DIN­NER, DONE!

SURE, YOU MAKE A MEAN MINESTRONE, BUT WHAT ABOUT CIOP­PINO OR TORTELLINI EN BRODO? PRE­PARE TO BE BOWLED OVER BY THESE ITAL­IAN SOUPS.

Rachael Ray Every Day - - Contents - RECIPES BY ALEXA WEIBEL

All the zup­pas, plus gar­lic breads to go with ’em

1 Seafood & Fen­nel Ciop­pino

SERVES 4 | AC­TIVE: 30 MIN TO­TAL: 40 MIN

We have Ital­ian im­mi­grants liv­ing in San Fran­cisco to thank for ciop­pino, a tasty tomato-based seafood stew.

7 tbsp. olive oil 1 medium bulb fen­nel, halved length­wise and thinly sliced, plus 1∕3 cup torn fen­nel fronds 1∕2 large white onion, finely chopped 4 cloves gar­lic, thinly sliced 1 cup white wine 1 can ( 28 oz.) whole peeled plum toma­toes 1 bot­tle (8 oz.) clam juice 1∕2 tsp. crushed red pep­per 1 lb. mus­sels, scrubbed and de­bearded 12 oz. cod fil­let, cut into 2- inch pieces 2 tbsp. finely chopped fresh flat- leaf pars­ley

1. In a large pot, heat 3 tbsp. oil over medium. Add the sliced fen­nel, the onion, and gar­lic; sea­son with salt and pep­per. Cook, stir­ring oc­ca­sion­ally, un­til the veg­eta­bles are ten­der, about 10 min­utes.

2. Stir in the wine. Cook over medium-high heat un­til al­most evap­o­rated, about 5 min­utes. Add the toma­toes and their juices, clam juice, and crushed red pep­per. Cook, crush­ing the toma­toes with a spoon, un­til the mix­ture thick­ens, about 10 min­utes; sea­son gen­er­ously.

3. Re­duce heat to medium-low. Add the mus­sels and fish. Sim­mer, gen­tly stir­ring oc­ca­sion­ally, un­til the fish is flaky and the mus­sels open, about 6 min­utes. (Dis­card any mus­sels that don’t open.)

4. Di­vide the ciop­pino among shal­low bowls. Driz­zle with the re­main­ing 4 tbsp. oil. Top with the pars­ley and fen­nel fronds.

2 Pappa al Po­modoro

SERVES 4 | AC­TIVE: 15 MIN TO­TAL: 45 MIN

A dol­lop of ri­cotta adds creamy rich­ness to this clas­sic Tus­can bread-and-tomato soup.

1∕2 cup olive oil 6 oz. cia­batta, cut into 1- inch cubes 3∕4 tsp. ground fen­nel seeds 3 shal­lots, finely chopped 2 cloves gar­lic, chopped 2 tbsp. tomato paste 1∕4 tsp. crushed red pep­per 1 can 2( 8 oz.) diced plum toma­toes 33∕4 cups veg­etable stock 3 tbsp. finely chopped fresh flat- leaf pars­ley 12 fresh basil leaves, torn, plus 2 tbsp. thinly sliced 1∕2 cup fresh ri­cotta

1. In a large pot, heat 1∕4 cup oil over medium-high. Add the bread, ground fen­nel seeds, and 1 tsp. each salt and pep­per. Cook, stir­ring of­ten, un­til toasted, about 5 min­utes. Trans­fer to a pa­per towel.

2. Add 2 tbsp. oil to the pot; heat over medium-low. Add the shal­lots and gar­lic. Cook, stir­ring oc­ca­sion­ally, un­til ten­der, about 5 min­utes. Add the tomato paste and crushed red pep­per. Cook, stir­ring of­ten, un­til fra­grant, about 2 min­utes. Stir in the toma­toes and their juices and the stock. Cook over high heat, stir­ring oc­ca­sion­ally, un­til thick­ened, about 15 min­utes.

3. Stir in the bread, pars­ley, and torn basil. Heat over medi­um­low, stir­ring oc­ca­sion­ally, un­til the bread just starts to break down, 3 to 5 min­utes; sea­son.

4. Di­vide the soup among bowls. Driz­zle with the re­main­ing 2 tbsp. oil. Dol­lop with the ri­cotta. Top with the sliced basil.

3 Tortellini en Brodo with Mush­rooms

SERVES 4 | AC­TIVE: 15 MIN TO­TAL: 45 MIN

In Ital­ian, brodo means “broth.” Here, the broth is an umami-packed mix­ture of mush­rooms, cel­ery root, wine, chicken stock, and one of our fa­vorite se­cret in­gre­di­ents: Parme­san rind.

7 tbsp. olive oil 8 oz. crem­ini mush­rooms, stemmed and quar­tered (re­serve the stems) 12 oz. cel­ery root, peeled and finely diced 1∕2 large yel­low onion, peeled and chopped 4 cloves gar­lic, thinly sliced 2 tbsp. fen­nel seeds 3∕4 cup white wine 8 cups chicken stock 1 large Parme­san rind (about 11∕2 oz.) 20 oz. fresh cheese tortellini 3 tbsp. finely chopped fresh curly- leaf pars­ley

1. In a large pot, heat 3 tbsp. oil over medium. Add the mush­rooms; sea­son with salt and pep­per. Cook, stir­ring oc­ca­sion­ally, un­til browned, 10 min­utes. Trans­fer to a bowl.

2. Add 2 tbsp. oil to the pot. Add the cel­ery root, onion, gar­lic, fen­nel seeds, and mush­room stems; sea­son. Cook, stir­ring oc­ca­sion­ally, un­til be­gin­ning to brown, about 10 min­utes. Add the wine. Cook over high heat, stir­ring of­ten, un­til al­most evap­o­rated, 2 to 3 min­utes. Add the stock and cheese rind. Bring to a boil. Boil un­til the fla­vors meld, about 10 min­utes. Us­ing a finemesh sieve, strain the broth into a saucepan.

3. Bring the broth to a boil. Add the tortellini and cooked mush­rooms. Cook un­til the tortellini is al dente, about 3 min­utes. Di­vide among bowls. Driz­zle with the re­main­ing 2 tbsp. oil. Sprin­kle with the pars­ley.

WHAT’S MORE SOUL­FUL THAN A BOWL OF SOUP? AND WHO’S BET­TER AT SOUP THAN ITAL­IANS? MINESTRONE, BEANS AND GREENS, RIBOLLITA. WE OWN IT. ITAL­IANS ARE SOUP PEO­PLE! — RACH

4 Tus­can Bean Soup with Crispy Prosci­utto & Fried Sage

SERVES 4 | AC­TIVE: 15 MIN TO­TAL: 45 MIN

1∕2 cup olive oil 1 large white onion, finely chopped 2 large stalks cel­ery, finely chopped 6 cloves gar­lic, chopped 3 fresh bay leaves 2 tsp. dried Ital­ian herbs 31∕2 cups chicken stock 1 large can ( 28 oz.) plus 1 medium can (about 15 oz.) can­nellini beans, rinsed 1∕2 cup heavy cream 3 slices prosci­utto 16 large fresh sage leaves

1. In a pot, heat 3 tbsp. oil over medium. Add the onion, cel­ery, gar­lic, bay leaves, and dried herbs; sea­son with salt and pep­per. Cook, stir­ring of­ten, un­til the veg­eta­bles are ten­der, about 10 min­utes. Add the stock and the large can of beans. Cook over high heat, stir­ring oc­ca­sion­ally, un­til slightly thick­ened, about 15 min­utes. Dis­card the bay leaves. Stir in the cream. Us­ing an im­mer­sion blender (or work­ing in batches in a reg­u­lar blender), puree the soup. Stir in the medium can of beans; sea­son.

2. In a large skil­let, cook the prosci­utto over medium heat un­til crisp, 2 to 3 min­utes per side. Trans­fer to a pa­per towel–lined plate. Let cool, then crum­ble.

3. In a small saucepan, heat the re­main­ing 5 tbsp. oil over medium-high. Work­ing in 2 batches, fry the sage un­til crisp, 5 to 10 sec­onds per side. Trans­fer to a pa­per towel–lined plate; sea­son with salt. Re­serve the sage oil.

4. Di­vide the soup among bowls. Driz­zle with the sage oil. Top with the sage and prosci­utto.

5 Farro Soup with Ital­ian Sausage & Broc­col­ini

SERVES 4 | AC­TIVE: 15 MIN TO­TAL: 40 MIN

4 tbsp. olive oil 3∕4 lb. fresh bulk spicy Ital­ian sausage 1 yel­low onion, chopped 1∕2 lb. car­rots, peeled and chopped into 1∕2- inch pieces 3 cloves gar­lic, chopped 3 fresh bay leaves 1 tsp. dried oregano 2∕3 cup pearled Ital­ian farro 6 cups beef stock 6 oz. broc­coli rabe, chopped into 1- inch pieces 1∕3 cup mas­car­pone cheese

1. In a large pot, heat 2 tbsp. oil over medium-high. Add the sausage. Cook, stir­ring oc­ca­sion­ally and breaking up the meat with a wooden spoon, un­til browned and crum­bled, about 7 min­utes. Trans­fer to a medium bowl. Cover tightly with plas­tic wrap.

2. Add the re­main­ing 2 tbsp. oil to the pot. Re­duce heat to medium. Add the onion, car­rots, gar­lic, bay leaves, and oregano; sea­son with salt and pep­per. Cook, stir­ring oc­ca­sion­ally, un­til the veg­eta­bles start to soften, about 3 min­utes. Add the farro. Stir un­til coated. Add the stock. Bring to a boil over high heat.

3. Re­duce heat to medium. Cook, stir­ring of­ten, un­til the farro is al­most ten­der, about 3 min­utes. Stir in the broc­coli rabe and the sausage with its juices. Cook, stir­ring oc­ca­sion­ally, un­til the farro is ten­der, about 3 min­utes. Dis­card the bay leaves.

4. Di­vide the soup among bowls. Top with dol­lops of the mas­car­pone.

SEAFOOD & FEN­NEL CIOP­PINO (recipe, next page)

TUS­CAN BEAN SOUP WITH CRISPY PROSCI­UTTO & FRIED SAGE

FARRO SOUP WITH ITAL­IAN SAUSAGE & BROC­COL­INI

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