Antipasto Soup
Leftovers can be a dilemma. We nibble at them, leave them in the fridge too long, toss them or just make a disappointing meal.
This was the case after hosting our annual family and friends Christmas dinner. An appetizer was a very large antipasto platter with an assortment of cured meats, cheeses, pickled and preserved vegetables and crudités. There are always leftovers gradually used over the coming days. There are always leftovers because I make sure there is enough, which in my case, means more than enough!
With a nod towards Italian-American cuisine, I created this recipe with the leftovers from the antipasto platter, an onion and some chicken stock. I have made this soup twice now since the holidays, it is that good. The ingredient amounts reflect their purchase at market. For this time, I do not create from leftovers and I do not want any. This will produce a large pot of soup, suitable for portions to be frozen. However you can cut the recipe in half, especially if you are using leftovers.
It doesn’t take much to make a good pot of soup as long as the flavors are balanced and it is properly seasoned. In this case much of the work is done. All you need do is chop the leftovers, open the jars and chop, stew it together and you’re done! You may need to bolster some ingredients to create a good balance; that’s it.
You may have different ingredients on hand and that’s okay. A little less of this and a little more of that won’t make much difference. However no seafood with the exception of a few anchovy fillets smashed and added for some umami notes.
ANTIPASTO SOUP
Ingredients:
- 1 large Spanish onion, chopped. About 2 ½ cups
- 1 medium fennel bulb only, no stems, core removed and chopped. About 2 ½ cups
- 1 carrot, peeled and diced. About 1 cup
- 4 cloves garlic, crushed and minced
- 4 tablespoons extra virgin olive oil
- 6 ounces prosciutto or ham, chopped
- 8 to 10 ounces cured meats, such as salami, soppressata, or pepperoni
- 12 ounce jar artichoke hearts, drained and chopped
- 12 ounce jar roasted red peppers, drained and chopped
- 14 ounce can cherry tomatoes, or roasted tomatoes
- 2 14 ounce cans butter beans (gigante), not drained
- 2 quarts rich chicken stock
- 1 cup pitted and chopped olives
- 1 cup marinated mushrooms, chopped (optional)
- 1/3 cup Pesto Genovese (Basil)
- Fresh mozzarella pearls or chopped mozzarella for garnish
Method:
- In a large heavy bottomed pot, 5 quarts minimum, heat over medium-high heat
- Put the olive oil, onion, fennel and carrot in the pot and cook until the onion turns translucent
- Add the garlic and continue to cook for another couple of minutes
- Add the meats, give it a stir and cook for another 2 minutes
- Now add all the rest of the ingredients except for the mozzarella, and bring to a gentle simmer
- Continue to simmer on low heat for twenty minutes, or so
- Season with salt and pepper if needed
- Serve in warmed bowls with some mozzarella strewn over the top
- Cool the remainder and refrigerate, or freeze in airtight containers
I enjoy this soup. It is hearty, delicious and served with a hunk of crusty bread, or even garlic bread, it is a good lunch or dinner. Top it with a crisp glass of white wine for a touch of elegance to your leftovers.
Enjoy!