Saturday, March 27, 2010

Italian Stoup with Toasted Floaters

I got this recipe from Rachael Ray's No Repeats cookbook - it was DELISH!  Sooo tasty.  

Place a soup pot on stove and preheat to medium high.  Add 2 tablespoons of EVOO and 3 links of sausage (take sausage out of the casings) and then mix it up and crumble.  Drain off excess fat then add 1/4 p ound of pepperoni (diced) and 1 ham steak (diced).  Cook for 2 minutes then add 1 green bell pepper (sliced) and 1 onion (sliced) and cook for 3 minutes.  Add 1 can of diced tomatoes and season with salt and pepper.  Add chicken stock (6 cups) and bring to boil.  Stir in 1 cup of pasta and cook for 8 minutes.

While the paste cooks, heat 1/4 cup of EVOO in a skillet over medium heat.  Add garlic and cook for 1 minute.  Add the bread cubes, toss and toast for 5-6 minutes.  Season with 1 teaspoon of red pepper flakes, 1/2 teaspoon of oregano, 1/2 cup parmigiano-reggiano cheese.

Stir in 4 cups of arugula (trimmed and chopped) before you serve the soup.  Then add floaters on the top.