Spicy Italian-Style Vegetable Soup

Spicy Italian Style Vegetable Soup – Every region of Italy has a vegetable soup, yet each one is distinctly different. This recipe is from the region of Calabria, more specifically from an area called the Sangiovannese, which is well known for its cultivation and use of the peperoncino chili. That makes this one of my favorite winter soups – delicious and warming! @auricchio3074 #pecorino #pecorinoromano #locatelli #locatellicheese #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #FromLidiasTableToYours #LidiasSoundtrack

SPICY ITALIAN-STYLE VEGETABLE SOUP

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[Music] soups are part of almost every Italian celebration Americans on the other hand like their soup with the salad today we’re going to make everybody happy I’m going to make a nice soup a warm potato and pepper salad these recipes are Delicious andhale from the region of Calabria Z well today we go to Calabria know Italy has 20 region and of all the regions if there’s one hot regions in flavor it’s Calabria and they’re known for the little peperoncino you know when you see that that Capac Colo in the store and it’s red inside that’s Calabria that’s the pepperoncino from Calabria so let’s make this delicious soup oil and uh uh this soup is almost a whole meal you know some pork ribs and then all the vegetables and all that so you have a first course which is the soup and then you have the meat to follow just salt it a little bit and and it takes just a few minutes and then in the same pan with the little kind of bits and pieces that are right in here will continue to cook the soup and while they’re just caramel izing I appreciate your questions very much and here is Terrence lust from Delaware and he asks what is the best way to cook soup with potatoes and noodles so they don’t become mushy well the potatoes in the base needs to cook thoroughly and kind of even break down a little bit but the pasta is the subject there and what you do with the pasta you only put it to cook 20 minutes before you eat so if if you’re making a big pot of soup don’t put the pasta in there when you’re going to eat the soup tomorrow make the basis of the soup whatever they say is pasta or rice you say that and you cook that before eating it it takes about 20 minutes and you have your pasta or rice cooked so divide your soup put it in the refrigerator pull out what you need and cook your pasta just before eating got that Terren okay so this is nice and caramelized [Music] and right in here we’ll go with the onion with the garlic and here the basis of the soup is uh beans so these are the canellini beans the dry canellini beans which are less expensive and you can have them in your cupboard whenever you feel like having a soup you put them to soak the night before and here they are this is leaks and here we have fresh bay leaves two fresh bay leaves and they’re intense if you do not have fresh bay leaves you can put dry bay leaves but use about double the amount use four dry bay leaves make sure that you put them you get the flavor out of them and you pull them out before serving the soup let me just season a little bit with salt and this is the pepperon chino from Calabria and it’s called the Dio the’re Little Devils they’re so hot but I love these two are quite spicy but we can put three so I need water to make soup uh to expedite the cooking process I’m already warming some water and this is simple plain water and no salt because if you put salt the beans Harden they take much longer to cook so cook the beans until they’re almost cooked and then add salt to your soup so let’s add the beans in there just like that and I always tell you that but I’m going to tell you again and you got to do it when you buy cheese save the rinds of all these hot cheeses save the r you brush them you wash them a little bit and you put them right into your soup for flavor we’ll close this we’ll let let this simmer away until the beans are about halfway cooked and that will take maybe about half an hour 40 minutes it’s time to check on the soup again on the beans all right let’s see M the Aromas is very good yeah I can see they’re halfway done so maybe another 30 40 minutes let’s add the potatoes shredded Sal cabbage now just let’s slide in all of the pork cribs so this is good we’ll cover it and we’ll let it simmer I guess another 30 40 minutes and then we’ll finish it off oh the soup should be there yeah you see when it has this kind of volcanic bubbling here that means that it’s nice and dense and it’s good now we did not put salt you remember I told you not to so let’s add the salt now now it’s not unusual especially in in kind of country style family meals with this would be one whole meal to add some day old bread just like that you add it in and it kind of really enriches the soup and it thickens the soup soup and while that’s cooking let me remove the ribs the ribs should be [Music] cooked so you see when the meat kind of begins to come off the bone that’s when it’s just done [Music] right I think I’ve gotten all of the meat out I also like to wear just the drizzle of olive oil just like that you know there’s usually uh in in in the small towns and in the poorer areas there was one pot like that and that was the meal for everybody if you were lucky you got a piece of meat as a second so it wasn’t unusual when you came home as a kid or whatever what’s for dinner and the response would be you know the one thing that was for dinner minestra pastor foli and you know as kid you would say oh my God again Pastor foli oh my God again minra well there’s an old Italian saying that addresses that issue and that means either you eat the soup or out the window you go because there’s nothing else so okay I think this is just about done I’ll close it and I’m going to take my time because this is boiling hot as you can [Music] see I think that’s a good portion full a drizzle of olive oil just like that a little bit of grated pecorino cheese and and if you want a little parsley just to freshen it up but you know I think this looks inviting so you sit at a table nice bowl of this a piece of the rib nice chunk of bread good glass of wine nothing wrong with that right okay so let me go here on the corner it really is delicious and you saw that so it takes some time back and forth it takes maybe 2 hours the whole thing but you have a big pot first course second course and even leftover for tomorrow [Music]