ITALIAN SOUP

Italian soup is rich in protein, it is a classic italian recipe often combined with the cold days of winter but in summer is great eaten cold.

INGREDIENTS FOR 6 PEOPLE

- 350 g peeled potatoes
- 200 g CARROTS
- 150 g ZUCCHINI
- CLIPPED BEANS 100 g
- FRESH BEANS BORLOTTI 150 gr
- 200 g ripe tomatoes
- 1 large onion n
- 100 g CELERY
- EXTRA VIRGIN OLIVE OIL
- Garlic cloves 1 n
- PARSLEY
- BASIL
- RICE 200 g
- SALT

PROCEDURE:
Cut the skin of the tomatoes and blanch them in water. Drain, peel and chop coarsely. Chop the onion and celery and sauté in a pan with oil. Combine diced vegetables, beans and 2 liters of water. Boil, cover with a lid and cook for about 1 hour and 30 minutes.
Boil the rice in boiling salted water for 12 15 minutes. drain and let cool.
Finely chop the parsley, garlic and basil.
Add the rice and herbs to the soup, stir, add salt and pour into a bowl.

Other recipes of italian cuisine on http://italy-recipes.blogspot.com/

FISH SOUP

INGREDIENTS FOR 4 PEOPLE:

1 kg of fish: redfish, mullet, John Dory, swordfish, hake, squid and cuttlefish tender, shrimp
1 clove garlic
1 tablespoon tomato paste
white wine
parsley
salt and extra virgin olive oil

PROCEDURE

Clean the fish.


In a large pot bring 1 liter of water celery, carrots and onions cut into large pieces, the heads and bones of fish. Boil the broth for at least 45 minutes.

In another pot prepare a fund with parsley and garlic and brown them in oil, add the fish lightly brown them, add some white wine, add a tablespoon of tomato and cook the broth for about ten minutes.
Pass to the mulinex and then strained to remove any thorns.
Add the squid and the cuttlefish and cook for fifteen minutes. Add shrimp and cook for 5 minutes.
Meanwhile prepare the croutons in the oven.
Serve hot with croutons.


The recipe for fish soup has different versions depending on the place of Italy in which it is prepared. The version presented here is very personal, many recipes can keep the whole fish and add to cooked, mussels and clams.