ITALIAN SUB STOUP AND GARLIC TOAST FLOATERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks.
- In a large skillet heat about 1/4 cup of olive oil, 4 turns of the pan over medium heat. Add garlic and cook 1 minute. Add bread to garlic oil, toss and toast the cubes 5 or 6 minutes. Season the toasty cubes with red pepper flakes, oregano and lots of grated cheese.
- Stir arugula into soup just before you serve it up. Ladle up the stoup and float several toasty garlic bread cubes in each bowl.
ITALIAN SUB SOUP
Make and share this Italian Sub Soup recipe from Food.com.
Provided by rickoholic83
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place a large stockpot on the stove and preheat to medium-high heat.
- Add olive oil and sausage. Brown and crumble the sausage, drain off excess fat if necessary.
- Add the ham and pepperoni. Cook meats together 2 minutes.
- Add peppers and onions and cook 2-3 minutes more.
- Add diced tomatoes and season with salt and pepper.
- Add chicken stock and bring soup to a boil.
- Stir in pasta and cook for 8 minutes.
- Stir arugula into soup just before you serve it up.
Nutrition Facts : Calories 957.9, Fat 54.8, SaturatedFat 17.6, Cholesterol 108.5, Sodium 2612, Carbohydrate 74.5, Fiber 9.1, Sugar 12.6, Protein 42
ITALIAN SUB STOUP - RACHAEL RAY
Say what you will about Rachael Ray (and I do too!) but that woman knows how to put together a heck of a soup. Several of my favorite soup recipes are from her. She makes real food that real people eat and fesses up to and is proud of being "just a cook" and I can admire that. I can't remember where this recipe originally came from a cookbook from the library, foodtv.com, etc., but I've had it for well over a year and I finally tried it tonight 1/22/09. This really does take like a Italian sub sandwich and is very yummy. I added some garlic to mine but the recipe didn't call for it.
Provided by invictus
Categories Stew
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place a soup pot on the stovetop and preheat to medium high. Add the olive oil and the sausage. Brown and crumble the sausage, drain off excess fat if necessary, then add the pepperoni and ham. Cook for two minutes.
- Add the bell peppers and onions and cook for two minutes more. Add the tomatoes and chicken stock and bring to a boil. Stir in the pasta and cook for 8 minutes.
- Stir the arugula into the stoup just before you serve it up.
ITALIAN SUBS - RESTAURANT STYLE
This is a classic Italian sub sandwich with three kinds of meat and provolone cheese. The kind you get in a mom and pop pizza joint. You'll be glad you tried it!
Provided by John
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
- Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.
Nutrition Facts : Calories 707.7 calories, Carbohydrate 40.4 g, Cholesterol 78.9 mg, Fat 47.3 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 16.5 g, Sodium 2083 mg, Sugar 4.5 g
ITALIAN VEGETABLE SOUP
Warm up your week with this good-for-you vegetable soup that's easy to freeze ahead
Provided by Good Food team
Categories Dinner, Soup
Time 1h10m
Number Of Ingredients 15
Steps:
- Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
- Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.
Nutrition Facts : Calories 215 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.06 milligram of sodium
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #soups-stews #pork #meat #pasta-rice-and-grains
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