TOMATO POTATO SOUP | RECIPE - RACHAEL RAY SHOW
At 78, she proved it's never too late to publish your first cookbook. Now Italian cook Elisa Constantini is back with her second cookbook and this hearty vegetarian recipe.
Provided by Elisa Constantini
Number Of Ingredients 16
Steps:
- In a large saucepan, sauté oil and garlic over medium heat for 2-3 minutes
- Gradually add the potatoes and a pinch of salt and pepper, and continue to sauté for 5-7 minutes
- In another large saucepan, place the crushed tomatoes, tomato paste, parsley, oregano, bay leaf, 2 tablespoons salt, and a pinch of pepper, and bring to a boil over medium heat
- Stir occasionally to avoid burning
- Add the potato mixture and 3 cups of water, reduce the heat, and simmer for 1 hour
- Bring a pot of water to a boil and cook the pasta until al dente, according to the package instructions
- As your pasta is cooking, add the heavy cream to the tomato and potato mixture
- (The potatoes should be soft, but not falling apart
- ) Add additional salt to taste
- Drain the pasta well and add to the tomato and potato mixture
- Ladle into bowls and garnish with the cheese
- Excerpt from Italian Moms: Something Old, Something New by Elisa Constantini with Frank Constantini
- Copyright © 2017 by Elisa Constantini with Frank Constantini
- Used with permission by Sterling Epicure
- All rights reserved
- Potato-Parsnip Soup with Grilled Cheese and Pears
FANTASTIC BLACK BEAN CHILI RECIPE | ALLRECIPES
I never knew what I was missing until my mother-in-law made this! Everyone begged her for the recipe. A nice and easy way to feed a crowd. Thanks to my mother-in-law this has become a favorite dish! Can be frozen very well and doubled for a larger crowd. Top with your favorite shredded cheese.
Provided by Rebecca Slone
Categories Turkey Chili
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
Nutrition Facts : Calories 365.6 calories, CarbohydrateContent 44.1 g, CholesterolContent 55.8 mg, FatContent 9.2 g, FiberContent 17.5 g, ProteinContent 29.6 g, SaturatedFatContent 2.1 g, SodiumContent 969.2 mg, SugarContent 1 g
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