At Home Italian Cooking By JoElaine

Mom's Homemade Chicken Soup With Rice by JoElaine (Balsamo) Quinn

Ingredients:

2 lbs of chicken thighs , 1/2 of the skin removed

1 Tbsp of butter

1 Tbsp of olive oil

4 cloves of garlic , minced

1 onion, chopped

4 Carrots halved and sliced

4 cellery stalks , sliced

1 tsp of Fresh parsley + 1/2 tsp

1/2 tsp of thyme

1/2 tsp of Pepper

6 cups of homemade chicken broth

4 cups of water + additional if needed

1 cup of amborio rice 

Salt to taste

Parmesan cheese to serve

Process,

1. Place oil and butter in a large pot over medium high heat. Add onion , carrots, and cellery cook for 5 minutes then add garlic and cook until the vegtables and onion are tender.

2. Add 4 cups of chicken broth , 4 cups of water , 1 tsp of parsley, thyme , pepper . Stir, then add the chicken.

3. Cover with lid and bring to a boil then lower heat to medium low and simmer for 30 minutes. Skim off excess grease Note : I do this step a few times , just makes broth clearer.

4. Remove lid, add rice. Stir, cover, simmer 15 minutes.

5. Bring the heat down to low and remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.

6. Add 2 cups of homemade chicken broth and 2 cups of water and let simmer till hot.Stir in 1/2 tsp of parsley, and salt to taste . Serve with parmesan cheese .

Enjoy!

Homemade Escarole Soup by JoElaine ( Balsamo) Quinn Ingredients:

1 15 oz can of northern beans

6 cups of chicken broth

2 cloves of garlic , sliced thin

1 Tbsp of fresh lemon juice

1 1/ 2 pounds of Escarole , washed and chopped

1 1/2 cups of ditalini pasta

2 Tbsps of of olive oil

Freshly ground black pepper and salt to taste

1/4 cup of romano cheese , Note: you can use parmesan or locatelli which ever you like.

Process,

1. Place 2 tablespoons of oil in a stock pot and heat on low , add your sliced garlic and cook just enough to soften but do not brown. Then add your escarole and saute together just until the escarole starts to wilt.

2. Add your can of northern beans , chicken broth, and lemon juice , bring to a boil on medium to high heat , add your ditalini pasta and cook till pasta is al dente .

3. Then reduce heat to a simmer and add your salt & pepper to taste . Continue to simmer just for a few minutes more. Turn heat off and mix in your cheese of your choice before serving .

Note: When serving have additional cheese to add to dish.

Enjoy!

My Mom's Minestra di Zucchini (Zucchini Soup) by JoElaine (Balsamo) Quinn Ingredients:

1 small onion , diced

1 carrot , diced

2 cloves of garlic, sliced

2 tablespoons of olive oil

1 1/2 quarts of homemade chicken broth

4 large zucchini , sliced thin

16 ounce of homemade marinara sauce

1 tsp of dried thyme

1Tbsp of fresh lemon juice

Salt to taste (optional )

Freshly ground black pepper to taste

1 1/2 cup of ditalini pasta

1/2 cup of parmesan cheese

Process ,

1. In a large saucepan , saute the onions , carrots , and garlic in the olive oil until soft.

2. Then add your homemade chicken broth, homemade marinara sauce , zucchini , thyme , lemon juice , salt , pepper. Bring to a boil , then reduce to a simmer.

3. Cover and cook for 40 minutes. Then add your pasta and cook for another 15 minutes.

Note: if the soup needs more liquid because the pasta absorbed alot of the liquid add some water .

4. Serve with freshly grated parmesan cheese.

Enjoy!

Chicken Gnocchi Soup by JoElaine (Balsamo) Quinn

Ingredients:

For the Roux:

2 tablespoons oil

2 tablespoons unsalted butter

4 tablespoons all-purpose flour

1-cup reduced-salt chicken stock

For the Soup:

2 tablespoons unsalted butter

2 tablespoons oil

4-6 carrots, peeled and cut into 1/8” slices

2 celery stalks, cut into 1/8” slices

1 medium yellow onion, diced

1 garlic clove, minced

3-4 cups reduced-salt chicken broth

3½ cups milk, cream or half and half (or a mixture of cream and skim milk)

2 tablespoons chicken base granules or chicken cubes

½ teaspoon freshly cracked black pepper

1 tablespoon dried parsley or 2 tablespoons minced fresh parsley

3 dried bay leaves

dash of nutmeg

½ tsp of paprika

¼ tsp of red pepper flakes, optional

1 1/2 cups of fresh spinach chopped

1 lb of homemade gnocchi (cooked )

4-5 cups cooked chicken, cubed or shredded – rotisserie chicken works well.

¼ cup dry or semi-dry white wine; a good drinking wine

fresh parsley , chopped

Process,

For the Roux:

1. Heat 2 tablespoons oil and 2 tablespoons butter in a medium saucepan then sprinkle the flour on top. Whisk quickly until well combined. Cook, whisking occasionally, until the roux turns light golden brown. Slowly, while whisking, add 1-cup chicken broth to the roux and whisk vigorously until smooth. Remove the roux from the heat and set it aside .

For the Soup:

2. In a large Dutch oven, heat 2 tablespoons butter and 2 tablespoons oil over MED-HIGH heat. Add the carrots and celery, sauté 5 minutes; stir occasionally. Add the diced onions and cook 3 additional minutes or until the onions are translucent. Add the minced garlic and cook 30 seconds – just long enough for the garlic to bloom.

3. Slowly add 1 cup of broth while scraping the bottom of the pot to deglaze the pan. Add the rest of the broth, the roux and stir well. Bring the mixture to a boil and stir often..

4. Add the milk/cream mixture to the soup and return the mixture to a boil. Stir continuously. Reduce the heat to LOW and add all other ingredients . Simmer 15 minutes then taste and adjust seasonings, if necessary. This is the time to add salt or pepper, if desired. Continue to simmer the soup until it thickens, about 30-45 minutes more. Discard the bay leaves. Enjoy!

Homemade Italian Minestrone Soup by JoElaine (Balsamo) Quinn

Ingredients:

2 lbs of ground beef

4 cloves of garlic, minced

1 medium onion , chopped

8 carrots , sliced

5 cellery stalks , sliced thin

1 large zucchini, sliced thin

2 large potatoes x sliced in half then sliced

1 cup of string beans , chopped

1 1/2 cups of ditalini pasta

6 cups of water 

1 16 oz can of diced tomatoes

1 28 oz can of crushed tomatoes

1 14 oz can of tomato sauce

2 tsps of fresh oregano, chopped fine

1 tsp of fresh basil , chopped fine

1/2 tsp of dried thyme

1 tsp of beef (better than bouillon)

Salt & pepper to taste

1/3 cup of fresh parmesan cheese

Process,

1. In a large stock pot , over medium high heat brown the chopmeat . Then add the onions and garlic and cook till onions are translucent.

2. Then add in the carrots, cellery, zucchini, potatoes , and string beans and cook for 3 to 4 minutes. Increase to high heat and add the water , diced tomato , crushed tomato , and tomato sauce and stir till mixed. Then add a your beef bouillon . Season with oregano , basil , and thyme .

3. Cover with the lid and bring to a boil. Then turn the temperature down and simmer for 1 hour with the lid partially opened. Then add your pasta and cook for another 15 minutes or until pasta is cooked. Stir in your parmesan cheese and salt and pepper to taste. Serve with additional parmesan cheese.

Note: if you need to add more water if the pasta soaks to much up.

Enjoy!

French Onion Soup by JoElaine (Balsamo)Quinn

Ingredients:

8 large sweet onions , thick sliced

2 Tbsps of butter

2 Tbsps of vegtable oil

3 Tbsps of flour

2 qts of homemade beef stock

1 loaf of Italian Bread

Provolone cheese low sodium , freshly grated

Swiss Cheese low sodium , freshly grated

Salt & Pepper to taste

Olive oil for brushing bread

Process,

1. Melt 2 Tbsps of butter and 2 Tbsps of oil in a heavy 4 quart saucepan. Saute the onions over low heat , stirring occasionally, until a rich golden brown. Sprinkle with 1 tsp of salt and 3 Tbsps of flour, stir and cook 2 minutes.

2. Slowly pour in 2 qts of homemade beef broth, stirring constantly. Simmer, partially covered, over low heat for 30 minutes. Season to taste with salt and pepper.

3. Meanwhile cut a loaf of Italian Bread into 1/2 inch slices thick. Bake in a 325 degree oven for 15 minutes , then brush both sides with olive oil. Bake 10 minutes more, until lightly brown and crisp. Remove. Increase oven to 375 degrees.

4. Ladle soup into individual ovenproof soup bowls , top with baked bread and spread thickly with mixed grated parvalone and Swiss cheeses.

5. Bake 10 minutes, until cheese melts , then put under a hot broiler just long enough to brown the top. Serves six.

Enjoy!

Homemade Pasta Fagioli by JoElaine ( Balsamo) Quinn

Ingredients:

2 (15oz cans) northern beans

1 medium sweet onion, diced

3 stalks of celery, diced

3 cloves of garlic, peeled but not chopped

2 cups of homemade marinara sauce

2 Tbsp extra virgin olive oil

Salt and pepper, to taste

8 cups of water

1 ½ cup of ditalini pasta, or any short cut pasta

Freshly grated parmesan cheese

4 or 5 fresh basil leaves

Process,

1. In a large soup pot over medium heat sauté the onions and celery with the olive oil until the veggies are soft and translucent but not browned. About 5 minutes.

2. Add the garlic and beans and give it a nice stir. Add the water and tomato sauce, cover turn the heat up to medium high and cook for 45 minutes.

3. After the 45 minutes uncover, season well with salt and pepper and add the pasta. Cook uncovered for 10 minutes or until the pasta is cooked.

4 Add 1/2 a cup of freshly parmesan cheese to soup and mix in.

5. Once the pasta is cooked, turn the heat off and add a few fresh leaves of basil and serve up.

Note: I serve with additional freshly ground parmesan cheese.

Note : You can add diced tomatoes and Spinach to this recipe.

Enjoy!

Chicken Tuscany Soup by JoElaine (Balsamo) Quinn

Ingredients:

2 Tbsps of olive oil

1 onion , chopped

4 garlic cloves , chopped

2 sprigs of fresh thyme

2 chicken breast cooked , shredded

2 celery sticks, angled sliced

4 carrots , angled sliced

2 potatoes , diced

8 cups of homemade chicken broth

Salt & Pepper to taste

2 cans of northern beans

1 package of spinach

1 cup of lumachine pasta

Grated parmesan cheese , for serving

Process,

1. Heat the oil in a large stock pot on medium heat. Add onions and cook for 10 minutes till translucent.

2. Add the carrots , celery, and thyme and cook for 5 mins . Then add your garlic and cook 2 mins more . Then add your northern beans with liquid and your stock. Bring to a boil and simmer for 30 minutes.

3.After simmering add in the chicken , spinach and pasta and cook for 20 minutes . Add salt and pepper to taste.

4. Serve with freshly grated parmesan cheese .

Enjoy!

Homemade Lentil Soup recipe by JoElaine ( Balsamo) Quinn

Ingredients:

2 tbsps of olive oil

1 onion, chopped

2 garlic cloves, minced

2 large carrot, halved and sliced thin

2 celery ribs, sliced thin

I bag of dried lentils, green or brown, picked through and rinsed

14 oz crushed tomato

6 cups vegetable or chicken broth,

1/2 tsp of cumin

1 1/2 tsp of paprika powder

2 bay leaves

2 cups of ditalini pasta

Salt & pepper to taste

Process,

1. Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.

2. Add celery and carrot. Cook for 7 to 10 minutes or until softened and the onion is sweet.

3. Add all remaining ingredients except the salt and pepper. Stir.

4. Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking). Place lid on and turn heat down to medium low. Simmer for 35-40 minutes or until lentils are soft.

5. Remove bay leaves.

6. Thicken Soup: Using a stick blender, do 4 quick stirs to thicken the soup Or transfer 2 cups to a blender, let it cool slightly, and blend then transfer back into pot.

7 Add water to adjust soup consistency. Then add your pasta and cook 15 minutes longer till pasta is done . Season to taste with salt and pepper. Serve with parmesan cheese.

Enjoy!