Hot and sour, hearty Italian soups ready to fill bowls

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Hot and sour soup

THIS week we're trying out two soup recipes. Jeanette Johnston from Keewatin answered Ruthie Lepp's request for Ciao's pasta e fagioli soup -- a hearty Italian soup of noodles and beans -- with a quick, easy recipe. (For anyone who still craves the Ciao version, Antonio Anastasio wrote in to say that former Ciao chef Orlando Pepé is now making his famous version at Cafe 22.) And Debby Lute-Storey responded to Barb Gmitrowski's search for the perfect hot and sour soup. Debby started making this version when one of her sons was dating a vegetarian. As often happens, she found "the vegetarian option" was being devoured by the family carnivores.

This week, Richard May is hoping for a recipe for the Clay Oven's butter chicken. (I'll second that request!) And please keep those holiday cookie recipes coming in. If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

Hot and sour soup

15 ml (1 tbsp) sesame oil

1 clove of garlic, minced

120 g (4 oz) mushrooms, thinly sliced

1 L (about 4 1/2 cups) vegetable or non-fat chicken broth

45 ml (3 tbsp) white wine or rice wine

30 ml (2 tbsp) rice vinegar

30 ml (2 tbsp) soy or reduced-sodium soy sauce

2-5 ml (1/2-1 tsp) chili sauce with garlic (like sambal oelek)

1 carrot, shredded with a potato peeler

500 ml (about 2 cups) bok choy or spinach or Chinese cabbage, chopped

500 ml (about 2 cups) broccoli, chopped in small florets

In a large saucepan, heat sesame oil over medium heat. Add garlic and mushrooms and cook, stirring often, until soft, about 3 minutes. Stir in the broth, wine, vinegar, soy sauce, chili sauce, carrot, and other vegetables. Bring to a boil, reduce heat and cook for 5-7 minutes or until vegetables are just tender. Taste and adjust seasoning, adding more wine, vinegar, soy sauce or chili sauce, as desired. Serve immediately.

Tester's notes: Hot and sour soups vary wildly from restaurant to restaurant. I loved the broth in this version, which was delicate and fresh but had a real kick. Debby points out you can experiment with the vegetables or even add noodles or shredded chicken breast for a main dish.

Sambal oelek is an Indonesian condiment found in many supermarkets. Make sure to add it gradually because the heat will sneak up on you. Don't overcook the vegetables: You want to leave a little crunch.

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Pasta e fagioli soup

Pasta e fagioli soup

1 x 796 ml (28 oz) can diced tomatoes

2 x 398 ml (14 oz) cans Great Northern beans (or cannellini or white kidney beans), drained and rinsed well

3 x 284ml (10 oz) cans chicken broth

750 ml (3 cups) water

1 x 213 ml (8 oz) can tomato sauce

1 x 398 ml (14 oz) can chopped spinach, drained, or about 250 ml (1 cup) fresh chopped spinach, added just before serving

8 slices bacon, cooked until crisp and crumbled

5 ml (1 tsp) garlic powder, or 15 ml (1 tbsp) minced garlic

15 ml (1 tbsp) dried parsley, or 45 ml (3 tbsp) fresh, chopped

2 ml (1/2 tsp) dried basil, or 10 ml (2 tsp) fresh, chopped

7 ml (1 1/2 tsp) salt

2 ml (1/2 tsp) black pepper

250 g (about 500 ml or 2 cups or 8 oz) seashell pasta or macaroni

Romano or parmesan cheese, for garnish

In a very large pot, heat diced tomatoes, beans, chicken broth, water, tomato sauce, canned spinach, (if using fresh spinach, add only before serving), bacon, garlic, herbs and seasonings. Simmer for about 20 minutes until flavours merge. Add pasta and cook uncovered on medium until pasta is tender, about 8-10 minutes. Taste and adjust seasoning, if desired. Serve with grated Romano or parmesan cheese.

Tester's notes: This hearty, flavourful soup really just needs some good bread and a salad to make a simple winter supper. Pasta e fagioli soups can really vary -- this one is good for tomato lovers. If the tomato broth is too acidic, you can add a little -- very little -- pinch of sugar. You can substitute 1.5L (6 cups) packaged chicken broth for the canned concentrate. I couldn't find canned spinach, so I just threw in a handful of chopped fresh just before serving.

Republished from the Winnipeg Free Press print edition November 23, 2011 D4