Italian Soups Recipes

In any season, soups are always good for various reasons: they open appetite, prepare the stomach for more complex foods, moisturize , nourish and are easily accessible, and hot soups are great for warm in times of cold. When making soups, do not forget that the secret lies in using appropriate combinations of herbs, vegetables and condiments.

Here we share five Italian soups , which can give a special touch to your menu.

Ingredients

• 50 g of celery
• 3 or 4 large onions ( to taste)
• The juice of one lemon
• 6 small tomatoes ( or the equivalent in puree )
• A sprig of parsley
• 4 eggs
• A clove of garlic
• Oil
• 4 pieces of toast
• A half liter of vegetable broth or water
• Sea salt to taste

Procedure

1. Bake the bread until it becomes crispy.
2. Cut all the vegetables into very small pieces . Slice onion.
3. Sauté in a pot large enough and with a little oil: celery , onions , tomatoes and parsley with a little salt.
4. Add a liter of vegetable broth , lemon , and bring to a boil .
5. Blend the tomatoes with garlic and add to the soup
6. Cook everything for 10 minutes over high heat.
7. Break the eggs and throw them one by one into the pot, first the yolk and then clear. Do not mix . Eggs should be over, separated from the soup.
8. When the soup is done, break crusty bread over each bowl .
9. You should attempt to collect the eggs from the pot carefully (one egg per plate ) .
10. VARIATION : You can also decorate with a little buttermilk . It is a delight.

Ingredients

• 1 kg of fresh beans
• 100 grams of vegetarian ham ( in the original recipe using ham )
• An onion
• Lettuce
• Oil
• Sea salt
• Pepper
• Olive oil

Procedure

1. Sauté the beans , onion and diced ham with extra virgin olive oil
2. After a minute, add hot water to cover all the beans and add salt and pepper.
3. Simmer over very low heat for an hour .
4. When serving , decorate top with lettuce , finely shredded previously .

Ingredients

• 250 g of wheat
• 12 nuts
• An onion
• Chopped parsley
• Garlic ( to taste)
• Extra virgin olive oil
• Salt and pepper.

Procedure

1. The night before, put to soak the wheat in cold water to soften .
2. When you prepare the soup , put the wheat in a pot with 1.5 liters of water , chopped onion and garlic.
3. Add salt and pepper, cover the pot and simmer for two hours on low heat.
4. After two hours , add the chopped nuts and simmer for fifteen minutes .
5. Serve with a drizzle of extra virgin olive oil and garnish with chopped parsley on top.

Ingredients

• 300 grams of red beans
• A clove of garlic
• 6 tablespoons of extra virgin olive oil
• 2 onions
• A chili
• A sprig of parsley
• 500 grams oftomatoes ( or tomato sauce )
• sheep or goat cheese , grated or shredded (or grated Parmesan cheese )
• Sea salt

Procedure

1. Cook red beans in 3 liters of water with salt and garlic.
2. Gradually add the oil, onions and parsley chili crushed .
3. When a significant portion of water has evaporated add the tomatoes and continue cooking .
4. When the beans are ready and well cooked , serve with grated cheese on top.

Ingredients

• 1 liter of water
• Olive oil
• Salt
• Onion and vegetables you like, but choose more than 4. Can be: celery , carrots , potatoes , peas , squash , chicory, etc.
• The squeeze of a lemon
• 2 cups of vegetarian ground beef
• A clove of garlic

Procedure

1. Put in a pot with enough water to cover the diced vegetables .
2. Pour a little oil , garlic and lemon juice .
3. Put salt to taste
4. Add vegetarian meat if you like.
5. Cook for 1 hour or until the vegetables are cooked .
6. Add water if required .
7. Take care that vegetables are not very cooked because nutrients are subtracted .
8. Serve warm.