1/2 pound dried white beans such as Great Northern, picked over and rinsed
1/2 teaspoon salt
1/4 pound pancetta, chopped
1/3 cup olive oil
1 onion, chopped
1 large carrot, cut into 1/2-inch dice
1 rib of celery, cut into 1/2-inch dice
3 garlic cloves, chopped fine
2 zucchini, scrubbed and cut into 1/2-inch dice
1/4 pound green beans, trimmed and cut into 1/2-inch pieces
1/2 pound boiling potatoes
4 cups shredded green cabbage (preferably Savoy)
1/2 pound kale, rinsed, drained, stems discarded, a

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3/4 cup RONZONI Alphabets, uncooked
28-oz. can whole tomatoes, undrained
1-3/4 cups (14-1/2 oz. can) beef broth
1 cup water
Salt and ground black pepper
1 lb. bacon, cooked and crumbled
Chopped iceberg lettuce
Toasted croutons (optional)
Mayonnaise (optional)


In medium saucepan, stir together tomatoes with juice, broth, water
and pasta; heat to boiling. Boil, stirring frequently to break up
tomatoes, 10 minutes or until pasta is done.
Salt and pepper to taste. In each bowl, place 1/3 cup let

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1/2 lb Ground beef
1 slice Bread, soaked in milk and squeezed dry
1/2 medium Onion, finely chopped
1 Clove Garlic, minced
2 T Grated romano OR parmesan cheese, plus more for garnish
Salt and pepper to taste
2 T Tomato sauce
1 1/2 ts Dry red wine
1 Egg, beaten
8 c Beef stock
1/2 c Uncooked rice
1 ts Chopped fresh parsley

In a large bowl, thoroughly mix all ingredients except stock, rice and
parsley, using your hands. Shape into 1/2 inch balls. Bring stock to a
boil; drop meatballs in and add ric

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4 cans Cannellini beans (20 oz ea)
6 oz Pancetta, finely diced
1/4 c Olive oil
1 c Finely chopped red onion
1 c Finely chopped celery
1 tb Minced fresh sage or 1 t -Dried Sage
1 t Salt
1 t Pepper
1 1/2 qt Chicken stock
2 c Ditalini or any short tubular pasta
1 t Salt
2 T Minced parsley
Freshly grated Romano cheese or Parmigiano cheese

In an 8-quart pot, saute the pancetta in olive oil until soft. Add
onion and celery and saute, stirring, about 5 minutes. Add sage, 1
teaspoon salt and pepper. A

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4 Garlic heads (about 1/2 pound total), unpeeled
1/4 c Olive oil
6 T unsalted Butter
4 Leeks (white part only), Chopped
1 Onion, diced
6 T All purpose flour
4 c Chicken stock or canned broth, heated
1/3 c Dry Sherry
1 c Whipping cream
Fresh lemon juice
Salt and fresh ground
White pepper
2 T Chopped fresh chives

Preheat oven to 350F. Cut off top 1/4 inch of each garlic head. Place
garlic heads in small shallow baking dish. Drizzle oil over. Bake
until golden, about 1 hour. Cool slightly. Press

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SOUP BASE
28 ounces Can Italian Plum Tomatoes
10 milliliters Garlic -- mince
1/2 cup Mixed herbs -- chop very fine
1/2 cup Olive oil
3 tablespoons White wine vinegar
3 tablespoons Lemon juice
1 teaspoon Salt
1/4 cup White or red onion -- dice
3 cups Chicken broth
3/4 teaspoon Tabasco
1 teaspoon Sugar -- opt
1/2 cup Green bell pepper -- dice fine
1/2 cup Cucumber; peel -- dice fine
1 cup Tomato -- chop to 1/4"
1/2 cup Ditalini or Tubetti; cook -- drain, rinse twice,


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8 cups water
1 tsp salt
2 cups polenta/yellow cornmeal
1/3 cup heavy cream
2 Tbs butter, softened
1 cup grated Parmesan
Fresh cracked black pepper, to taste
Olive oil, as needed

Bring water and salt to a boil in a large saucepan. Gradually whisk in
the cornmeal in a slow steady stream. Lower heat and continue to whisk
until the polenta is thick and smooth, about 20 minutes. Add the cream
and butter and continue to stir until incorporated. Remove from heat,
fold in Parm

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3 Slices lean bacon, chopped
2 Onions, sliced thin
1 c Water
3/4 c Chicken broth
1/4 t Dried crumbled sage
1/2 c Coarse ground cornmeal
1 T Unsalted butter
1/4 c Fresh grated Parmesan

In a large saucepan, cook bacon until almost crisp. Remove the bacon
and take out all but 1 tbsp of the fat. Add the onions and cook until
softened but not browned. Transfer the onion to a bowl. To the pan add
the water, broth and sage and bring to a boil. Stirring constantly,
add the cornmeal, a little at a time.

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3 quarts water
1 Tbsp. sale
2 lbs. (4 cups) polenta, coarse or fine
Kettle of boiling water in reserve

Bring water with salt to rapid bowl. Pour in polenta, adding slowly
and stirring all the time to prevent lumping. Then use a wooden
spoon, with a long handle if possible, to continue stirring. Cook
while stirring, gradually reducing heat but trying to make sure
mixture keeps at just boiling temperature, but not a rolling boil, as
the polenta pops and you can get a very bad burn. C

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Vegetable oil -- for greasing pan
1 package instant polenta - (16 oz)
1/4 cup extra-virgin olive oil
Sea salt -- to taste

Preheat oven to 350 degrees.

Grease an 11- by 17-inch baking sheet pan with oil. Line pan with
waxed paper. The oil will secure the waxed paper onto the pan.

In a large pot bring to a boil 2 quarts of salted water. Stir in
extra-virgin olive oil. When water has reached a boil, reduce heat to
medium-high and slowly add the polenta, whisking constantly for 3
minu

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1/2 cup finely-chopped bacon - (about 4 oz)
1/4 cup chopped onion
1 garlic clove -- minced
5 cups low-salt chicken broth
1 cup frozen corn kernels -- thawed
1 cup polenta (coarse cornmeal)
1 cup grated Fontina cheese - (packed) -- abt 3 oz
1/4 cup freshly-grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt -- to taste
Freshly-ground black pepper -- to taste

Saute chopped bacon in heavy large skillet over medium-high heat until
crisp, about 8 minutes. Using slo

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1/4 lb bacon; chopped
1 medium onion; finely chopped
6 cloves garlic; finely
1 ; chopped/crush
1 celery stalk; finely chopped
1 medium carrot; finely chopped
3 tb olive oil
1 lb lean; ground beef
1 c chicken or beef broth
1 c dry white wine
4 c canned peeled Italian tomatoes; roughly cut, undrained
1 small can tomato paste
1 ts salt
freshly ground pepper
1 tb oregano
1 dash red pepper flakes
1/4 ts nutmeg; freshly grated

Instructions

In a small skillet or frypan, fry the bacon

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3 tablespoons unsalted butter
2 tablespoons minced onion
2 tablespoons minced carrot
2 tablespoons minced celery
3/4 pound ground beef chuck
Table salt
1 cup whole milk
1 cup dry white wine
2 (28 ounce) cans whole tomatoes , packed in juice, chopped fine, with
juice reserved

Heat butter in large, heavy-bottomed Dutch oven over medium heat; add
onion, carrot, and celery and saute until softened but not browned,
about 6 minutes. Add ground meat and 1/2 teaspoon salt; following
illustration below

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1/4 cup extra-virgin olive oil
1 medium onion -- coarsely chopped
2 garlic cloves -- peeled, and coarsely chopped
1 celery stalk -- coarsely chopped
1 carrot -- coarsely chopped
1 pound ground chuck beef
1 can crushed tomatoes - (28 oz)
1/4 cup flat-leaf Italian parsley -- very finely sliced
8 fresh basil leaves -- very finely sliced
Salt -- to taste
Freshly-ground black pepper -- to taste
1/4 cup freshly-grated Pecorino Romano

In a 6-quart pot, add extra-vi

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1 lb chopped beef
1/2 lb chopped pork or sausage meat
4 tb olive oil
1 onion chopped
2 cloves garlic crushed
1 carrot grated
1 stalk celery grated
2 tb tomato paste
28 oz can tomato puree
28 oz can italian tomatoes, crushed by hand
2 c water
salt and pepper to taste

In a large pot lightly brown garlic in olive oil and discard. Add
onion, celery and carrot and saute until translucent. Add meat and
lightly brown stirring often. Add tomato paste and simmer 1 min. Add
tomatoes, tomat

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