Family Foods
Italian Style Soup
Makes Serves 4. Photo by Catelli
By Catelli
Directions
- In saucepan, heat oil; cook onion and carrot, 5-6 minutes.
- Stir in 2 L (8 cups) stock and bring to boil.
- Add small bows. Simmer, stirring occasionally, 10 minutes. Then add more stock if required.
- Combine the egg, cheese and parsley. Gradually add egg mixture to stock; simmer 1 minute, stirring constantly.
Ingredients:
- 3/4 cup (175 mL) Catelli Small Bows
- 1 tbsp (15 mL) vegetable oil
- 1 finely sliced onion
- 1 shredded carrot
- 8-10 cups (2-2.5 L) chicken stock
- 1 beaten egg
- 1/3 cup (75 mL) grated Parmesan cheese
- 2 tbsp (30 mL) chopped fresh parsley
Italian Style Soup
Makes Serves 4. Photo by Catelli By CatelliIngredients:
- 3/4 cup (175 mL) Catelli Small Bows
- 1 tbsp (15 mL) vegetable oil
- 1 finely sliced onion
- 1 shredded carrot
- 8-10 cups (2-2.5 L) chicken stock
- 1 beaten egg
- 1/3 cup (75 mL) grated Parmesan cheese
- 2 tbsp (30 mL) chopped fresh parsley
Directions:
- In saucepan, heat oil; cook onion and carrot, 5-6 minutes.
- Stir in 2 L (8 cups) stock and bring to boil.
- Add small bows. Simmer, stirring occasionally, 10 minutes. Then add more stock if required.
- Combine the egg, cheese and parsley. Gradually add egg mixture to stock; simmer 1 minute, stirring constantly.
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