This is another example of Italian soups that are very thick with little liquid in them, making them more stews than soups.




TUSCAN VEGETABLE AND BREAD SOUP:






1 lb. yellow squash                                                     

1 medium onion, thinly sliced

2 large garlic gloves, thinly sliced                               

1 ½ tsp tomato paste

1 ½ lb. tomatoes; cored and finely chopped               

½ lb each Swiss chard  &  green beans or yellow waxed beans                      

½ tsp. paprika

¼ tsp fennel seeds, coarsely chopped                         

1 cup water

salt and freshly ground pepper                                   

¼ cup + 2 tbsp. extra virgin olive oil

toasted Italian bread






Half the squash lengthwise and slice into ½-inch thick slices. Cut beans into 1-inch pieces. Discard stems from the Swiss chard and coarsely chop the leaves.



In a medium cast-iron casserole or Dutch oven, heat ¼ cup olive oil over medium-high heat until hot. Add squash, onion and garlic and cook together for 5 minutes to brown. Add tomato paste, water, chopped tomatoes, beans and salt and pepper to taste. Cover pot and reduce heat to medium-low.  Cook vegetables, stirring occasionally, until they are softened, about 10-12 minutes. Add Swiss chard and cook for 5 minutes more or until the chard is completely wilted. Ladle vegetables into shallow serving bowls



In a small saucepan over medium heat, heat the 2 tbsp. olive oil until hot and add in paprika and fennel seeds. Cook for 2 minutes, stirring continuously. Drizzle oil and seed mixture over the vegetables to serve, accompanied by hot toasted bread. 

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