Recipes for Making Stracciatella and Mussel Soup

These recipes for making Stracciatella and mussel soup are prepared from low fat ingredients. They are Italian classics which are quick and easy to prepare.

Recipe for Stracciatella

Ingredients

* 130ml of orzo
* 300g of spinach
* 2L of chicken stock
* 50ml of grated parmesan cheese
* 1 egg, slightly beaten

Procedure

- Chop the spinach into very small sizes
- Put the chicken stock in a large saucepan and allow to it to boil over a high heat
- Add the orzo, stir and cook for 12 minutes in order for the orzo to become tender but firm
- Add the spinach and stir. Add the egg and stir continuously
- Sprinkle the parmesan cheese into it and serve while hot.

Recipe for Mussel Soup

Ingredients

* 900g of mussels (small clams can also be used)
* 6 slices of bread that has been made to harden
* 1 medium size onion
* 380ml of chicken stock
* 120ml of white wine
* 2 tablespoons of chopped parsley
* 15ml of tomato paste
* 4 garlic cloves
* 30ml of olive oil
* 1 teaspoon of dried basil
* 800ml of canned tomatoes
* salt and pepper

Procedure

- Chop the garlic and onion into very small sizes
- Scrub and wash the mussel properly, and remove beards. Discard any mussel whose shell has been cracked
- Put the white wine in a deep-bottom saucepan and allow to boil over high heat
- Add the mussels, cover the pan and allow to boil for about 2 minutes so that the almost all the mussels will be opened
- Remove the mussels from the pan and discard any mussel that is not opened
- Remove pan from heat. Sieve the broth (i.e. the thick wine) by using a cheese-cloth-lined sieve, and set the liquid aside
- Toast the slices of bread and rub one side of each slice with half of the garlic, and set aside
- Put the olive oil into another saucepan and heat over medium heat. Add the onion, basil and the remaining garlic. Cook for 3 minutes.
- Add the tomato paste and the sieved broth that was set aside. Increase heat to medium-high and cook for 2 minutes in order for the liquid to become thick
- Add the chicken stock and canned tomatoes, and then stir. Simmer over medium-high heat. Add salt and pepper to taste
- Add the mussels, stir and cook for about 8 minutes
- Put 1 toasted slice of bread in a soup bowl used for serving, and add some soup. Serve immediately and garnish with parsley.

Get more recipes from recipes for making amaretto squash soup and Tuscan bean-pasta soup.

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Recipe for Making Black Bean Soup, Pasta and Bean Soup and Chicken Rice Soup

The recipes for making black bean soup, pasta and bean soup and chicken rice soup are low fat recipes which are quick and easy to prepare. They are basically Italian classics.

Recipe for Black Bean Soup

Ingredients

* 2 garlic cloves
* 1 celery stalk
* 1 bay leaf
* 2 tablespoons of vegetable oil
* 1 onion bulb
* 1/2 teaspoon of dried thyme
* 1/4 teaspoon of pepper
* 1/2 teaspoon of oregano
* 1100ml of canned black beans
* 750ml of chicken stock
* 400ml of canned tomato sauce
* 1 carrot
* 1/2 teaspoon of ground cumin
* 1/4 teaspoon of salt
* 2 teaspoons of lime juice
* 1/4 teaspoon of brown sugar
* 1/4 teaspoon of  hot pepper sauce
* Chopped fresh parsley
* Sour cream

Procedure

- Peel the carrot and chop it into small sizes
- Chop the onion, garlic and celery in small sizes
- Rinse the black beans and allow the water to drain out of it
- Put the vegetable oil in a large saucepan and heat over medium heat. Add the garlic, onion, carrot and celery, and cook for 4 minutes.
- Stir continuously while adding the oregano, salt, pepper, thyme, bay leaf and cumin. Continue to stir for 1 minute.
- Add the chicken stock and stir thoroughly. Then allow the mixture to boil.
- Reduce the heat, cover the pan and cook for 20 minutes in order for the vegetables to become soft.
- Remove the bay leaf. Add the tomato sauce, black bean, lime juice, brown sugar and hot pepper sauce.
- Remove the saucepan from the heat and allow to cool. In batches, put the soup in a blender and blend until it is smooth
- Return the blended soup to the saucepan and cook for about 20 minutes
- Serve the soup as desired and garnish with sour cream and parsley.

View picture of a prepared dish of black bean soup so as to have a look of its appearance.

Recipe for Pasta and Bean Soup

Ingredients

* 3 bacon strips
* 1 onion bulb
* 25ml of olive oil
* 250ml of chopped carrot
* 1500ml of chicken stock
* 250ml of chopped celery
* 3 garlic cloves
* 550ml of canned Romano beans
* 380ml of Ditali pasta
* 550ml of canned white kidney beans
* Salt and pepper to taste

Procedure

- Chop the bacon strips, onion and garlic into small slices
- Rinse the Romano beans and allow the water to drain out of it
- Rinse the kidney beans. Drain the water out and mash with a suitable masher
- Put the olive oil in a large saucepan and heat over medium-high heat
- Add the carrot, celery, bacon, onion and garlic. Cook for about 10 minutes while stirring at regular intervals
- Add the mashed kidney beans, chicken stock and Romano beans. Stir after each addition. Allow to boil over high heat
- Add the Ditali pasta and cook for about 10 minutes in order for the pasta to become tender but firm
- Add salt and pepper to taste, and serve as required.

View picture of a dish of pasta and bean soup so that you can have an idea of how it looks like.

Recipe for Chicken Rice Soup 

Ingredients

* 15ml of vegetable oil
* 1 onion
* 250ml of chopped carrots
* 1.5L of chicken stock
* 1/2 teaspoon of salt
* 1 whole chicken breast
* 800ml of tin tomatoes
* 250ml of Italian style Arborio rice
* 1 teaspoon of Worcestershire sauce
* 180ml of chopped celery
* 1/2 teaspoon of hot pepper sauce
* 1/4 teaspoon of thyme
* 1/4 teaspoon of dried basil
* 1/4 teaspoon of oregano

Procedure

- Cut the onion into very small slices
- Cut the chicken breast into 1cm cubes
- Put the vegetable oil in a large saucepan and heat over medium heat
- Add the onion, celery and carrot, and cook for 5 minutes in order for the onion to become soft.
- Add the rice, and stir thoroughly to obtain a good mixture of the ingredients
- Add the tomatoes, pepper sauce, chicken stock, basil, Worcestershire sauce, oregano, thyme and salt. Allow to boil over medium-high heat
- Reduce the heat, uncover the pan and simmer for 25 minutes in order for the carrots to be soft, and the rice to be cooked
- Add the chicken, and cook for about 4 minutes so that the chicken is cooked properly
- Serve the soup as required.

View picture of a prepared dish of chicken rice soup in order to see what it looks like.

Get more recipes of soups on recipes for making minestrones, chicken noodle soup and vegetarian pistou.

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