Tuesday, May 21, 2024

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From the kitchen of Barbara Beach

A recipe for Italian Soup.

Sheffield— These unexpectedly cold wintery days call for soup. My mother made soup a lot. One in particular she called “Refrigerator Soup,” where she would actually clean out the refrigerator of leftover foods, add a can of tomatoes and chicken stock, and voila! Supper. My friend gave me a soup recipe years ago, and I have made it many times with my own modifications. I call it “Italian Soup,” and I serve it over some pasta or couscous with a nice crusty bread and butter.

Italian Soup

1 pound ground beef, sausage, turkey, or chicken
6 to 8 cloves of garlic, chopped
Olive oil
1 large can of plum tomatoes, crushed with your fingers
1 tablespoon tomato paste
4  cups chicken broth
1/2 cup chopped basil
5 ounces baby spinach
1 can cannellini beans, drained and rinsed
1/2 cup grated parmesan cheese
salt and pepper

Add oil, garlic, and meat to a pot on medium heat and sauté until lightly browned.

Add the rest of the ingredients and simmer for one hour.

Tips: My secret is to add a stick of butter.

Cook it all day for deeper flavor.

Plate with pasta or couscous and sprinkle with parmesan. 

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