Fresh oregano

 

 

 

 

Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the OreganoFromItaly.com  Newsletter:
Subscribe 
  Unsubscribe
 
Angela's Italian Organic Oregano
OreganoFromItaly.com
 
 
Adriana's Italian Gourmet Cookies
CookiesFromItaly.com
 
 
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
SilverFromItaly.com
 
 
"Only In Italy" Italian News & Humor
OnlyInItaly.com
 
Recipe Feeds
Subscribe to the OreganoFromItaly.com feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
Facebook
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Tuscan Vegetable Soup with White Beans and Parmigiano
Tuscan Vegetable Soup with White Beans and Parmigiano
(Zuppa Toscana di Verdure Con Fagioli e Parmigiano)
 
 
Ingredients:

One 1 lb package dried cannellini (white kidney beans)
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 tablespoons chopped fresh thyme
4 garlic cloves, minced
1/4 head of green cabbage, cut into 1/2-inch pieces
2 cups chopped fresh tomatoes
4 celery stalks, cut into 1/2-inch pieces
3 carrots, cut into 1/2-inch pieces
10 cups (or more) vegetable stock or vegetable broth
2 medium potatoes, cut into 1/2-inch pieces
1/2 cup chopped fresh basil
1/2 head of red cabbage, cut into 1/2-inch pieces
4 zucchini, cut into 1/2-inch pieces
Six 3/4-inch thick slices grain bread, toasted
1 cup grated Parmigiano cheese (about 3 ounces)
Additional olive oil

Directions:
 
Place beans in heavy large pot. Pour in enough water to cover beans by 3 inches.

Soak overnight. Drain beans.

Heat 2 tablespoons olive oil in very large pot over medium heat.

Add onion, thyme, and garlic; saute 5 minutes.

Add green cabbage, tomatoes, celery, and carrots; saute 10 minutes.

Add beans, 10 cups stock, potatoes, and basil.

Bring to a boil.

Reduce heat; cover and simmer 1 hour.

Add red cabbage and zucchini.

Cover and simmer until vegetables are tender, about 20 minutes longer. Uncover.

Add toasted bread slices to soup and remove from heat; let stand 10 minutes.

Stir in cheese.

Divide soup among bowls.

Top each serving with ground pepper and additional olive oil and serve. Makes 12 first-course or 6 main-course servings.
Subscribe to the OreganoFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
Recipes
"Updated Weekly!"
Antipasti
Beef
Bread
Desserts
Egg
Lamb
Pasta
Polenta
Pork
Poultry
Rabbit
Risotto
Salads
Sauces
Seafoods
Soups
Vegetables
 
Need More Recipes?
Sign up for more recipes from our Italian affiliates:
CookiesFromItaly

                              

 
News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex