Best Italian Potato Soup Minestra Di Patate Recipes

Italian Wedding Soup (Minestra Maritata) image

Provided by Alan in SW Florida

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 19

1 roasting chicken, cut into parts (about 3 1/2 pounds)
1 large onion, chopped
4 stalks celery, chopped
3 carrots, peeled and chopped
20 ounces chicken broth (canned or fresh)
2 quarts water
1 lb ground beef
1/2 cup breadcrumbs
1 egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
1 large onion, diced
4 stalks celery, chopped
3 carrots, peeled and sliced
1 bunch escarole, cleaned and chopped
salt and pepper, to taste
1/4 lb pasta, cooked according to package (small pasta, such as acini de pepe or ditalini)
parmesan cheese

Steps:

Place first 6 ingredients in a large pot. Bring to a boil., then immediately reduce to a simmer and cook until the chicken easily falls off the bones. Remove chicken from the broth and allow to cool. Reserve the broth. When the chicken has cooled enough to handle, remove all of the meat from the bones and chop meat into small pieces.
While the soup is cooking, make the meatballs. Mix together the ground beef, bread crumbs, egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper and chopped parsley. Form into small meatballs and place on a baking pan. Bake in a 350 degree oven until fully cooked, approximately 15 minutes.
Strain the broth used to cook the chicken. Add the remaining onion, celery, and carrots. Bring to a boil, reduce to a simmer and cook until vegetables are tender.
Cook the escarole in a separate small pot of boiling salted water until wilted, about 10 minutes. Drain, squeeze dry and add to the broth. Add the cooked chicken, meatballs and cooked, drained pasta. Season to taste with salt and pepper. Heat well and serve accompanied by Parmesan cheese.

Nutrition Facts : Calories 282.5, Fat 13, SaturatedFat 4.4, Cholesterol 70.8, Sodium 469.4, Carbohydrate 21.7, Fiber 4.3, Sugar 4.6, Protein 19.1

Insalata Di Patate - Italian Potato Salad image

Provided by DeSouter

Categories Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

6 large potatoes, boiled in the skin
1 medium onion, cut in half then sliced very thin
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon sea salt
1 teaspoon freshly cracked pepper
3 tablespoons fresh parsley, chopped

Steps:

Peel boiled potatoes while they are still warm and cut into large, bite-sized cubes.
Toss together with remaining ingredients.
Refrigerate for at least one hour.

Nutrition Facts : Calories 300.7, Fat 9.3, SaturatedFat 1.3, Sodium 309.5, Carbohydrate 49.9, Fiber 6.4, Sugar 2.8, Protein 5.8

Minestra image

Provided by dojemi

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
2 garlic cloves (finely chopped)
1/2 lb dry salami, grated with a large-hole grater (or pepperoni)
2 (32 ounce) packages chicken stock
parmesan cheese, rind (or other hard cheese) (optional)
3 (15 ounce) cans cannellini beans (rinsed with cold water)
2 heads escarole (or 1 head excarole mixed with dandelion greens or other greens, coarsely chopped)
1/4 teaspoon crushed red pepper flakes
6 ounces fresh spinach (stemmed)
freshly grated parmesan cheese (for serving)

Steps:

In a soup pot over medium heat, heat the oil.
Cook garlic, stirring constantly, for 2 minutes.
Add salami (or pepperoni) and cook, stirring often, for 5 minutes or until it begins to render its fat.
Add the chicken stock and cheese rind (if using).
Simmer for 15 minutes.
In a bowl with a fork, mash about 1 cup of the beans, set aside.
Meanwhile, in a steamer over boiling water, steam the escarole and other greens for 15 minutes.
Add the escarole, red pepper, and cannellini beans (mashed and whole) to the pot.
Cover and simmer, stirring occasionally, for 20 minutes.
Add the spinach and cook 5 minutes more or until it wilts.
Remove the cheese rind,(if using).
Taste the soup for seasoning and add more dalt and pepper, if needed.
Ladel into bowls and sprinkle with Parmesan.