Italian bread soup recipe???

Question

from johnny carino's? anyone have the recipe or know someone who can get it??? they are discontinuing it and i have searched the internet and can't find anything.

i searched the copy cat recipe page and it is not there. thank you though.

Answer 1

I don't have the one from Johnny Carino's, but Rachel Ray has a good one on the Food Network website. And the Italian Trifles in the same episode are pretty fine, too!

Answer 2

Tomato, Bread and Pastina Stew
Categories: Soups, Vegetarian, Main dish, Dish, Pasta
Yield: 4 servings


6 c Chopped Roma tomatoes
-(peeled and seeded)
-or canned peeled tomatoes,
- chopped
1/2 c Olive oil
3 oz Stale Italian bread
-or French bread
2 md Onions; finely diced
8 Garlic cloves; crushed
3 tb Fresh marjoram leaves -=OR=-
2 ts -Dried marjoram leaves
Salt and pepper; to taste
1/2 c Dry white wine
2 c :Water, -=OR=-
- the juice from
- canned tomatoes
3 tb Pastina


Servings: 4


IN A LARGE, DEEP SKILLET over low heat, combine the olive oil, garlic
and onions and cook, stirring occasionally, 5 minutes, until the
onions are soft and translucent. Roughly crumble the bread into
1/4-inch pieces, add it to the skillet and cook, stirring, 1 minute.
Add the tomatoes, marjoram, salt, pepper, wine and water. Cover and
cook, stirring occasionally, for 20 minutes. Add the pastina and cook
an additional 3 minutes. When it's time to serve dinner, pour the
stew into a large covered serving dish or soup tureen and offer
grated cheese and additional olive oil on the side.

Answer 3

(m)

RIBOLLITA (ITALIAN BREAD SOUP)

4 slices bacon, cut into 1/4-inch pieces
1 Tablespoon extra-virgin olive oil, plus more for serving
1 large onion, cut into a 1/2 –inch dice
2 stalks celery, cut into a small dice
2 medium carrots, peeled and cut into a 1/2-inch dice
2 large garlic cloves, finely chopped
1 large baking potato, peeled and cut into a 1/2-inch dice
1 (14.5 ounce) can diced tomatoes
3/4 cup dry red wine, such as Cotes du Rhone
4 cups low-sodium beef broth
1 (15.5 ounce) can cannelini beans, rinsed and drained
2 bunches Swiss chard, stemmed and roughly chopped
3 teaspoons kosher slat
1/4 teaspoon freshly ground black pepper
TO SERVE:
10 slices (about 10 ounces) stale crusty bread, torn into large bite-size pieces
6 teaspoons prepared pesto, (optional

Place a Dutch oven or a soup pot over medium heat. Add the bacon and cook until browned, 2 to 3 minutes.

Add the oil and onion and cook until translucent, about 4 minutes.

Add the celery, carrots and garlic and cook until softened, about 5 minutes.

Add the potato and cook until it has started to soften, about 6 minutes.

Add the tomatoes, wine, broth, beans and 2 cups of water. Place the Swiss chard on top, cover, and bring to a boil. Uncover, stir to combine, and simmer gently for 45 minutes.

Remove from heat. Stir in the salt and pepper gently to combine (at this point, the soup can be chilled for serving the next day.)

TO SERVE:
Divide the bread among serving bowls. Ladle the hot soup over the bread and finish with a drizzle of olive oil or pesto, if desired.

Answer 4

OOOPS!Sorry I answereds with this recipe before I saw information, I wil stil send this recipe just incase tho.
ITALIAN VEGETABLE BREAD SOUP
2 lg. onions, cut into thin wedges
1 lb. carrots, pared and cut diagonally in 1/2 inch slices (2 c.)
2 med. celery stalks, cut diagonally into 1/2 inch slices (1 1/2 c.)
2 to 4 cloves garlic, minced
1/2 c. olive oil
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 (28 oz.) can Italian style tomatoes
1 (1 lb.) can chick peas (garbanzo beans) drained or red kidney beans
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. leaf oregano, crumbled
1/4 tsp. leaf basil, crumbled
12 one inch thick slices French bread, toasted
16 oz. vegetable broth (or chicken broth)
1/2 c. grated Parmesan cheese

1. Saute onions, carrots, celery, zucchini and garlic in oil in a large saucepan, until vegetables are soft. Remove vegetables with a slotted spoon to a large bowl. Add spinach, tomatoes with their liquid beans, salt, pepper, oregano and basil; stir gently to mix well.
2. Return 1/3 of vegetable mixture to saucepan; top with 6 slices French bread. Another 1/3 of vegetable mixture, the remaining bread and remaining vegetable mixture.

3. Pour vegetable broth over vegetable bread mixture, bring to boiling; lower heat; cover; simmer 30 minutes or until heated through. Remove from heat; let stand 10 minutes. Sprinkle with Parmesan cheese. Serve in deep bowls, passing additional cheese.

Answer 5

Basic bread soup is just chicken broth and breadcrumbs and whatever leftovers you have left in the fridge.

Answer 6

foodnetwork.com- Everyday Italian, I saw Giadda make it once

Answer 7

copycat-recipes.net. try that.