Thursday, 31 December 2015

Recipes for Making Amaretto Squash Soup and Tuscan Bean-Pasta Soup

These recipes for making amaretto squash soup and Tuscan bean-pasta soup are prepared from low fat ingredients. They are Italian classics which are easy to prepare.

Recipe for Amaretto Squash Soup


Ingredients


* 900g of butternut squash
* 750ml of milk
* 25ml of amaretto
* 15ml of vegetable oil
* 1 onion
* A pinch of nutmeg
* 1 small potato
* Salt and pepper

Procedure


- Peel the potato and chop it into very small sizes. Chop the onion also to small sizes
- Peel the butternut squash, remove the seeds from it and cut it into small cubes
- Put the vegetable in a saucepan and heat over medium heat
- Add the butternut squash, onion and potato. Cook for about 5 minutes in order for the onion to become soft
- Add 370ml of the milk and allow to boil. Reduce the heat and simmer for about 10 minutes for the vegetables to be soft
- Remove the saucepan from the heat and allow to cool. Blend the soup in batches by using a blender
- Return the soup to the saucepan, add the nutmeg, amaretto and the remaining milk and stir. Add pepper and salt to taste
- Gradually reheat the soup over low heat. Do not allow to boil. Serve as required.


Recipe for Tuscan Bean-Pasta Soup


Ingredients


* 2  carrots
* 3 garlic cloves
* 80ml of olive oil
* 6 celery stalks
* 800ml of canned tomatoes
* 2 tablespoons of chopped basil
* 12 slices of toasted bread
* 120ml of pepe bucato
* 80ml of grated parmesan cheese
* 4 onions
* 1/2 teaspoons of salt
* 500ml of sliced savoy cabbage
* 2L of chicken stock
* 540ml of canned white kidney beans
* freshly ground pepper

Procedure

- Cut the carrot and celery stalks into very small cubes. Cut the garlic into very tiny sizes
- Slice the onions into rings
- Rinse the kidney beans with water
- Put 25ml of the olive oil in a large saucepan and heat over medium heat.
- Add the carrots, garlic, onions, celery stalks and salt. Cook for 10 minutes while stirring at regular intervals, in order to soften the onion rings
- Add the cabbage, and cook for about 3 minutes. Add the tomatoes, chicken stock and basil, stir and allow to boil
- Add the pepe bucato and cook for 12 minutes in order for the pasta to become soft but firm. Add the beans, stir and remove from heat
- Preheat an oven to about 190C. Put 4 slices of the toasted bread in an oven-proof pot
- Sprinkle the bread with 10ml of olive oil and 25ml of parmesan cheese, and pour half of the prepared soup over the slices of bread
- Put another 4 slices of bread, sprinkle with 10ml of olive oil and 25ml of parmesan cheese, and pour the remaining half of the soup
- Put the last 4 slices of the bread into the pot and sprinkle with the remaining olive oil and parmesan cheese
- Bake for 10 minutes in order for the cheese to become golden brown
- Season with the freshly ground pepper and serve

Get more recipes at recipes for making black bean soup, pasta and bean soup and chicken rice soup.

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