Can anyone tell how to prepare an italian soup?

Answer 1

Italian Soup
By
Minootoo.

Main ingredient of Italian soup is Italian Spice (available from various spice manufacture at most stores, may be called Italian Seasoning).

Next one is Tomatoes.

You can then have Vegetarian or non-Vegetarian. Fish or meat. Chunky or Smooth (after making the soup put it in the blender and blend it, then simmer it for10 minutes or so, you can also use a hand maser).

Other ingredients are, chopped up variety of vegetables.

Short cut.

Ragu manufacture an Italian sauce.

You can pre-cook the item by just boiling in water with slight salt, garlic and pepper. Just empty the whole bottle or two of Italian sauce depending on the amount of other ingredient and let it simmer for ten minutes, taste it and adjust salt, garlic and pepper.

Serve chunky or blended.

Hit: You will need pound per pound of sauce, as the total of the other ingredients. E.g. ¼ pound each of onions, celery, and any two vegetable plus, pound of fish or meat. You will need two pound of sauce.

Notice: The rule of thumb is 1/3 each. Meat or fish should be in same amount as vegetable unless diet calls for less.

Answer 2

Minestrone Soup

1 cup (4 ounces) tubetti pasta, or other small pasta shape
Extra-virgin olive oil
6 cups chicken stock
1/4 pound pancetta, cut into 3 pieces
6 medium garlic cloves, each cut in 1/2 lengthwise
2 cups finely chopped yellow onions (2 small onions)
1 cup small-diced celery (2 medium stalks)
1 cup small-diced carrots (2 to 3 medium carrots)
1 tablespoon finely chopped rosemary or thyme leaves
1 (14-ounce) can cannellini beans, drained and rinsed
1 (14 1/2-ounce) can diced tomatoes
4 cups small-diced zucchini (green/yellow) (5 small zucchini)
2 cups small-diced, peeled russet potatoes (1 large russet)
Salt and freshly ground black pepper
1 cup freshly grated Parmesan

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking.
In a large saucepan over medium heat, warm the chicken stock.

In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots.
Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesan and olive oil passed at the table.

Cooking notes: Add the cooked pasta just before serving. If it sits in the soup too long, it develops a flabby texture. Tubetti (little hollow tubes) are the classic pasta for minestrone, but you could substitute another small shape of pasta.