Chef Chuck's Bean and Farro Soup

Zuppa di Fagioli e Farro


This bean and farro soup is fit for a Roman, packed with flavors to warm you up! Farro is an ancient grain popular in Italy. Sometimes hard to find, you can substitute with spelt or even barley. A healthy and hearty soup to enjoy with crusty Italian bread and red wine.


Bean and Farro Soup


1 cup farro, whole grain
3 tablespoons olive oil
1 slice pancetta, 1/2 inch, diced
1 hot Italian sausage
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 tablespoon tomato paste
1 can (14.5 oz.) diced tomatoes
1 tablespoon red wine vinegar
6 cups chicken broth
2 cans white beans
grana padano, grated
red hot pepper flakes, optional


Wash and rinse farro, cook in plenty of salted water for 1 hour, drain. In a large pot heat olive oil, remove sausage from casings and break up, cook along with the pancetta for about 5 minutes. Add all vegetables and saute another 5 minutes. Add tomato paste and brown for a few minutes, add tomatoes, garlic, vinegar, farro and broth. Simmer with lid on for 1 hour, stirring and checking that there is enough liquid. You can add broth or even a little water if needed. Add beans and simmer an additional 1/2 hour. This is a thick soup! Grate grana padano, or parmigiana over the soup and red hot flakes.

Chef Chuck's Lobster Soup

Zuppa di Aragosta


Lobster soup is an elegant soup to serve your guests for the holidays. The sweetness of the lobster, combined with the buttery pine nuts, and all the fresh organic vegetables, olives and herbs made this a superior soup. Served over orzo it was comforting recipe.


Lobster Soup


2 lobsters
3 tablespoons olive oil
1 small onion, diced
1 carrot, diced
2 celery stalks, diced
1/2 red bell pepper, diced
2 garlic cloves, thinly sliced
1/4 cup pine nuts
a handful of black olives, halved
1 tablespoon lemon juice
4 cups vegetable broth
1 bay leaf
salt and pepper
1 tablespoon fresh parsley, chopped
1 cup orzo


Remove lobster meat from shell and cut in small pieces, reserve shell. In a large pot heat olive oil and cook tomato paste for 3-4 minutes. Add and saute onions, carrots, celery and red bell pepper for about 5 minutes. Add garlic and stir in 1 minute. Add pine nuts, olives, lemon juice, broth, bay leaf, salt and pepper. Place lobster shell in the pot,cover and simmer for 25 minutes. Add lobster meat and parsley turn off cover for 3 minutes and the lobster will cook from the heat of the soup. Remove lobster shell. Cook orzo in a separate pot and add to soup when serving it.

Chef Chuck's Lentil and White Bean Soup

Zuppa di Lenticchie e Fagoli Bianchi


Fall is the perfect time of the year for a healthy bowl of hot soup. A medley of vegetables, lentils and beans makes this soup very hearty. The smokey bacon flavor added richness and warmth.


Lentil and White Bean Soup


3 tablespoons olive oil
4 strips bacon, cut in small pieces
1 onion, sliced
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 can diced tomatoes, 14.5
6 cups chicken broth
1 tablespoon red wine vinegar
1 cup white beans
1 cup red lentils
2 tablespoons fresh parsley, chopped
salt and pepper


Wash lentils, simmer in a pot with 2 cups chicken broth and 1 cup water for 30 minutes, stirring occasionally. In a large pot add olive oil, cook bacon a few minutes. Add chopped vegetables and cook an additional 5 minutes, add garlic and tomatoes. Pour in red wine vinegar and 4 cups chicken broth, beans and cooked lentils. Cover and simmer 25 minutes. Stir in parsley, season with salt and pepper and drizzle with olive oil.

Chef Chuck's Zucchini and Potato Soup

Zuppa di Zucchine e Patate

A zucchini and potato soup filled with garden vegetables and pasta. Another great way to use all those zucchini's from the garden. A healthy and tasty meal, to enjoy on these cooler evenings.


Zucchini and Potato Soup
5 tablespoons olive oil
1/2 onion, chopped
2 celery stalks, sliced
4 tomatoes, seeded and chopped
2 zucchini, cut in chunks
3 medium potatoes, cut in chunks
4 cups vegetable broth
salt and pepper to taste
1 tablespoon parsley, chopped
red pepper flakes
parmigiana cheese
2 cups short pasta

In a large pot add olive oil and saute onions and celery for 3 minutes. Add tomatoes, zucchini potatoes, salt and pepper for an additional 3 minutes. Pour in vegetable broth cover and simmer for 20 minutes. Add parsley, red pepper flakes, and parmigiana cheese. Cook pasta till al dente, add to soup when ready to serve.

Chef Chuck's Split Pea Soup

Zuppa di Piselli


The spiral ham on the bone certainly had a full smokey flavor for the split pea soup. The rich ham taste came through do to soft buttery fats, and savory bone marrow. Combined with green split peas, and bright healthy vegetables made it all the more enjoyable.


Split Pea Soup
1 ham bone
1 cup ham, cubed
1/2 pound dry green peas
3 tablespoon olive oil
4 carrots, diced
3 celery stalks, diced
1/2 onion, diced
2 potatoes, peeled and cubed
1 whole potato, peeled
2 bay leafs
1 teaspoon thyme
salt and pepper to taste
water


In a medium size bowl add dry peas, inspect and discard any pebbles, rinse peas, set aside.  In a large pot add ham bone, cubed ham, bay leafs, and 4 cups water.  Pour in olive oil, add 1 whole potato and dry peas, simmer with lid half on for 1 hour. Add cubed potatoes, carrots, celery, onions thyme, salt, pepper and peas to soup. Crush whole potato with a fork or hand blender and add to soup, this will help thicken soup, simmer an additional 30 minutes. Season with salt and pepper.

Chef Chuck's Creamy Roasted Asparagus Soup

Zuppa Di Asparagi Arrosto


Creamy Roasted Asparagus Soup
This smooth and creamy soup sets the springtime mood. The deep roasted flavors came as no surprise, lunch in the sun! The additive of mascarpone cheese was a prefect blend of tranquil heaven, so healthy for all to enjoy!


1 bundle of organic asparagus
2 potatoes cubed
3 garlic cloves
3 tablespoons extra virgin olive oil
2 tablespoons butter
2 cups of vegetable broth
3 tablespoons of mascarpone cheese
1 tablespoon flat leaf parsley, chopped
salt and pepper to taste


Cut asparagus ends off and place on a baking pan with whole garlic cloves, skins on. Drizzle with olive oil. In separate pan put cubed potatoes and also drizzle with oil, salt and pepper both pans. Roast pans in oven on broil until edges are blackened, turn vegetables occasionally. Rough chop parsley and all veggies, then peel garlic, add to stove top pot. Add vegetable broth, bring to a simmer. Then place mixture in blender with mascarpone cheese and blend to a smooth consistency.

Chef Chuck's Kale and Bean Soup

Minestra di Fagioli e Kale


This robust kale soup is a highly nutritious dish that is superb on a cold evening. Kale combined with white beans and vegetables, makes a harmonious soup.




Kale and Bean Soup
5 tablespoons olive oil
1 bunch of kale, chopped
remove thick stems
3 carrots, chopped
3 celery stalks, chopped
1 onion, chopped
3 garlic cloves, crushed
4 cups vegetable broth
2 tablespoons tomato paste
1 can white beans
1 tablespoon red wine vinegar
1 tablespoon thyme, finely chopped
parmigiano cheese, grated
optional: red hot pepper flakes


In a large pot heat 3 tablespoons of olive oil and brown carrots, celery and onions for 15 minutes. Remove vegetables and set aside add 2 more tablespoons of olive oil in pan and brown tomato paste and 3 garlic cloves. Stir and cook for 3-5 minutes remove and discard garlic. Add vegetables back in the pot along with the broth, vinegar and thyme. Bring to a boil, then add beans and kale, lower heat and simmer for 15 minutes with lid on. Serve with parmigiana, red hot pepper flakes and a drizzle of olive oil.

Chef Chuck's Shrimp and Rice Soup

Minestra di Riso e Gamberi

These succulent shrimp have the saltiness flavors of the oceanic waters. Shrimp and rice soup is a unique way to enjoy soup. The shrimp were so plump and tender and the parsley added some garden freshness.

Shrimp and Rice Soup

1 pound shrimp, shells on
2 tablespoons olive oil
2 garlic cloves, crushed
1/3 cup shallots, chopped
2 carrots, chopped
2 tablespoon tomato paste
1 cup white wine
1 cup shrimp broth
3 cups vegetable broth
2 tablespoons fresh parsley, chopped
cooked rice


Peel shrimp, wash and set aside. Place shells and 1 cup water in a small sauce pan season with salt and pepper and simmer for 15 minutes. Strain and reserve liquid, this will be the shrimp broth. In a large pot heat olive oil and season the oil by cooking the garlic for 1-2 minutes, remove and discard. Then cook tomato paste for about 4 minutes. Add sun dried tomatoes, shallots and carrots and saute for a few more minutes. De glaze pan with the white wine and cook wine for a 2 minutes. Pour in shrimp broth, cover and simmer 15 minutes. Add whole shrimp cover for 3 minutes toss in parsley. Serve over rice.
Serves 4.

Chef Chuck's Creamy Mushroom Soup

Zuppa di Funghi


Creamy mushroom soup has such a concentrated earthy flavor. A healthy recipe with just a few ingredients, blended to a smooth consistency. This funghi delight soup is sure to satisfy.

Creamy Mushroom Soup
1 tablespoon butter
2 tablespoons olive oil
1 garlic clove, whole
2 shallots, diced
2 cups baby bell mushrooms, chopped
1 cup white or porcini mushrooms,chopped
salt and pepper to taste
1 teaspoon thyme, chopped fine
4 cups organic beef or mushroom broth
1/3 cup heavy cream
4 slices of rustic bread

Wipe mushrooms clean with a cloth or paper towel, do not wash, chop. In a pot heat butter and olive oil add garlic clove and saute for one minute, remove and discard. Add shallots and mushrooms with salt and pepper for about 12-15 minutes, with the lid on. Add thyme and warm broth, bring to a boil then simmer for 15 more minutes. Stir in heavy cream and blend to a creamy consistency either in the blender or with a hand blender. Place a slice of bread in bowl pour in soup top with black pepper and a drizzle of olive oil.
Serves 4.

Chef Chuck's Chickpea Soup

Zuppa di Ceci


A hearty soup with chickpea's, sausage, vegetables, kale and more. Packed with so many good flavors it warms your soul on a chilly evening.


Chickpea Soup
2 cans chickpea's or
1 onion, chopped
3 celery stalks, chopped
3 carrots, chopped
2-3 sausage links, mild or hot
6 cups beef broth
14 ounce can diced tomatoes
1 bunch of kale, chopped
sprig of rosemary
salt and pepper to taste
parmigiano cheese, grated


Heat large pot add 2 tablespoons olive oil and brown sausage for a few minutes, remove and set aside. Add 3 tablespoons olive oil and saute onion, celery and carrots for 5 minutes. Stir in cooked sausage, broth, tomatoes, kale, rosemary, salt and pepper. Bring to a boil and then simmer with lid on for 20 minutes, add beans. Top with parmigiano cheese.
Serves 6 - 8 people.

Chef Chuck's Egg Drop Soup

Stracciatella

We are celebrating the first evening of Autumn, with a warm bowl of egg soup. An Italian classic, with just a few ingredients, it's inexpensive and packed with flavors.

Egg Soup
3 eggs, beaten
6 cups organic chicken broth
or beef broth
3 tablespoons semolina flour
3 tablespoons parmigiana cheese, grated
1 tablespoon fresh parsley, chopped
salt and pepper to taste


In a bowl beat eggs with 1 cup chicken broth, semolina, parmigiana, parsley, salt and pepper. In a medium size pot heat 5 cups chicken broth to a boil, slowly whisk in egg mixture and continue to whisk for 3 minutes.
Ricette by Chef Chuck's Cucina

Chef Chuck's Roasted Tomato Soup

Zuppa di Pomodori Arrosto


A bowl of roasted tomato soup is the perfect way to end the summer. Fresh picked from the garden and roasted makes this soup extremely flavorful. A wonderful warm season soup served with crusty bread and a salad.


Roasted Tomato Soup
2 pounds ripe garden fresh tomatoes
1 yellow onion, sliced
4 garlic cloves
1/2 cup fresh basil leaves, lightly packed
2 tablespoons extra virgin olive oil
1 cup organic chicken broth or vegetable
2 tablespoons heavy cream
1 teaspoon sugar
salt and pepper to taste
red hot pepper flakes, optional


Wash and core tomatoes, cut in half place cut side up on a baking pan. Place four garlic cloves on pan and sliced onions. Drizzle with olive oil, salt and pepper and bake at 450 degrees for 40 minutes. Turn onions during roasting and remove onions and garlic before they turn brown. Depending on the size of your tomatoes it could take a bit longer. Remove from pan and pour into a blender or food processor along with the onions, garlic, basil leaves, broth, cream and sugar. Blend till smooth season with salt, pepper, hot pepper flakes and a drizzle of olive oil or heavy cream. Serves 4 hot or cold.

Chef Chuck's Zucchini Soup

Zuppa di Zucchine

This zucchini soup has a creamy texture, and is full of flavor and nutrients. With all the zucchini so plentiful in the gardens, I thought I would share this soup recipe.

Zucchini Soup

1 tablespoon butter
2 tablespoons olive oil
2 pounds zucchini
1 onion, diced
1 teaspoon dried oregano
2 3/4 cups vegetable broth,
or chicken
4 ounces Gorgonzola cheese
1 cup light cream
salt and pepper to taste


Heat oil and butter in a large pot, add onions and saute for 5 minutes. Trim ends off zucchini, leave skins on and slice thin. Add zucchini, oregano, salt and pepper simmer for 10 minutes, stirring occasionally. Pour in stock and bring to a boil, lower heat, half cover pot and simmer for about 30 minutes. Stir in cheese, carefully pour in blender and mix until smooth. Pour back in pot add cream and cook for 2-3 more minutes.

Chef Chuck's Fresh Garden Pea Soup

Crema di Piselli


Freshly picked organic peas make this recipe healthy and so flavorful. A real springtime delight, so smooth and creamy. Green goodness!


Fresh Garden Pea Soup
2 tablespoons butter
1 small red onion, minced
2 cups fresh organic pea's
1 cup vegetable broth
salt and pepper


Besciamella
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
salt and pepper


Saute onions in butter then add fresh pea's, broth, salt and pepper simmer for 15 minutes. Meanwhile prepare the sauce, (besciamella). In a separate small heavy pot, melt butter add flour and whisk till smooth, about 2 minutes. Add hot milk, salt and pepper and continuously whisk for 5 minutes, till it thickens and turns a light golden color. In a food processor or blender add pea mixture and blend till smooth. Strain peas and pour back into the same sauce pan stir in besciamella and simmer for 5 minutes.

Chef Chuck's Italian Potato Soup

Minestra di Patate

A hot bowl of fresh organic vegetables, tomato sauce, parmigiano and mashed potatoes makes this soup so enjoyable on a cool evening. By mashing the potatoes and then adding them to the soup makes this soup thick and so comforting. I serve this with my homemade bread, this is one of our favorite soups to make, enjoy.

Italian Potato Soup
4 large potatoes
2 tablespoons extra virgin olive oil
2 tablespoons organic butter
2 celery stalks diced
2 carrots, diced
1 onion, chopped
1 cup broccoli, small florets
3 garlic cloves, sliced thin
4 cups organic vegetable broth
8 ounces tomato sauce
1 tablespoon fresh sage, chopped
salt and pepper to taste
parmigiano cheese


Peel, cut and boil potatoes in salted water, drain and mash with a ricer or masher. Melt butter and olive oil in a large pot saute celery, carrots, onion, broccoli and garlic about 5 minutes. Add broth, sauce, sage, mashed potatoes, salt and pepper and bring to boil then simmer for 25 minutes. Grate cheese on top of each bowl and serve with hard crusty bread.

Chef Chuck's Risotto Spinach Soup

Minestra di riso e spinaci

What a healthy, quick, simple and inexpensive soup to make. This soup was so comforting since there is still a chill in the air, on this Saturday, in mid March. I used fresh organic baby spinach and arborio rice for this dish. I grew these organic carrots in my greenhouse so tender and tasty. The essence of Italian cooking, has always been simplicity, so here we go.

Risotto Spinach Soup

1/2 pound fresh organic baby spinach

3 to 4 tablespoons extra virgin olive oil

1 small onion, finely chopped
1 carrot, finely chopped

2 garlic cloves, chopped
1 cup arborio rice

6 cups organic vegetable broth

1/4 cup pecorino cheese, grated

salt and pepper to taste

optional: red hot pepper flakes

Wash and place spinach in a large pan drizzle with olive oil, salt, pepper and cook on low heat. Turn spinach leaves till they wilt, remove from heat and place on cutting board, reserving any liquid. Chop spinach finely, set aside. In a large pot heat about 3 tablespoons olive oil and gently cook onions, carrots and garlic for 3 minutes. Add rice and coat with vegetable mixture, then add broth and any spinach liquid, bring to boil, cover and simmer 10 minutes. Add the spinach, salt and pepper to taste, partially cover pot and simmer another 5 minutes, until rice is tender. Drizzle extra virgin olive oil over soup and grate pecorino cheese on top and serve. Serves 4

Chef Chuck's Italian Onion Soup

Zuppa Di Cipolle

Italian onion soup is the answer to a cold snowy winter evening. The entire house is filled with a wonderful aroma, my appetite is growing. This is a very simple and inexpensive answer to a great dinner. As the onions caramelize they release their sugars and become so sweet. The sage gives an earthy taste and the wine gives it a richness. I also enjoy how the bread soaks up all that enriched flavorful broth! The fontina has an Italian origin, dating back to the 12th century. This creamy smooth cheese is from cow's milk so it has a mellow taste, and being a soft cheese it melts well.

Italian Onion Soup

3 large white or yellow onions sliced

1/4 cup olive oil
1 tablespoon butter

2 tablespoons fresh sage chopped

1/3 cup balsamic vinegar

1/4 cup red wine

4 cups organic chicken broth

thick crusty bread
fontina thick slices

In a pot heat olive oil and butter add onions and saute 15-20 minutes stirring often. Add wine, sage, vinegar, and chicken broth then simmer with lid on for about 20 minutes. In separate bowls (oven proof) place bread then soup and top with cheese. Broil till cheese melts, around 1 minute. Can substitute chicken broth for vegetable broth to make it vegetarian.

Chef Chuck's Swordfish Stew

Pesce Spada!


I can remember walking early in the morning on the streets of Sicily, and there was a long line coming out of a very small shop. I peeked in and saw the neighborhood fishmonger cutting slices off a huge 100 pound swordfish. He said this will be gone by noon. It does not get any fresher than that, so when purchasing your fish only get the freshest you can find. I have a passion for swordfish steaks and this particular recipe is my winter reserve. The fish with its meaty flavor pairs up well with the salty capers. All these wonderful flavors and smells really warms me up. If you can't purchase fresh swordfish, tuna can be substituted.


Chef Chuck's Swordfish Stew 
1 pound swordfish 1/2 inch thick
3 tablespoons extra virgin olive oil
1 onion sliced
3 celery stalks chopped
2 carrots chopped
3 garlic cloves minced
black pepper to taste
1/4 cup black olives sliced in half
1 tablespoon capers
1/4 cup chickpeas
2 cups San Marzano tomatoes
1 cup water
2 cups vegetable broth
1 bay leaf


In a large pot heat 2 tablespoons olive oil cook your soffritto, which is onions, celery and carrots for 5 minutes. Add garlic for another minute. Now add black pepper, olives, capers, chickpeas, tomatoes, water, broth and bay leaf. Bring to boil and then simmer for 20 minutes with lid on stirring occasionally. Add fish whole or cut in half put lid back on and simmer 5 minutes. Ladle soup in bowl and drizzle olive oil on top.

Escarole and Bean Soup

Escarole is a broad leaf endive. A slightly bitter tasting vegetable high in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked. This was always a real comfort food in the winter nights and we still enjoy it today.



Escarole and Bean Soup!

1/2 bag dry white beans or
2 cans cannellini beans
6 cups water
3 garlic cloves minced
1 tablespoon tomato paste
4 ounces San Marzano tomato sauce
1/4 cup parmigiano cheese grated
1 tablespoon dry oregano
1 ham hock
1 1/4 inch slice pancetta chopped
2 tablespoons extra virgin olive oil
salt and pepper to taste
1 head escarole
optional: 1 teaspoon red hot pepper flakes


Wash and drain beans set aside. In a large pot heat olive oil brown tomato paste add pancetta and cook for about 3 minutes. Add garlic cook another 30 seconds pour in tomato sauce, olive oil, water, ham hock, oregano, salt and pepper. Bring to a boil then simmer for 25 minutes. Add beans and simmer 5 more minutes. Wash escarole and chop leaves, in a separate pot cook escarole in boiling salted water till tender about 5 minutes. Add escarole to soup and mix, add cheese and serve with crusty bread.

Chef Chuck's Minestrone Soup

Some of the best soups in the world originated from Italy, Minestrone is one of those soups that have been around for hundreds of years. This soup is mostly made with a blend of vegetables found in your refrigerator, I basically start with a soffritto, celery, carrots and onions. As we know, Italians are the best at making dishes with what they have available at the time! Be creative making this recipe and make it your own special way using this recipe only as a guideline. This warm hearty soup should be served with bread and a salad. Great anytime of the year.

Happy New Year!!

Chef Chuck's Minestrone Soup

3 tablespoons extra virgin olive oil
4 ounces pancetta or bacon chopped
3 celery stalks, chopped
3 carrots, chopped
1 onion, chopped
2 garlic cloves, minced
2 large fresh tomatoes, chopped or
15 ounce can chopped tomatoes
4 cups chicken stock or vegetable
1 can cannellini beans drained and rinsed
1 cup small pasta cooked set aside
3 tablespoons flat leaf parsley chopped
salt and pepper to taste
parmigiano cheese

Heat oil in large pot add pancetta, celery, carrots, and onions.
Cook over low heat about 5 minutes, stir often. Add garlic and
tomatoes, pour in stock, add salt and pepper, bring to boil.
Half cover and lower to simmer for 20 minutes. Add beans
cover and simmer 10 more minutes. Stir in parsley, sprinkle
on cheese and serve with crusty Italian bread.
Buon Appetito