Italian Peasant Bread Soup Recipes

Steps:

• In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.

Steps:

• put chicken stock in a pot.
• add oven roasted garilc and the rest of the spices (and mushrooms).
• bring to a boil on med heat then low and cover for 30 min.
• cut bread into 1/2 inch rounds and brush with olive oil.
• toast in a pan till brown (i like mine dark).
• warm soup bowls in the oven or microwave.
• pour soup into bowls.
• spilt bread into bit size pieces and put in soup top with cheese.
• let stand 5 minute.

Steps:

• In a large pot, cook sausage over medium heat until browned and no longer pink; drain.
• Add onions and garlic; sauté until tender.
• Add in the beans, broth, tomatoes, carrots, basil, and oregano; stir to mix. Cook uncovered for 10 minutes.
• Add the spinach and heat just until wilted.
• Add the cooked penne noodles last.
• Serve with parmesan cheese sprinkled on top.

Steps:

• Dissolve yeast in lukewarm water. Blend in rest of ingredients except butter.
• Shape into one large round loaf. Place on a greased cooking sheet and let rise until doubled. Brush with melted butter.
• Bake at 400 degrees Fahrenheit for approximately 25 minutes, or until it sounds hollow when tapped on the bottom.

Steps:

• Dissolve the yeast in the warm water.
• Add the 4 cups flour (this can be done by hand and mixed well or in the mixer using a bread hook).
• Add the salt water and the extra flour.
• Knead for 15 minutes, or if you are using a bread hook, beat for 5 minutes.
• If you need it a little bit more elastic, add a few drops of water.
• Place dough on a slightly floured counter and cover with a large bowl.
• Rise 1-2 hours till double; punch down and rise again for 1 1/2 hours.
• Punch down and mold into 2-3 loaves--DON'T WORRY ABOUT THE SHAPE.
• Place on a baking sheet sprinkled with cornmeal.
• Rise again.
• Bake in upper third of your oven--putting a small pan of water on the bottom of the oven for a good crust (you can do this without the water too).
• Bake 425-450 degree oven for 25 minutes.
• Watch and if it is getting too brown, cover them with foil.