A healthy Soups for you.................. get Hot

1. Acquacotta

1/4 cup (50 ml) extra virgin olive oil 1 white onion, roughly chopped 1 lb (500 g) fresh porcini mushroom, cleaned, coarsely chopped 1 bunch spinach, chopped 1 fresh chili pepper, chopped 2 1/2 cups (600 ml) water salt and freshly ground black pepper, to season 1/4 cup (50 ml) parmigiano cheese, freshly grated for sprinkling

To start your Acquacotta:

Heat up extra virgin olive oil in a deep saucepan. Add onion and cook until soft. Then add mushrooms and spinach. Mix together. Add chili pepper, salt and pepper. Add water, enough to cover the vegetables. Simmer for approximately 15 minutes. Sprinkle with parmigiano cheese.

2.Cannellini and Pancetta soup

1/4 cup (50 ml) extra virgin olive oil 2 garlic cloves, peeled and crushed 3 oz (90 g) pancetta, largely diced 2 fresh chili peppers, chopped 1 can 19 oz/540 ml cannellini beans, drained and rinsed salt and freshly ground black pepper to taste 1 to 2 cups (300 to 500 ml) water

To start your Cannellini & Pancetta Soup:

In a saucepan, heat extra virgin olive oil. Saute garlic and add the pancetta and cook for 2 minutes. Add chili peppers and cannellini beans and stir. Allow to cook for a few minutes and then add salt and pepper. For a thicker consistency mash up 1/3 of the beans and add little water. Allow to simmer for 15 minutes.

3. Chikpea Soup 

1/4 cup (50 ml) extra virgin olive oil 1 onion, finely chopped 1 sprig fres h rosemary 1 can (19 oz/540 ml) chickpeas, drained and rinsed salt and pepper to taste 2 1/2 cups (600 ml) water parmigiano cheese (optional)

To start your Chickpea Soup:

In a saucepan heat up extra virgin olive oil. Gently saute onions until lightly golden, then add rosemary, chickpeas, salt and pepper. Remove from heat and with the back of a fork mash 1/3 of the chickpeas or to your desired texture. Return to the heat and add water and cook for approximately 15 minutes. A drizzle of olive oil and fresh gratings of parmigiano is optional before serving.

4.Lentil and Tomato Soup

1/4 cup (50 ml) extra virgin olive oil 2 garlic cloves, chopped 1 bunch of fresh flat leaf parsley, chopped 1 can (15 oz/441 ml) tin peeled plum tomatoes 2 fresh chili peppers, chopped 1 can (19 oz/540 ml) lentils, drained and rinsed salt and freshly ground black pepper, to season water

To start your Lentil & Tomato Soup:

In a saucepan, heat olive oil. Add garlic, parsley and chili peppers and saute for a few minutes. Add plum tomatoes and juices from the tin. With the back of a wooden spoon, break up the tomatoes into little chunks. Add, lentils, salt and pepper. Add water and allow to cook for approximately 15 - 20 minutes until the soup has thickened.

5. Pappa al Pomodoro

1 loaf day old tuscan or country bread, cut into small pieces 1 cup extra virgin olive oil (240ml), plus extra for drizzling 2 celery stalks, finely chopped 2 carrots, finely chopped 1 onion, finely chopped 5 leaves of basil 10oz can pealed plum tomatoes w/ juices (280g) 3 cups vegetable stock (710ml) Salt and pepper to season

To start your Pappa al Pomodoro:

In a large pot, heat olive oil and throw in celery, carrots, onions and basil. Fry vegetables until soft and add bread. Stir thoroughly until bread has absorbed all the extra virgin olive oil. Add a few ladles of vegetable broth and continue to stir very well. The vegetable broth helps to break down the bread, turning it into a soft, porridge-like consistency. Add the remaining broth and let reduce. Add pealed plum tomatoes including the juices and roughly break up tomatoes with the back of a wooden spoon. Cook for an additional 10 minutes making sure the pappa is dense, not soupy. Serve at room temperature and drizzle with the best extra virgin olive oil you can find.