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Aunt Becky's Italian Soup Recipe

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This recipe for Aunt Becky's Italian Soup is from A Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
olive oil
1 large can garbanzo beans(chick peas)
4-5 slices prosciutto( or bacon ) diced fine
2-3 garlic cloves
1 pkg. (envelope) Lipton's Garlic and Herb Soup mix
1 pkg. frozen,chopped kale or spinach
2-3 large tomatoes aand/or 1 small can tomato paste and 2 containers of water.
8-10 cups water
croutons
(I use toasted bread rubbed with clove of garlic or stale,cubed bread friend in garlic and olive oil)

grated cheese
Directions:
Directions:
In Dutch oven,fry prosciutto and garlic in oil till crisp. Add garbanzo beans,mash with potato masher to make smooth consistency. Add water,dry soup mix,spinach,tomato paste. Simmer 30 min. or more. (You can add chicken,corn or other veggies according to your taste).

To Serve;
Put croutons or garlic bread in bottom of large soup bowl. Spoon soup over croutons, top with grated cheese. (Can substitute lentils or kidney beans for chickpeas).
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Truly this recipe is Italian on origin as I got it from an Italian cookbook I had purchased in NYC. Northern Italian to be precise. I believe I made it once for Matthew when he visited and he requested the recipe. I wonder if he ever made it?

 

 

 

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