Ribollita or Tuscan bread soup is an aromatic comfort food which is quite filling enough to be a meal in itself. This hearty soup is perfect for chilly days. Here we used dried cannellini beans, but feel free to use canned ones to reduce the cooking time.

Serves 8

Ingredients:

100ml extra virgin olive oil, plus extra

1 onion, finely chopped

2 celery stalks, finely chopped

1 carrot, finely chopped

150g pancetta, chopped

6 garlic cloves, finely chopped

8 cups chicken stock

2 400g cans chopped tomatoes

250g dried cannellini beans, soaked in cold water overnight and drained

2 bay leaves

2 parsley stalks, bruised

Salt and ground pepper to taste

1 loaf day-old ciabatta, roughly torn

Finely grated Parmesan, for serving

Chili flakes, for serving

Lemon zest, for serving

Heat the oil in a large saucepan over medium heat. Sauté the garlic and onions for 2-3 minutes or until it is fragrant and the onions are translucent. Add the carrots, celery and pancetta. Cook it for 15 minutes or until the vegetables are tender.

Place the tomatoes, stock, cannellini beans, bay leaves and parsley in the saucepan. Set the heat to high and bring it to a boil. Reduce the heat to low and let it simmer for thirty minutes or until the beans are tender. Remove the parsley stalks and discard. Season it with salt and pepper to taste.

Divide the bread into 8 parts and place them in individual bowls. Ladle hot soup into the bowls and drizzle them with olive oil. Top with grated Parmesan, chili flakes and lemon zest before serving. Serve immediately.

Photo Courtesy Of: tuscanycious

Green minestrone uses basic green vegetables to make up a delicious and healthy soup to warm up a chilly day. Use other veggies like spinach or add green bell peppers if desired.

Serves 4

Ingredients:

2 teaspoons olive oil

1 brown onion, finely chopped

4 garlic cloves, crushed

1/4 of a medium sized cabbage, outer leaves removed and finely shredded

4 cups water

1 teaspoon Vegetable Stock Powder

1 400g can cannellini beans, rinsed and drained

1 large zucchini, trimmed and cut into bite-sized pieces

250g broccoli, trimmed and cut into small florets

200g green round beans, trimmed and cut into bite sized pieces

1/4 cup chopped fresh continental parsley

2 teaspoons finely grated lemon rind

Salt and pepper to taste

Heat the oil in a large saucepan over medium heat. Sauté the garlic and onions for two to three minutes or until it becomes fragrant and the onions are translucent. Add the cabbage and stir-fry it for two minutes or until it wilts slightly.

Pour the water into the saucepan. Add the vegetable stock powder and cannellini beans. Set the heat to high and bring it to a boil. Stir occasionally. Reduce the heat to low and let it simmer for five minutes.

Place the zucchini, broccoli and green beans in the saucepan. Let it simmer for five minutes or until the broccoli is bright green. The vegetables must be tender but crisp. Do not overcook.  Season it with salt and pepper to taste.

Put the parsley and the lemon rind in a small bowl. Mix well. Ladle the soup into individual bowls and sprinkle it with the parsley and lemon rind mixture before serving. Serve immediately.

Photo Courtesy Of:  jyri

Crab and corn soup is a yummy soup recipe which you can make in minutes. Use canned sweet corn kernels if desired. Crab sticks can also be used instead of crab meat.

Serves 4

Ingredients:

4 corncobs, husks and silk removed

6 cups chicken stock

2 teaspoon finely grated fresh ginger

2 tablespoon light soy sauce

2 teaspoon corn flour

1/4 cup cold water

2 egg whites

1 227g can fresh crab meat, drained

4 green shallots, ends trimmed and thinly sliced diagonally

1/2 cup fresh coriander leaves

Salt and pepper to taste

With a sharp knife, cut the corn close to the core to remove the kernels.

Put the stock in a large saucepan over high heat. Add the corn and ginger. Cover and bring it to a boil. Reduce the heat to medium and uncover. Let it simmer for five minutes or until the corn softens.

Place the soy sauce, cornflour and one tablespoon of water in a small bowl. Whisk it until smooth.

In a separate bowl, combine the egg whites and the remaining water.  Whisk well.

Pour the corn flour mixture into the corn mixture. Stir until well combined. Cook it for a minute or until the soup thickens slightly. Gradually add the egg mixture into the soup while stirring constantly. Add the crab meat and the shallots. Season it with salt and pepper to taste. Ladle it onto individual bowls and sprinkle with coriander. Serve immediately.

Photo Courtesy Of: Charles Haynes

Chestnut soup with crème fraiche is a heartwarming soup recipe that is perfect for the holidays and the cool weather. This rich vegetable recipe is full of flavor and it has a great aroma. Take it with crusty bread and you are all set.

Serves 10

Ingredients:

4 cups vegetable stuck

8 ounces cooked chestnuts

1 cup chopped white onions

1/2 cup chopped carrots

1 thin celery stalk, chopped

1 cup crème fraiche, divided

Salt and pepper to taste

Place the large saucepan over medium heat. Pour in the vegetable stock and then add the chestnuts, onions, carrots and celery. Season it with salt and pepper. Allow it to simmer and for 30 minutes or until the vegetables are tender. Add 3/4 of crème fraiche. Let it cool slightly

Pour the soup into a blender or food processor. Blend it for 30 seconds or until smooth. Return the soup into the pan and reheat it. Ladle it onto individual bowls/ garnish it with the remaining crème fraiche and serve warm.

Photo Courtesy Of:  Travelin’ John

Green papaya soup with prawns is a delicious Malaysian recipe with a light and tangy taste that you can enjoy as a soup or with rice. The ground shrimp paste, chili and shallots infuse a lot of aroma into the dish. Adjust the amount of each ingredient for more flavor if desired.

Serves 4

Ingredients:

1/2 unripe papaya (500g or 1/2 lb.)

1 teaspoon shrimp paste

2-3 finger length red chili, seeded

4 shallots, peeled

4 cups water

1 teaspoon salt

150g fresh medium sized prawns, peeled and deveined

Salt to taste

With a spoon, remove the seeds of the papaya and discard them. Next, peel the fruit and cut it into 1/2 inch chunks.

Place the shallots, shrimp paste and chili in a mortar and pestle to ground them. You may also use a food processor or blender if desired.

Fill a medium sized pot with water and place it over high heat. Add the ground mixture and bring it to a boil. Reduce the heat to low and let it simmer for another 10 minutes.

Place the papaya slices into the pot and set the heat to high. Bring it to a boil. Reduce the heat to low and let it simmer for 15 minutes or until the papaya is tender. Season it with salt.

Once the papaya is cooked, add the prawns and cook them for 2-3 minutes or until they turn pink. Remove from heat and ladle into individual bowls or a serving bowl. Serve immediately with rice.

Photo Courtesy Of: Maggie Hoffman