Recipes

Abruzzi Soup

 

1014375_296493693869959_7937504834412233237_n

 

This soup reminds me so much of my childhood! It is my absolute favorite!  Five minutes after starting the stock, the intense aroma from the prosciutto permeates the air, and immediately I’m six years-old sitting at my Grandparent’s kitchen table again!

My Grandma Emma prepared this soup often and always called it “Minestrone”,  which it technically is because translated, it means thick vegetable soup.  However, I’ve always associated minestrone with the Americanized tomato-based veggie soup. So I took it upon myself to rename it Abruzzi Soup. My Grandfather, Mariano (Mario or Mutt to those who knew him well 😉 was from Introdacqua, a village in the Abruzzi  region of Italy. Hence the name Abruzzi Soup!

Give this soup a try and I’m sure you will add it to your repertoire of favorites!

unnamed (3)

Ingredients

1 Prosciutto Bone (end)

4  carrots (2 chopped, 2 whole)

4 Celery stalks (2 chopped, 2 whole)

1 whole onion

Water to cover veggies

1 1/2 Cups Carolina Rice

1 Head escarole

2 Cups Shell Beans (any bean will work but my Grandma always used shell and they give a distinct flavor)

4 Cloves of garlic sliced

Sea Salt and Pepper to taste (be aware that the prosciutto will make the stock salty enough, no need to add to the veggie layers.)

Grated or shaved Romano or Parmesan cheese for topping (optional)

 

Stock

In a large pot or Crock Pot, add the prosciutto end, two whole stalks of celery, two whole carrots, and an onion. Fill pot with water to cover the veggies and prosciutto. Cover and let simmer for at least 2-3 hours or four hours in Crock-Pot. Pull veggies out and discard. Skim fat from top of stock and use for sauteing the  veggies. Remove all the meat from the prosciutto bone and set aside.

10669056_296334743885854_2710074661915410503_o

Rice

Prepare rice according to package instructions, and set aside.

Veggies

Add some of the rendered prosciutto fat or a few TBS’s of an oil of your choice to a saute pan and cook the remaining  chopped carrots, celery, and shell beans until tender. Add mixture  to the stock. Using the same saute pan, add a bit more prosciutto fat or a few TBS’s of an oil of your choice.  Add 4 sliced cloves of garlic, and cook until fragrant and beginning to brown. Add chopped escarole, and cook until slightly wilted. Add this mixture to the stock, as well as the rice and prosciutto. Simmer for an hour to let all the flavors combine.

10703978_296493690536626_6052228369725574077_n

 

Buon Appetito!

Sara Stewart~Fresh Foodie Mama~

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s