Recipes — Soup RSS

Cream of Roasted Pepper & Tomato Soup With Tuscan Herb Olive Oil

Ingredients: 2 - 28 oz. cans tomato puree 1/2 cup white wine 2 cups chicken or vegetable stock 2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped 3 tablespoons Bella Nonnas Tuscan Herb Olive Oil 1 medium yellow onion, finely diced 4 large cloves garlic, minced 1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish 1 teaspoon dried oregano 1/2 cup grated Romano Cheese 1 cup heavy cream sea salt and fresh ground pepper to taste Cooking Instructions: Over medium-high heat, in a medium heavy stock pot (5+ quart), heat one tablespoon of Bella Nonnas Tuscan Herb Olive Oil. Add the onion and saute until...

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Caramelized Wild Mushroom Ragu over Pecorino Polenta with Truffled Mascarpone

Ingredients: 5 cups vegetable or chicken stock (reserve 1 cup) 1 cup dried polenta 1/3 cup freshly grated Pecorino Romano 2 tablespoons Bella Nonnas Ultra Premium EVOO Salt & freshly ground pepper to taste 3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough stems removed 1 medium shallot, minced 2 cloves garlic, minced 1 cup dry white wine (I use extra dry Prosecco) 2 tablespoons minced flat leaf parsley 1/3 cup freshly grated Pecorino Romano Sea salt & freshly ground pepper to taste 1/2 cup mascarpone 1 teaspoon Bella Nonnas White Truffle Oil Cooking Instructions: Bring 4 cups of stock to a simmer in a heavy 6+ quart pot. Slowly whisk in the polenta. Cook on low...

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Hearty Italian Soup

Ingredients: 3 garlic cloves, peeled and smashed 1 small onion, peeled and roughly chopped 1 carrot, peeled and chopped 1 celery stalk, chopped 4 ounces pancetta or ham, chopped 1/2 cup of Bella Nonnas Ultra Premium EVOO   15 ounce can whole peeled tomatoes 3 - 15 ounce cans cannellini or great northern beans, drained and rinsed 2 cups chicken broth 1 sprig fresh rosemary 1 bunch kale, roughly chopped 1/2 cup toasted bread crumbs Grated parmesan Cooking Instructions:In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes. Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an...

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