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Italian Chowder

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 lb 113g / 4oz Salami - chopped

  2. 2 tablespoons 30ml Olive oil

  3. 1 Onion - chopped

  4. 6 cups 1422ml Water

  5. 2 Carrots - sliced

  6. 2 cups 474ml Coarsely-shredded cabbage

  7. 2/3 cup 73g / 2.6oz Chopped celery with leaves

  8. Salt - to taste

  9. Cayenne - to taste

  10. 1 Chick-peas - (19 oz) - drained

  11. 1/2 cup 118ml Uncooked macaroni

  12. 1 Garlic clove - minced

  13. 2 tablespoons 30ml Minced fresh parsley

  14. 1/2 cup 73g / 2.6oz Romano cheese

  15. 1/2 cup 118ml Light cream

  16. Few escarole leaves - chopped

Instructions Jump to Ingredients ↑

  1. Brown salami in olive oil. Add onion and brown lightly. Add next 6 ingredients. Simmer, covered, for 1 hour. Add chick-peas and simmer for 30 minutes. Add macaroni and simmer for 20 minutes longer.

  2. Just before serving, stir in garlic, parsley, Romano, cream and escarole. Serve with additional cheese.

  3. This recipe yields 2 servings.

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