Italian fish soup with vegetables and herbs (zuppa di mare agli odori)

This recipe is loosely based on a recipe from Zuppa by Anne Bianchi.  Saute 2 chopped onions, 6 cloves minced garlic, and ½ lb chopped baby carrots.  When wilted, add 3 Roma tomatoes (chopped into large chunks), several sprigs fresh thyme (leaves only), 1 sprig rosemary, a few sprigs sage, several sprigs chopped fennel fronds,… Continue reading Italian fish soup with vegetables and herbs (zuppa di mare agli odori)

Neapolitan vegetable soup (cianfotta) 

After a day of gnoshing, we decided to try lighter fare for dinner.  This recipe is loosely based on:  http://www.foodnetwork.com/recipes/mario-batali/vegetable-soup-in-the-style-of-naples-cianfotta-recipe.htm.  We modified by adding thyme, sage, Italian parsley, and a dash each tomato paste and apple cider vinegar.  This recipe is vegetarian, but here we used 4 cups of chicken broth instead of the 2… Continue reading Neapolitan vegetable soup (cianfotta) 

Hearty three-bean soup garnished with rendered bacon

Loosely based on this Italian mixed bean soup by Umberle, available here:  http://www.food.com/recipe/italian-mixed-bean-soup-211966.  Sauté about 1 oz bacon (cut into matchsticks) until browned and rendered, then set aside.  Using the rendered fat, sauté 1 chopped onion, 5 cloves minced garlic, 7 sprigs each Greek oregano and thyme(leaves only), and ½ tsp crushed red pepper.  When fragrant, add 5… Continue reading Hearty three-bean soup garnished with rendered bacon