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Calabrese Style Soup
Calabrese Style Soup

Calabrese Style Soup
This Calabrese Style Soup is a hearty and flavorful dish inspired by the cuisine of Calabria, Italy. It’s a simple yet satisfying meal that’s perfect for any occasion.
Calabrese Style Soup
Source
Ingredients:
1
Servings
  • 1
    item
     large onion, diced
  • 5
    item
     stalks celery, cut into pieces
  • 1
    item
     can of cici beans (or soaked dry beans)
  • 1
    item
     quart of water or chicken stock
  • 1
    item
     olive oil
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     fresh italian parsley, chopped
  • 240
    ml
     cooked pasta (any small variety)
  • 1
    item
     salt and pepper to taste
  • 1
    lb
     ground beef
  • 1
    item
     small onion, diced
  • 1
    item
     small green bell pepper, diced
  • 2
    clove
     garlic, minced
  • 1
    item
     can (14.5 ounces) diced tomatoes
  • 1
    item
     can (14.5 ounces) beef broth
  • 1
    item
     can (14.5 ounces) kidney beans, drained and rinsed
  • 240
    ml
     uncooked small pasta shells
  • 1
    tsp
     dried oregano
  • 1
    tsp
     dried basil
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
  • 0.25
    tsp
     red pepper flakes (optional)
Calabrese Style Soup
Instructions:
  1. Heat Olive Oil: In a large pot, heat some olive oil over medium heat.
  2. Cook Onion: Add the diced onion and sauté until translucent, about 5 minutes.
  3. Add Celery: Add the celery pieces and cook until slightly softened, about 5 more minutes.
  4. Add Beans: Stir in the cici beans.
  5. Add Liquid: Pour in the water or chicken stock. If using Better than Bouillon, dissolve it in the water before adding.
  6. Season: Season with salt and pepper to taste.
  7. Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, or until all the ingredients are tender.
  8. Optional Vegetables: If using, add carrots and tomatoes at this stage.
  9. Cook Pasta Separately: Cook the pasta according to package instructions.
  10. Add Pasta to Soup: Once the soup is cooked, add the cooked pasta to the pot.
  11. Adjust Consistency: Adjust the consistency by adding more water if desired.
  12. Add Parsley: Stir in the fresh Italian parsley towards the end of cooking.
  13. Serve Hot: Serve the soup hot and enjoy the hearty flavors.
  14. Add the celery pieces to the pot and cook until slightly softened.
  15. Simmer the soup for about 20 minutes or until all the ingredients are tender.
  16. Meanwhile, cook the pasta separately according to package instructions.
  17. Experiment with additional vegetables like carrots and tomatoes if desired.
  18. Enjoy your hearty Calabrese Style Soup!
  19. Fry one large onion in olive oil. Add about 5 stalks celery cut in pieces. I add one can of cici beans (better if you soak the dry ones overnight but I am lazy). I add about a quart of water or chicken stock. I like to use better than bouillon chicken flavored. Salt and pepper to taste and add fresh Italian parsley towards the end. It usually only takes about 20 minutes or so to cook. I cook the pasta separately and add about 1 cup or so cooked pasta. You can add more water if you like it more soupy. I have also added carrots and you can add tomato as well. Experiment.
  20. In a large pot, cook the ground beef over medium heat until it is browned and crumbled. Drain off any excess fat.
  21. Add the onion, bell pepper, and garlic to the pot and cook until the vegetables are tender.
  22. Stir in the diced tomatoes, beef broth, kidney beans, pasta shells, oregano, basil, salt, black pepper, and red pepper flakes (if using).
  23. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the pasta is tender.
  24. Serve hot.
  • 1
    item
     large onion, diced
  • 5
    item
     stalks celery, cut into pieces
  • 1
    item
     can of cici beans (or soaked dry beans)
  • 1
    item
     quart of water or chicken stock
  • 1
    item
     olive oil
  • 1
    item
     salt and pepper, to taste
  • 1
    item
     fresh italian parsley, chopped
  • 240
    ml
     cooked pasta (any small variety)
  • 1
    item
     salt and pepper to taste
  • 1
    lb
     ground beef
  • 1
    item
     small onion, diced
  • 1
    item
     small green bell pepper, diced
  • 2
    clove
     garlic, minced
  • 1
    item
     can (14.5 ounces) diced tomatoes
  • 1
    item
     can (14.5 ounces) beef broth
  • 1
    item
     can (14.5 ounces) kidney beans, drained and rinsed
  • 240
    ml
     uncooked small pasta shells
  • 1
    tsp
     dried oregano
  • 1
    tsp
     dried basil
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
  • 0.25
    tsp
     red pepper flakes (optional)
1
Servings
0

Heat Olive Oil: In a large pot, heat some olive oil over medium heat.

Cook Onion: Add the diced onion and sauté until translucent, about 5 minutes.

Add Celery: Add the celery pieces and cook until slightly softened, about 5 more minutes.

Add Beans: Stir in the cici beans.

Add Liquid: Pour in the water or chicken stock. If using Better than Bouillon, dissolve it in the water before adding.

Season: Season with salt and pepper to taste.

Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, or until all the ingredients are tender.

Optional Vegetables: If using, add carrots and tomatoes at this stage.

Cook Pasta Separately: Cook the pasta according to package instructions.

Add Pasta to Soup: Once the soup is cooked, add the cooked pasta to the pot.

Adjust Consistency: Adjust the consistency by adding more water if desired.

Add Parsley: Stir in the fresh Italian parsley towards the end of cooking.

Serve Hot: Serve the soup hot and enjoy the hearty flavors.

Add the celery pieces to the pot and cook until slightly softened.

Simmer the soup for about 20 minutes or until all the ingredients are tender.

Meanwhile, cook the pasta separately according to package instructions.

Experiment with additional vegetables like carrots and tomatoes if desired.

Enjoy your hearty Calabrese Style Soup!

Fry one large onion in olive oil. Add about 5 stalks celery cut in pieces. I add one can of cici beans (better if you soak the dry ones overnight but I am lazy). I add about a quart of water or chicken stock. I like to use better than bouillon chicken flavored. Salt and pepper to taste and add fresh Italian parsley towards the end. It usually only takes about 20 minutes or so to cook. I cook the pasta separately and add about 1 cup or so cooked pasta. You can add more water if you like it more soupy. I have also added carrots and you can add tomato as well. Experiment.

In a large pot, cook the ground beef over medium heat until it is browned and crumbled. Drain off any excess fat.

Add the onion, bell pepper, and garlic to the pot and cook until the vegetables are tender.

Stir in the diced tomatoes, beef broth, kidney beans, pasta shells, oregano, basil, salt, black pepper, and red pepper flakes (if using).

Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the pasta is tender.

Serve hot.

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