Tuscany Peasant 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:

• Rinse and sort beans. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until the beans are tender., Discard bay leaves. Add oil and heat through.

Steps:

• In a large skillet over medium heat, brown Italian sausages on all sides; slice sausages 1/2-inch thick rounds.
• Use non-stick cooking spray or a little vegetable oil if using turkey Italian sausage.
• Pour off excess fat.
• Add to skillet the celery, zucchini and onion.
• Saute 2 minutes longer, stirring.
• In crockpot, combine beef broth, tomato sauce, and basil.
• Add sausage and vegetable mixture; cover and cook on LOW for 3 1/2 to 4 1/2 hours.
• Add salt and pepper to taste.
• Ladle soup into bowls and garnish with grated Parmesan cheese.
• Serve this hearty soup with garlic bread or crusty Italian bread.

Steps:

• To make the chicken broth, put 10 pounds of chicken legs in a large pot (bigger than a dutch oven - at least 32 cups). Fill with water. After washing celery, trim and put the trimmings in with the chicken.
• Once chicken is just barely cooked, remove from the pot and pull the chicken off the bone reserving for another use (I make chicken salad with it. Goes great with soup.) Return skin and bones to the pot and allow to cook until the broth tastes very chickeny. At least two to three hours.
• Strain broth of bones.
• At this point, I allow the broth to sit overnight in the fridge and then skim off all fat the next morning. You can skim fat without allowing it to sit, if you prefer.
• In a medium frying pan, sautee garlic in olive oil under it begin turns a tan color but do not allow to burn or get too dark or it will turn bitter. Add sausage and cook until browned.
• Add sausage mixture and all remaining ingredietns to the broth in the soup pot, except potatoes and spinach.
• Season to taste with salt and pepper.
• Simmer in the broth until the carrots are just tender enough to easily pierce with a fork, about twenty minutes.
• Add potatoes and cook until tender.
• Remove from heat and add spinach.
• Serve with parmesan or asiago cheese.

Steps:

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

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.