Zuppa d'Aglio: Garlic Soup

This light and festive soup was first created in my own kitchen in 1996. Since then I have served this colorful dish both as a light and casual meal and as a matter of course in larger menus.

It's freshness and uniquely sweet and nutty complex of flavors has won raves from family and friends and I am sure it will be equally as delightful to yours.

The recipe, as written, will serve 2 -4 but can easily be adjusted as necessary. It stands well and will keep 7 - 10 days when stored covered, in a non-reactive container, in the refrigerator.

Ingredients:

2 quarts of boiling water

4 - 6 whole gloves of fresh garlic, crushed

2 lbs of fresh tomatoes
peeled, seeded, and chopped
with reserved liquid

1 bunch of fresh basil
tightly rolled and sliced to thin ribbons

1 lb of your favorite cooking greens or broccoli
sliced or sectioned into bite-sized pieces

1 cup of left over pasta:
bow ties, cut ziti, penne, etc. cooked and drained, al dente.

4 - 6 tablespoons of good olive oil

Salt and pepper to taste

Fresh ground pepper, croutons of dry toast or garlic bread are optional but do lend a unique play of texture to the dish.

Additional slices of fresh tomato, lemon, parsley, or grated regional cheeses for garnish

In a non-reactive soup or stock pot:

Bring water to a full boil.

Add the crushed garlic, tomatoes, and pinches of salt and pepper.
Remember to use a light hand here. Seasoning can be adjusted to taste later.

Cover and allow to cook until garlic is translucent and tender.

Add the greens and pasta and allow to simmer.
Note that your cooking time will depend on the greens you have chosen. In Italian kitchens, pasta is the only thing traditionally served al dente (or firm to the bite). If you prefer your vegetables crisp-tender, adjust the cooking time to follow suite.

Stir in the pasta and bring to back to temperature over med. high heat.

Salt and pepper to taste.

Serve immediately or allow to cool to room temperature.

Just before serving, float croutons of dry toast or garlic bread on top of each bowl, garnished with ribbons of fresh basil, fresh tomato or lemon slices, and parsley.

Drizzle with olive oil and fresh ground pepper.

Enjoy this light and festive soup, served in course, or as a light, warm weather meal.

The soup may be served hot or at room temperature, with the garnish adjusted acoordingly. My personal tastes call for the addition of grated cheeses if the soup is served hot. Lemon wedges are perfect if you are serving the soup at room temperature.

If your family prefers heartier fare try serving this soup with l pound of cooked (or canned and drained) chick peas added to the pot with the garlic and tomatoes. The broth comes up rich and filling with all of the added health and nutritional benefits.

Peeling and seeding fresh tomatoes is easier than you think. To do this, quickly and easily, just pierce each tomato with the tines of a fork and drop into a bowl of scalding water. When the skin begins to peel, loosen, or bubble, remove from the water and lift the skin away from the flesh.

To seed the tomato simply remove the core and squeeze gently over a untility bowl. Discard the seeds.

Dice the tomato and set aside in a non-reactive bowl until you are ready to begin the preparation.

Tomatoes, prepared in this manner, are also great in fresh salsa and other summertime sauces.

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