Beonlesa

Method 1. Pour the olive oil into a large, heavy-based saucepan and add the tomatoes, onion, garlic and celery. Cover and cook over low heat for 45 minutes, occasionally shaking the pan gently, until the mixture is pulpy. GET RECIPE https://tastethatfeels.blogspot.com/2022/04/fresh-tomato-soup.html

Method 1. Heat the olive oil in a large heavy-based saucepan. Add the onions and garlic and cook over low heat, stirring occasionally, for 5 minutes, or until the onions have softened. 2. Add the fish stock with the tomatoes and their can juices, herbs, saffron and pasta and season with salt and pepper. Bring to the boil, then cover and simmer for 15 minutes. 3. Add the fish, mussels and prawns. Re- cover the pan and simmer for a further 5-10 minutes, until the mussels have opened, the prawns have changed color, and the fish is opaque and flakes easily. Discard any mussels that remain closed. Ladle the soup into warmed bowls and serve. GET RECIPE https://tastethatfeels.blogspot.com/2022/04/fish-soup-with-anellini.html

Method 1. place the chicken in a large saucepan and pour in the chicken stock and cream. Bring to the boil, then reduce the heat and simmer for 20 minutes. 2. Meanwhile, bring a large heavy-based saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 10-12 minutes, or until just tender but still firm to the bite. Drain the pasta well and keep warm. 3. Season the soup with salt and pepper. Mix the cornflour and milk together until a smooth paste forms, then stir it into the soup. Add the sweetcorn and pasta and heat through. Ladle the soup into warmed soup bowls and serve. GET RECIPE https://tastethatfeels.blogspot.com/2022/04/italian-chicken-soup.html

Method 1. Place the bacon in a large frying pan with the onion, garlic and celery. Dry fry for 4-5 minutes, stirring, until the onion is tender and the bacon is just beginning to brown. 2. Add the pasta to the pan and cook, stirring for 1 minute to coat the pasta in the fat. 3. Add the lentils and the stock and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the pasta is tender but still firm to the bite. 4. Remove the pan from the heat and stir in the chopped fresh mint. Transfer the soup to warmed soup bowls, garnish with fresh mint sprigs and serve immediately. GET RECIPE https://tastethatfeels.blogspot.com/2022/04/brown-lentil-pasta-soup.html

Method 1. To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes, or blend by hand using a mortar and pestle. 2. Finely chop the bacon, potatoes and onions. Cook the bacon in a large saucepan over medium heat for 4 minutes. Add the olive oil, potatoes and onions and cook for 12 minutes, stirring constantly. 3. Add the stock and milk to the pan, bring to the boil and simmer for 10 minutes. Add the conchigliette and simmer for a further 10—12 minutes. 4. Blend in the cream and simmer for 5 minutes. Add the chopped parsley, salt and pepper and 2 tablespoons of the pesto sauce. Transfer the soup to individual serving bowls and serve with Parmesan cheese shavings and fresh garlic bread GET RECIPE https://tastethatfeels.blogspot.com/2022/04/potato-pasta-soup-ingredients-servers-3.html

Method 1. Heat the olive oil in a large, heavy-based saucepan. Add the pancetta, onions and garlic and cook, stirring occasionally, for 5 minutes. 2. Add the carrots and celery and cook, stirring occasionally, for a further 5 minutes, or until all the vegetables are softened. 3. Drain the soaked beans and add them to the pan with the tomatoes and their can juices and the beef stock. Bring to the boil, then reduce the heat, cover and simmer for 1 hour. 4. Add the potatoes, re-cover, and cook for 15 minutes, then add the pasta, green beans, peas, cabbage and parsley. Cover and cook for a further 15 minutes, or until all the vegetables are tender. Season with salt and pepper. Ladle the soup into warmed soup bowls and serve immediately with Parmesan cheese shavings. GET RECIPES https://tastethatfeels.blogspot.com/2022/04/minestrone.html