Italian Vegetable Soup

It is definitely soup weather this weekend. I recently made the Italian Vegetable Soup my sister-in-law had served at a family gathering in December. For that dinner I'd taken Rosemary Focaccia (post from December) and there was some left that I'd put in the freezer. Perfect with the soup last week.

This soup is not only tasty, it gets tastier as leftovers! It is a good blend of seasonings and vegetables with ground beef and beans to give it substance. This recipe is a keeper for sure! I usually use 2 pounds of ground beef in a recipe preparation that calls for 1 pound, but this soup is so full of good taste and nutrition that 1 pound works well.

ITALIAN VEGETABLE SOUP                                    

1 lb. ground beef

1 cup diced onion

1 cup sliced celery

1 cup sliced carrots

2 cloves garlic, minced

1 16-oz can diced tomatoes

1 15-oz can tomato sauce

1 15-oz can red kidney beans, undrained

2 cups water

5 teaspoons beef bouillon granules

1 Tbsp. dried parsley flakes 

1 teaspoon salt

½ teaspoon oregano

½ teaspoon sweet basil

¼ teaspoon black pepper

2 cups shredded cabbage

½ cup small elbow macaroni

Parmesan cheese

Brown beef in large kettle; drain. Add all other ingredients except cabbage and macaroni. Bring to a boil. Lower heat; cover and simmer 20 minutes. Add cabbage and macaroni; bring to a boil and simmer until vegetables are tender. 

Add water or broth for a thinner soup. Sprinkle with Parmesan cheese when serving. 

Rosemary Focaccia

The menu was Italian Vegetable soup - and sides. What to bring to the after-Christmas family gathering? For shared dinners I like to rely on my experience with the Kansas Wheat Commission to find a bread recipe to add to the meal. This time is was Rosemary Focaccia, not from the KWC, but inspired from working with a focaccia bread from the 2017 contest. 
Focaccia is a yeast bread, but not shaped into a loaf. Instead it is a large, round flat Italian bread, sprinkled with olive oil, salt and often herbs before baking. The recent popularity of the book (and Netflix series) Salt Fat Acid Heat describes cooking as the balance of these four edible elements. Focaccia is a great way to bring the fat of olive oil and salt of Kosher salt together with delicate flavors of herbs and hardiness of bread. 
This recipe is from onceuponachef.com. I used a lemon infused olive oil, next time I will use an herb infused oil. Do be sure to use a good quality olive oil. This is an easy bread to prepare, mostly kneaded in the mixer, but it does take time! I started at 6:15 a.m. to have this ready to leave home by 10:00.

Be sure to allow time for both rising times, before putting in the pan and after, that happen before baking time. 

ROSEMARY FOCACCIA

Servings: 24 (2 ½” x 3”) to serve 10-12 

Ingredients:

1 ¾ cup warm water

1 packet (2 ¼ teaspoons) active dry yeast

1 tablespoon sugar

5 cups all-purpose flour, plus more for kneading

1 tablespoon + ¾ teaspoon kosher salt, divided

¾ cup extra virgin olive oil, divided, plus more for oiling the bowl and drizzling on top

1 tablespoon chopped fresh rosemary 

Instructions: 

1.   Combine the warm water, yeast and sugar in a small bowl; stir to dissolve the sugar and yeast. Let sit about 10 minutes, until the mixture is foamy.

2.   In the bowl of a mixer fitted with a dough hook, (or with a whisk in a bowl) combine the flour and 1 tablespoon of kosher salt, mix briefly to combine. Combine the flour mixture, yeast mixture, and ½ cup of olive oil; mix with a dough hook on low speed until the dough comes together, then turn the speed up to medium and continue to knead for 5-6 minutes, until the dough becomes smooth and soft. Sprinkle with a bit of flour if the dough is really sticky. 

3.   Transfer the dough to a clean, very lightly floured surface. Knead by hand briefly until the dough comes together into a smooth ball. 

4.   Clean the mixer bowl and coat the inside of the bowl with about 1 teaspoon of olive oil. Return the dough to the bowl, flipping once so that both the top and bottom of dough are lightly covered with oil. Cover the bowl with plastic wrap and put it in a warm, draft-free place until the dough has doubled in size, 1-2 hours. 

5.   Coat a 12”x16” rimmed baking sheet with ¼ cup of olive oil. (this will make the bottom crisp). Place the dough onto the prepared pan and begin pressing it out with your hands to fit the size of the pan. Turn the dough over a few times to coat both sides with olive oil. Continue to stretch the dough to fit the pan, then spread your fingers out and make impressions almost all the way through the dough. Cover the pan with plastic wrap and place in the warm, draft-free spot again until the dough has puffed up and doubled in size, about 1 hour.

6.   While the dough is rising a second time, preheat the oven to 425 degrees F. Set the oven rack in the middle position. 

7.   Sprinkle the top of the focaccia with the remaining ¾ teaspoon kosher salt and rosemary, then lightly drizzle 1-2 teaspoons olive oil on top so it pools in the indentions. Bake until golden brown, about 20-25 minutes. Remove the focaccia from the oven and let it cool in the pan on a wire rack for about 15 minutes. Transfer to a cutting board and slice into squares. Can be served with olive oil for dipping. 

Southwest Focaccia - National Festival of Breads

 

Jane explaining her entry at the awards dinner

  There are many great things about helping with the National Festival of Breads including learning new techniques, trying new flavors, and meeting talented bakers. One of the bakers is almost my neighbor. Jane Fry of Elk Falls, Kansas only lives in the next county from us and it was especially fun to see her entry as a finalist.
     Jane's recipe is Southwest Focaccia. Focaccia is traditionally a flat oven-baked Italian bread similar in style and texture to pizza doughs. It can be topped with herbs or other ingredients. Jane put a southwest twist into this dough with corn and pickled jalapeño slices. I made this on a day we were also doing 26 jars of jams and jellies, proving that it is an easy and quick bread to make.
 

My family loved this recipe! 

SOUTHWEST FOCACCIA

Ingredients:

2 cups warm water (110°-115°F)

1 (¼ oz) package Red Star Active Dry Yeast

1 tablespoon granulated sugar

1 cup frozen (thawed) corn kernels

1 cup diced yellow onion

½ cup drained pickled jalapeño slices, coarsely chopped

¾ cup King Arthur organic yellow cornmeal

1-3 teaspoons chili powder, to taste

2 teaspoons salt

4 ½ - 5 cups King Arthur unbleached bread flour

6 tablespoons salted butter, melted, divided

Pinch of chili sea salt or coarse sea salt, optional

Directions:

1.     In the bowl of a stand mixer fitted with dough hook, combine water, yeast, and sugar until dissolved. Wait 5-10 minutes for mixture to foam (proof).

2.     Stir in corn, onion, jalapeno, cornmeal, chili powder, salt, and 3½ cups flour. Gradually add enough of the remaining flour to form a soft dough. Knead 10 minutes with dough hook.

3.     Line a 12”x18” half sheet pan with parchment. Generously butter the parchment.

4.     Using wet fingertips, gently stretch and press the dough from the center to the outer edge to fit the pan. Brush the top with half of the melted butter. Using your fingertips, press deep dimples at 1-inch intervals all over the dough.

5.     Cover with greased plastic wrap, let the dough rise until light. About 45 minutes. Near the end of the rise, preheat oven to 400°F.

6.     When ready to bake, gently dimple the dough again. Drizzle the remaining melted butter over dough’s surface. If desired, sprinkle with salt.

7.     Bake 20-25 minutes or until golden brown. Transfer the focaccia from the baking sheet by lifting the parchment onto a rack. Remove parchment and turn it out onto rack. Slice into approximately 1½” x 3” pieces. Serve warm. Store focaccia in the refrigerator or freeze.

Yield: about 48 servings.

Doesn't this product Jane made at the contest look delicious?