Beef stew is a great winter meal, and incorporates a relatively inexpensive cut of meat with a long cooking time to create a savory, hearty dish. This stew is delicious served with crusty semolina bread.
This Tuscan bean soup recipe is similar to minestrone soup. I like to add spicy sausage for an extra kick. That ingredient can be excluded for a vegetarian option. Serve warm with freshly grated parmesan cheese.
I have made this recipe many times over the years….it’s always a crowd favorite. The addition of fennel gives this recipe a different flair. The soup can be made ahead of time, without the pasta. Just re-heat the soup and add the pasta the day of the event. Serve with grated cheese.
This white bean soup is really hearty…perfect for a cold winter day. The creaminess of the beans, paired with the flavors of pancetta and basil pesto really makes this simple dish a treat. I like to serve this soup with garlic crostini. Any small pasta, like ditalini, can be added to this soup if desired.
This soup is my absolute favorite, and is always on my holiday buffet. I make it often during the year as well. The soup can be made ahead of time, without the pasta. Just re-heat the soup and add pasta the day of the event. Serve with freshly grated pecorino cheese.
Pasta e Fagioli is a staple in our home. This soup is really hearty, inexpensive and delicious, and was one of Grandpa Colombo’s favorite dishes. Canned cannellini beans can be substituted for the dried beans…just use (2) 15-oz. cans of beans, drained, and skip the soaking and boiling method to tenderize the dried beans.
We enjoyed the most delicious soup during a cooking class at “Alla Madonna del Piatto” in Assisi, Italy. The soup was made of an amazing chickpea puree, topped with the freshest extra virgin olive oil, sautéed mushrooms, croutons, fresh dill and grated pecorino cheese. It was simple and yet incredibly delicious.
Chicken soup has always been my son, Nicholas’ favorite. This recipe kicks it into high gear by adding polenta (cornmeal) dumplings to the top of the soup. This is incredibly hearty and wonderful on a cold wintery day!
This is my chicken soup recipe, using capellini pasta. Using a purchased (or homemade) roasted chicken really adds depth of flavor. This soup is one of Nicholas’ favorites, and I make this often during the year.
This pasta e fagioli recipe is Jessica’s favorite, and is adapted from an Italian Cooking magazine recipe. This northern version incorporates pancetta and pureed cannellini beans for a thicker, creamier soup. Serve with grated parmesan cheese and semolina bread for dipping.
I made this recipe for the first time several years ago, and everyone loved the flavor of this soup. The toppings make this soup extremely flavorful, and very filling. This recipe has been adapted from a Woman’s Day recipe.