Lunch

Antipasto Soup

Name: Yale Colby Bar’s Antipasto Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6-8
Cuisine: Italian
Ingredients: ¼ c. olive oil; 1 medium onion, chopped; 4 stocks celery, chopped; 4 cloves garlic, minced; 2 fresh sage leaves, minced; 2 bay leaves; 1 large can tomato puree; 2-3 large box chicken stock, plus more as needed; 2 oz. red wine vinegar; Salt and pepper; 1 ½ c. chopped carrots, chopped; 1-2 c. Italian green beans (or any green beans canned, froze or fresh), roughly chopped*; 4 chopped fresh tomatoes (green are okay), roughly chopped; 1 small zucchini, chopped; 1 small cucumber, chopped; 1 small jar green olives (1/4 c. for FP), sliced; 1 small can black olives (1/4 c. for FP), sliced; 1 small head cauliflower, chopped; 1 small head cabbage, thinly sliced; 1 c. fresh sliced mushrooms, sliced; handful of parsley, minced or torn; A couple handful of spinach, optional; Parmesan cheese for topping, optional

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Yale Colby Bar’s Antipasto Soup

(2 votes, average: 5.00 out of 5)
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Lunch – Italian

By Carmela Calabro – Serves: 6-8

Prep Time: 30 min – Cooking Time: 1 hour – Total Time: 1 hour 30 minutes

My great grandma, Carmela "Nellie" Calabro, created this recipe to serve at the bar she owned, the "Yale Colby Bar," in the Upper Peninsula of Michigan "the UP" in 1932! Apparently all the iron miners would come in after their long shifts for a cold one and a big bowl of Nellie's soup. It can be served hot or at room temperature, so it is great in the winter or summer. Don't be afraid of adding a cucumber! I was skeptical at first, but it adds a lot to the final product.

Ingredients

¼ c. olive oil

1 medium onion, chopped

4 stocks celery, chopped

4 cloves garlic, minced

2 fresh sage leaves, minced

2 bay leaves

1 large can tomato puree

2-3 large box chicken stock, plus more as needed

2 oz. red wine vinegar

Salt and pepper

1 ½ c. chopped carrots, chopped

1-2 c. Italian green beans (or any green beans canned, froze or fresh), roughly chopped*

4 chopped fresh tomatoes (green are okay), roughly chopped

1 small zucchini, chopped

1 small cucumber, chopped

1 small jar green olives (1/4 c. for FP), sliced

1 small can black olives (1/4 c. for FP), sliced

1 small head cauliflower, chopped

1 small head cabbage, thinly sliced

1 c. fresh sliced mushrooms, sliced

handful of parsley, minced or torn

A couple handful of spinach, optional

Parmesan cheese for topping, optional

Instructions

1

Heat olive oil in a large stockpot or Dutch oven, add onions, celery and garlic and sauté for 10 minutes, or until the onion is translucent. Add tomato puree, chicken stock, red wine vinegar, bay leaves, salt and pepper. Simmer for around 25 minutes, or until vegetables are tender.

2

Add the carrots, Italian style green beans, chopped fresh tomatoes, zucchini, cucumber and sliced olives. Taste and add salt if needed. You can also add more chicken stock if it is getting too thick. I sometimes add up to a quart extra. It’s your own preference! Simmer until the vegetables are tender, around 15 minutes.

3

Add cauliflower, cabbage, mushrooms and parsley. Taste and add salt if needed. Simmer for 15 minutes.

4

Taste for seasoning. You will probably need more salt! Serve hot topped with freshly grated Parmesan cheese, optional (don't do this if you are doing fuel cycle!)

Notes

* This recipe is very forgiving. If you don't like or don't have any of the listed ingredients, feel free to leave out or substitute any vegetables.