Best Buca Di Beppo Lentil Soup Recipes

Buca Di Beppo Italian Wedding Soup image

Provided by Cook4_6

Categories European

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

2 quarts chicken stock
4 ounces chicken breasts, strips cooked
5 ounces sausage meatballs, cooked
2 ounces escarole, chopped
1/2 lb Italian pastina, cooked
2 eggs
1/2 cup romano cheese
1 ounce diced red pepper
1 ounce romano cheese, garnish
salt
pepper
oregano

Steps:

SAUSAGE MEATBALL PROCEDURE: Preheat oven to 350 degrees.
Roll 5 oz. of sausage into miniature meatballs.
Place on a well-oiled cookie sheet and bake in oven for 5 minutes.
Remove and let cool. Set aside.
PASTINA PROCEDURE: Bring 6 cups of water to a boil. Add 1 lb. Pastina. Cook until al dente (approximately 10 min.). Strain and set aside.
CHICKEN TENDER PROCEDURE: Slice 4 oz. of boneless chicken breast into strips.
Brush cookie sheet with olive oil, and lay out chicken strips.
Sprinkle with salt, pepper and oregano.
Bake in preheated oven at 350 degrees for 5 minutes. Remove and let cool. Set aside.
TO SERVE -- Heat chicken stock. When boiling add cooked chicken, sausage meatballs, chopped escarole and Pastina.
In a separate bowl mix 2 fresh eggs and 1/2 cup of Romano cheese.
Add the egg/Romano cheese mixture to the boiling soup and stir gently. Cook one more minute until egg mixture is firm.
Pour into bowls and garnish with diced red peppers and Romano cheese.

Nutrition Facts : Calories 266.2, Fat 13.6, SaturatedFat 6.1, Cholesterol 108.3, Sodium 779.3, Carbohydrate 12.9, Fiber 0.4, Sugar 5.5, Protein 21.8

The Best Lentil Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
3 medium carrots, cut into 1/4-inch pieces
1 medium onion, diced
1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 large clove garlic, minced
1 1/2 cups dried brown lentils
4 cups vegetable stock
7 sprigs thyme, leaves stripped (about 1 teaspoon leaves)
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon lemon zest, plus the juice of 1/2 lemon (about 2 tablespoons)
1/2 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped

Steps:

Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

Buca Di Beppo Lentil Soup image

Provided by Polly W

Categories < 4 Hours

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 quarts veal stock or 3 quarts beef stock
1 lb dried lentils, rinsed
1 large carrot, finely diced
1 yellow onion, finely diced
1/2 cup celery, finely diced
1 lb Italian sausage, cooked and coarsley chopped
1 cup ripe tomatoes
3 tablespoons chopped fresh sage
salt
pepper
extra virgin olive oil