Zuppa di Borlotti e Pane

I have to start by saying that I am a harsh critic when it comes to soup. There are not many recipes that I make more than one time. None prove to be over the top in taste... to me anyway. My thought is.. if I don't love it, move on to find a recipe that I do love.

Since living in Italy, I have been on a search for a soup that would satisfy my palate. I have tried many different styles and have had no luck--- until now! Finally a go-to soup that I will definitely make again!

One of the yummy blogs that I follow, Proud Italian Cook, has an annual Festa Italiana where a virtual gathering of Italian food takes place. I am participating with this recipe. Just imagine yourself in Italy with all kinds of delicious things to eat... and drink ;) To my friends here in the boot--- come on and join me for this event!

Ingredients

1 loaf crusty bread, cubed
1 Lb. dried Borlotti beans (for those in the States, you could use a dry red bean, like kidney)
1/4 cup evoo
8 sage leaves
8 Tbsp chopped rosemary
1/4 Tsp red pepper flakes
2 garlic cloves, minced
1 small onion, chopped
3 oz prosciutto, diced (you can use smoked ham)
1 Lb. hot Italian sausage, casings removed
8 cups beef broth (I ended up adding a little more than this after an hour of cooking)
1/2 cup dry red wine
1/2 Lb. savoy cabbage, chopped
2 bay leaves
salt

*Place the beans in a large pot covering them with water. Let them sit overnight! Drain them before cooking.

Directions

In a large pot, combine olive oil, sage, rosemary, pepper flakes, garlic, onion and prosciutto. Cook over medium heat for 4 minutes. Add the sausage and cook until browned. Add the beans, broth, wine, cabbage, bay leaves and salt to taste. Cover and bring to a boil. Reduce heat and simmer for 2 1/2 hours. Check to see if you need to add more broth. Remove the bay leaves before serving. Serve the soup with the crusty bread croutons.

Bread Croutons
-Heat oven to 400 degrees.
-Place cubes on cookie sheet and bake for 20 minutes (you will think the cubes are over done and too crisp... this is the way they should be! They will soften up when added to the soup!!!)

Chicken Stoupli

This is a creamy, hearty stew-soup-chili that is a must-try for any soup lovers out there! And… it can be prepared and cooked in under an hour!

1/4 cup extra-virgin olive oil
3 chicken breasts, trimmed and cut into cubes
4 Tsp chili powder
2 Tsp ground cumin
1 onion, chopped
2 apples of your choice, peeled and cubed
4 Tbsp butter
1/4 cup flour
1 14 oz. can chicken broth
1/3 cup water
3/4 cup milk
1 15 oz. can pinto beans
1 15 oz. can navy white bean
2 cups shredded monterey jack cheese, or sharp cheese of your choice
salt & pepper
*optional for people who like spicy foods— 1 jalapeno, remove seeds and thinly slice
ciabatta bread

Preheat oven to 350 degrees.

In a large dutch oven, heat 2 tablespoons olive oil over med-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook for 5 minutes. Transfer to a bowl.

In the same pot, heat the remaining olive oil. Add the apples and onion (*and jalapeno) and cook until softened (about 5 or 6 minutes). Transfer to the bowl with the chicken.

In the same pot, melt the butter over med-low heat. Whisk in the flour for 1 minute. Whisk in the chicken broth, water and milk until thickened (about 3 minutes). Stir in the chicken/apple mixture. Add the beans. Bring to a simmer, then stir in the cheese.

While the stoupli is coming to a simmer, put the bread in the oven. Depending on how crispy you want the bread to be, leave in 5 to 10 minutes. When serving the stoupli, break up pieces of the bread an serve on top, or serve on the side for dipping.