21 RUSTIC SOUPS & STEWS YOU NEED IN YOUR LIFE Page 1 CONTENTS 1. EASY POTATO LEEK SWEET SOUP RECIPE 2. SPINACH CLAM SOUP RECIPE (HEALTHY) 3. HEIRLOOM TOMATO GAZPACHO RECIPE 4. VEGETARIAN KALE SOUP RECIPE 5. ROASTED TOMATO SOUP RECIPE 6. BUTTERNUT SQUASH SOUP WITH CHANTERELLE MUSHROOM RECIPE 7. BUTTERNUT SQUASH RIBOLLITA RECIPE 8. ROASTED PEAR SOUP RECIPE 9. TOMATO ROASTED PEPPER SOUP RECIPE 10. BROCCOLI SPINACH SOUP RECIPE 11. ROASTED GARLIC & GREEN BEAN SOUP RECIPE 12. WILD EASY CLAM CHOWDER RECIPE 13. IMMUNITY LEEK & CHARD SOUP RECIPE 14. CIOPPINO RECIPE OR ZUPPA DI PESCE 15. ROASTED BUTTERNUT SQUASH AND APPLE SOUP 16. MEATBALL SOUP RECIPE OR CIOARBA DE PERISOARE 17. ITALIAN BEEF STEW RECIPE 18. ITALIAN CHICKEN CACCIATORE RECIPE (HUNTER STYLE CHICKEN) 19. SALVADORIAN CHICKEN IN WHITE WINE RECIPE 20. BLOOD ORANGE BEEF STEW WITH BUTTERNUT SQUASH 21. PEPERONATA RECIPE Page 2 21 RUSTIC SOUPS & STEWS YOU NEED IN YOUR LIFE EASY POTATO LEEK SWEET SOUP RECIPE PREP TIME COOK TIME TOTAL TIME 10 mins 30 mins 40 mins Author: Florentina Recipe type: Main Dishes Cuisine: Italian Serves: 4 INGREDIENTS • 1 leek, extra large, sliced • 2 lb golden potatoes, diced • 1 carrot, diced • 7 c vegetable stock or water • 6 sprigs thyme + more for garnish • 1 bay leaf • 3 tbsp Fresh Chives for garnish, snipped • 3 tbsp heavy cream • 6 oz chicken andouille sausage , optional • 1 tsp sea salt + more to taste • Freshly cracked black pepper INSTRUCTIONS 1. Wash and slice the leeks into small slices. 2. Place a heavy bottom soup pot on medium low flame. Add the olive oil and the sliced leeks with a pinch of sea salt. Sautee the leeks slowly for about 15 minutes until they start to get some color. Reserve some for garnish at this point if desired. 3. Stir in the potatoes, carrot, thyme and bay leaf. Cover with the stock or water and bring to a simmer. 4. Cook on gentle flame until the potatoes and carrots are tender, about 15 minutes. 5. Discard the bay leaf and thyme sprigs and using a hand held blender purée the soup to your liking. 6. Meanwhile add a drop of oil to a hot cast iron skillet and sear the andouille sausage until golden on both sides. 7. Ladle the soup into bowls and drizzle with some of the heavy cream. Top with the seared andouille sausage and and garnish with the reserved leeks, chives and thyme. Serve with freshly cracked black pepper on top and a drizzle of really good extra virgin olive oil. Page 3 SPINACH CLAM SOUP RECIPE (HEALTHY) PREP TIME COOK TIME TOTAL TIME 10 mins 20 mins 30 mins Author: Florentina Recipe type: Soup Cuisine: Italian Serves: 4 INGREDIENTS • 2½ lb wild baby clams, scrubbed well • ½ yellow onion, grated • 6 garlic cloves, grated • 2 anchovies • 4 lemon thyme sprigs • 8 fingerling potatoes, diced small • 2 bay leaves • 1 c fresh yellow tomatoes, diced • 3 tbsp fresh chives, snipped • ⅓ c dry white wine • 1 tbsp edible flower blossoms, • 3 tbsp olive oil + more as needed optional • 1 tsp red pepper flakes • sea salt to taste • 2 c baby spinach • 1 tbsp oregano • 2 lemons, juiced INSTRUCTIONS 1. In a heavy bottom soup pot heat up the olive oil and sautee the onion with a pinch of sea salt until traslucent. Add the anchovies and break them up with the side of a wooden spoon until disintegrated in the oil. 2. Add the garlic, red pepper flakes, thyme and bay leaf to the pan and give it a good stir. Only cook for about 30 seconds until you can smell the garlic permeate your house. Hit it with the whit wine and oregano and bring to a simmer. Allow it to reduce by half before adding in the potatoes and the vegetable stock. Bring to a simmer and cook for about 5 minutes until the potatoes have softened. 3. Add the wild clams and diced tomatoes, bring to a gentle simmer and cover with a lid. Cook for a few minutes until all the clams have opened. Turn off the flame and squeeze in the lemon juice. Adjust seasonings to your taste with more sea salt and add the baby spinach on top. Cover with a tight lid and allow the spinach to wilt for a few minutes from the steam of the soup. 4. Ladle the clam soup into bowls and drizzle with a nice extra virgin olive oil over the top. Garnish with the edible flower petals and some chives. Serve with crusty bruschetta. Page 4 21 RUSTIC SOUPS & STEWS YOU NEED IN YOUR LIFE HEIRLOOM TOMATO GAZPACHO RECIPE PREP TIME TOTAL TIME 5 mins 5 mins Author: Florentina Recipe type: Soup Cuisine: Spanish Serves: 6 INGREDIENTS • 2½ lb tomatoes , heirlooms • 1 lb mini mixed colors tomatoes, sliced • ½ cucumber, peeled • 1 red bell pepper • 1 red chile pepper, optional • 2 shallots • 3 garlic cloves • ⅓ c extra virgin olive oil + more for garnish • ½ tsp sea salt + more to taste • 1 tbsp red wine vinegar • 1 bunch mixed Fresh herbs, for garnish • 1 green onions, thinly sliced INSTRUCTIONS 1. Dice the 2½ lb of tomatoes, the pepper, shallots and cucumber into large chunks. Add them to the bowl of a food processor together with the olive oil and garlic. purée until combined but with a rustic texture. 2. Transfer to a bowl and stir in the red wine vinegar and sea salt. Adjust seasonings a few times with more sea salt and vinegar until your taste buds are happy. 3. Divide between serving bowls and garnish with the sliced tomatoes and scallions. Sprinkle all over the top with the herbs and finish with a drizzle of extra virgin olive oil. 4. Serve with rustic bruschetta ! Page 5 VEGETARIAN KALE SOUP RECIPE PREP TIME COOK TIME TOTAL TIME 10 mins 15 mins 25 mins Author: Florentina Recipe type: Entree Cuisine: Italian Serves: 6 INGREDIENTS • 1 spanish onion, diced • 1 carrot, diced • 1 bunch kale, chopped • 1 lb baby spinach • ½ c sour cream or greek yogurt, for • 1 zucchini, diced serving • ½ bunch cilantro or parsley, roughly chopped • ¼ c extra virgin olive oil • 4 -5 c vegetable stock • Sea salt to taste • 1 green chile , sliced • 1 chile pepper , sliced for garnish • ½ c toasted pumpkin seeds • 10 Cilantro sprigs, for garnish • Red pepper flakes to taste INSTRUCTIONS 1. In a heavy bottom soup pot heat up a lug of the olive oil over medium flame. Add the diced onion and saute until translucent. Add the carrot and zucchini and cook for about 5 minutes until they start to soften. 2. Stir in the kale and sauté until wilted, about 5 minutes. Pour in 4 c of the vegetable stock and bring the soup to a gentle simmer. Allow to cook for a few minutes then stir in the baby spinach and chopped cilantro. Turn off the flame and cover with a lid. Allow the soup to sit for a few minutes until the spinach has wilted. 3. Using a hand held immersion blender puree the soup to your liking, adding more stock If you prefer a thinner consistency. Season to your taste with the sea salt an red pepper flakes. 4. Serve with a drizzle of sour cream, sprinkled with the pumpkin seeds and garnished with the cilantro sprigs and chile pepper slices. Page 6 21 RUSTIC SOUPS & STEWS YOU NEED IN YOUR LIFE ROASTED TOMATO SOUP RECIPE PREP TIME COOK TIME TOTAL TIME 10 mins 3 hours 3 hours 10 mins Author: Florentina Recipe type: Soup Cuisine: Italian Serves: 6 INGREDIENTS • 9 large heirloom tomatoes • 1 large Spanish onion • 6 garlic cloves, peeled • ¼ c olive oil, extra virgin • 10 thyme sprigs • 1 tsp sea salt + more to taste • 1 c white wine • 4-5 c vegetable stock • chives and herbs, for garnish • red pepper flakes to taste INSTRUCTIONS 1. Preheat oven to 350OF. Meanwhile cut the tomatoes and onion into wedges then add them to a large roasting dish, together with the garlic cloves and thyme. Drizzle all over the top with the olive oil and sprinkle with the sea salt. Roast in the preheated oven for 1½ hours. 2. Pour the white wine over the tomatoes and roast another hour or so, until the liquid is almost evaporated and you can see nice caramelization around the edges.Discard the thyme. 3. Transfer the roasted tomatoes, onions, garlic together with all the juices to a medium soup pot. Reserve a few tomato slices and caramelized onions for garnish if desired, then pour in the vegetable stock and bring to a gentle simmer. Remove from flame and using a hand held blender puree the soup to your liking. 4. Adjust seasonings to taste with more sea salt and red pepper flakes. Serve hot garnished with the reserved roasted tomato wedges, the herbs and a nice drizzle of extra virgin love oil. NOTES Play around with the final texture of the soup, adding more stock as desired to reach your ideal consistency. Page 7 BUTTERNUT SQUASH SOUP WITH CHANTERELLE MUSHROOM RECIPE PREP TIME COOK TIME TOTAL TIME 10 mins 30 mins 40 mins Author: Florentina Recipe type: Soup Cuisine: Italian Serves: 6 INGREDIENTS • 1 small butternut squash, organic • 1¼ lb chanterelle mushrooms • ½ yellow onion, diced • 4 garlic cloves, minced • ½ yellow bell pepper, diced • A bay leaf • 5 c vegetable stock or water • 2 handfuls baby spinach, organic • 3 tbsp extra virgin olive oil • ¼ c heavy cream + 3 tbsp for garnish • Sea salt to taste • Freshly grated nutmeg for serving INSTRUCTIONS 1. In your large soup pot heat up 3 tbsp of the olive oil and sauté the onion until translucent with a good pinch of sea salt.