FAMILY FAVORITES - ITALIAN - Soup Recipes - fresh tomato soup - minestrone - warm vegetable medley - warm pasta salad

Sep 28, 2026

Uploaded by Margaret

Italian family recipe collection featuring detailed stovetop and oven-free instructions for classic comfort dishes. Includes step-by-step methods for fresh tomato soup with tomato, onion, garlic, celery, chicken stock, and soup pasta, plus minestrone with vegetables, Great Northern beans, and shaved Parmesan. Also provides warm vegetable medley preparation using eggplant, olives, capers, vinegar, and herbs, and warm pasta salad with farfalle, sun-dried tomato, arugula, cucumber, and a basil dressing for serving warm.

LanguageEnglish

CategoryStory & Novel

FormatPDF

Pages52

Reading Time1 h 20 min

AccessFree to download

fresh tomato soup

minestrone

warm vegetable medley

method

warm pasta salad

ingredients

method

FAMILY FAVORITES ITALIAN Perfect recipes for the entire family Digitized by the Internet Archivein 2012 http://archive.org/details/isbn 9781407518800 family favoritesitalian # fresh tomato soup ingredients SERVES 41 tbsp.olive oil1 Ib7 oz/650g plumtomatoes 1 onion,cut into quarters1 garlic clove,sliced thinly1 celery stalk,choppedcoarsely 18 fl oz/500 mlgenerous2 cups chicken stock2 oz/55g dried anellini orother soup pastasalt and pepperfresh flat-leaf parsley,chopped,to garnish method 1 Pour the olive oil into a large,heavy-bottompan and add the tomatoes,onion,garlic,and celery.Cover and cook over low heatfor 45 minutes,occasionally shaking thepan gently,until the mixture is pulpy. 2 Transfer the mixture to a food processor orblender and process to a smooth purée.Pushthe purée through a strainer into a clean pan. 3 Add the stock and bring to a boil.Addthe pasta,bring back to a boil,and cook for8-10 minutes,until the pasta is tender but stillfirm to the bite.Season to taste with salt andpepper.Ladle into warmed bowls,sprinklewith the parsley,and serve immediately. # minestrone ingredients SERVES 4 3 tbsp.olive oil2 onions,chopped1/2 small green or savoycabbage,thick stemsremoved and leavesshredded2 zucchini,chopped2 celery stalks,chopped2 carrots,chopped2 potatoes,chopped4 large tomatoes,peeledand chopped4 oz/115g dried GreatNorthern beans,soakedovernight in enough coldwater to cover2 pints/1.2 litres/5 cupschicken orvegetable stock4 oz/115g dried soup pastasalt and pepperfreshly shaved Parmesancheese,to garnish4 tbsp.freshly gratedParmesan cheese, to serve method 1 Heat the oil in a large heavy-bottomed pan.Add the onions and cook over low heat,stirring occasionally,for 5 minutes,or untilsoftened. 2 Add the cabbage,zucchini,celery,carrots,potatoes,and tomatoes to the pan,cover,andcook,stirring occasionally,for 10 minutes. 3 Drain and rinse the beans,then add to thepan.Pour in the stock,bring to a boil,cover,and simmer for 1-11/2 hours,or until thebeans are tender. 4 Add the soup pasta to the pan and cook,uncovered,for 8-10 minutes,or until tenderbut still firm to the bite.Season to taste withsalt and pepper and ladle into warmed bowls.Garnish with fresh Parmesan cheese shavingsand an extra sprinkling of pepper.Serve,handing around the grated Parmesan cheeseseparately. ingredients SERVES 4 4 tbsp.olive oil2 celery stalks,sliced2 red onions,sliced450 g/l Ib eggplant,diced1 garlic clove,chopped finely5 plum tomatoes,chopped3 tbsp.red wine vinegar1 tbsp.sugar 3 tbsp.green olives,pitted2 tbsp.caperssalt and pepper 4 tbsp.chopped fresh flat-leafparsleyciabatta or panini,to serve # warm vegetable medley ## method 1 Heat half the olive oil in a large,heavy-bottompan.Add the celery and onions and cook overlow heat,stirring occasionally,for 5 minutes,until softened but not colored.Add theremaining oil and the eggplant.Cook,stirringfrequently,for about 5 minutes,until theeggplant starts to color. 2 Add the garlic,tomatoes,vinegar,and sugar,and mix well.Cover the mixture with a circle ofwaxed paper and let simmer gently for about10 minutes. 3 Remove the waxed paper,stir in the olivesand capers,and season to taste with salt andpepper.Pour into a serving dish and set asideto cool to room temperature.Sprinkle theparsley over the vegetables and serve withfresh bread or rolls. 8 # warm pasta salad ingredients ## method 1 To make the dressing,whisk the olive oil,sugar,vinegar,and mustard together in abowl.Season to taste with salt and pepper.Stir in the basil. SERVES 4 8 oz/225g dried farfalle orother pasta shapes6 pieces of sun-dried tomato in oil,drained and chopped4 scallions,chopped2 oz/55g arugula,shredded1/2 cucumber,seeded and diced2 tbsp.freshly grated 2 Bring a large,heavy-bottom pan of lightlysalted water to a boil.Add the pasta,return toa boil,and cook for 8-10 minutes,or untiltender but still firm to the bite.Drain andtransfer to a salad bowl.Add

FAQs

What are the key ingredients in the fresh tomato soup?

It uses olive oil, plum tomatoes, onion, garlic, celery, chicken stock, dried anellini or other soup pasta, and salt and pepper, finished with chopped parsley.

How is minestrone prepared?

The vegetables are softened in olive oil, then simmered with stock and soaked Great Northern beans until tender. Soup pasta is cooked separately in the pot until just firm, then seasoned and topped with Parmesan.

What makes the warm pasta salad dressing?

The dressing combines olive oil, superfine sugar, white wine vinegar, Dijon mustard, basil, salt, and pepper, then is tossed through pasta, sun-dried tomatoes, scallions, arugula, and cucumber before serving warm.

Sep 28, 2026

Uploaded by Margaret