Giada's Kitchen: New Italian Favorites (6 page)

HEARTY TOMATO SOUP WITH LEMON AND ROSEMARY

TUSCAN WHITE BEAN AND GARLIC SOUP

SPICY CALAMARI STEW WITH GARLIC TOASTS

FISH MINESTRONE WITH HERB SAUCE

PROSCIUTTO AND MELON SOUP

CURRIED CHICKEN SANDWICH WITH RADICCHIO AND PANCETTA

FOCACCIA LOBSTER ROLLS

TALEGGIO AND PEAR PANINI

CROISSANT PANINI

PANINI WITH CHOCOLATE AND BRIE

ARTICHOKE AND TUNA PANINI WITH GARBANZO BEAN SPREAD

CHICKEN AND ORZO FRITTATA

LINGUINE AND PROSCIUTTO FRITTATAS

SPICED AMERICANO WITH CINNAMON WHIPPED CREAM

ICED CAFFÈ LATTE

AMARETTO AND RASPBERRY SMOOTHIE

Any food can be a snack, really. This is something I learned growing up when my mom would make frittatas and panini for my sister, brothers, and me to enjoy during the day, especially when we came home from school in the afternoon. These are also the recipes to turn to when the day gets away from you, or you’re just not in the mood for a heavy meal. At such times a hearty soup and delicious panini can easily make for a satisfying lunch or dinner—even a breakfast. I have an endless craving for my Panini with Chocolate and Brie, a treat I make when friends drop by but also serve occasionally as a cocktail nibble (cut in quarters) and even for dessert. The Hearty Tomato Soup with Lemon and Rosemary is something else I would eat any time of day, whether between meals or as the main event itself. And for an afternoon pick-me-up, nothing warms me more than Spiced Americano with Cinnamon Whipped Cream.

I made this for an après-ski menu on
Everyday Italian
. It is quite hearty and the beans give it nice body without making it
too
thick. The whipped cream garnish is beautiful and becomes even more fragrant as it slowly melts into the soup.

6 to 8 servings

In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon of the rosemary, and the red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.

Purée the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to the soup pot and keep warm over low heat. Season with salt and pepper.

In a medium bowl, whip the cream to soft peaks. Fold in the lemon zest and the remaining tea spoon of rosemary. To serve, ladle the soup into bowls and dollop each bowl with the lemon-rosemary whipped cream. Serve immediately.

I love the versatility of cannellini beans. I’ve puréed them to make a dip and have used them as a thickener for soups. They’ve made many appearances in salads and even pasta dishes. This time, though, the cannellini bean is the star, offering a creamy, buttery texture for the base of the soup, which perfectly absorbs the flavors of the aromatics.

4 to 6 servings

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallots. Cook, stirring occasionally, until the shallots are softened, about 3 minutes. Add the sage leaves, cannellini beans, and garlic and stir to combine. Add the chicken broth to the pan. Bring the mixture to a simmer and cook gently until the garlic is softened, about 15 minutes. Pour half of the soup into a large bowl. Carefully ladle a third to half of the soup from the bowl into a blender or food processor and purée until smooth (be careful to hold the top of the blender tightly, as hot liquids expand when they are blended). Pour the blended soup back into the pot and repeat with the remaining soup from the bowl. Once all the soup is returned to the soup pot, stir in the cream, salt, and pepper. Cover and keep warm over very low heat.

Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with the extra-virgin olive oil. Grill the bread until it is warm and golden grill marks appear, about 3 minutes per side. Serve the soup in bowls with the grilled bread alongside.