Pepperoncini Soup

Zuppa Di Pepperoncini

By: Daniel Lucas

Dish: Soup
Season: Winter
Source: Family Recipe
Servings: 4-6
Need help? Read the guide

Ingredients

  • 3 cups cooked kidney beans
  • 4 cups pork stock
  • 1 large onion, diced
  • 4 tbsp. butter
  • 1 lb of ground pork sausage
  • red wine
  • 1 tbsp tomato paste
  • 28 oz diced tomatoes
  • 1 cup of water
  • 1 red pepper, diced
  • ~6oz jarred pepperoncini including juice
  • 1/3 cup Parmigiano Reggiano, grated
  • 2 tbsp heavy cream
  • fresh oregano, chopped
  • salt
  • pepper

If you could put the essence of a pizza into a soup, this would be it. This is sort of a “kitchen-sink” recipe due to its lengthy set of ingredients but is definitely worth making every now and again. The big key to this dish is balancing the acidity of the pepperoncini juice with the heavy cream. The amount of wine will also affect the acidity, so if you use more than the recommended amount of wine, you may want to cut back a bit on the pepperoncini juice.

Method

  1. Heat a large pot to medium-low heat and melt butter, then add onion. Cook for ~5 minutes.
  2. Once the onions become translucent, add tomato paste and the ground pork. Season with salt and pepper.
  3. Add red wine. The amount depends on taste; for this, I would use about 1/2 cup. Cook until about half of the wine has evaporated.
  4. Add the diced tomatoes, then cook for another ~10 minutes.
  5. Add the red pepper, diced pepperoncini and pepperoncini juice. Cook for ~5 minutes.
  6. Add the broth and water, then bring to a boil and reduce to a simmer.
  7. Cook for ~ 1 hour
  8. If the soup is too thin, cook with the lid off. If it is too thick, add some more water.
  9. Add the cooked kidney beans, and shredded Parmigiano Reggiano.
  10. Cook for another 20-30 minutes, or until the beans become soft.
  11. Add 2 tbsp heavy cream and oregano. Cook for another 5 minutes.

Pepperoncini Soup

Zuppa Di Pepperoncini

By: Daniel Lucas

If you could put the essence of a pizza into a soup, this would be it. This is sort of a “kitchen-sink” recipe due to its lengthy set of ingredients but is definitely worth making every now and again. The big key to this dish is balancing the acidity of the pepperoncini juice with the heavy cream. The amount of wine will also affect the acidity, so if you use more than the recommended amount of wine, you may want to cut back a bit on the pepperoncini juice.

Method

  1. Heat a large pot to medium-low heat and melt butter, then add onion. Cook for ~5 minutes.
  2. Once the onions become translucent, add tomato paste and the ground pork. Season with salt and pepper.
  3. Add red wine. The amount depends on taste; for this, I would use about 1/2 cup. Cook until about half of the wine has evaporated.
  4. Add the diced tomatoes, then cook for another ~10 minutes.
  5. Add the red pepper, diced pepperoncini and pepperoncini juice. Cook for ~5 minutes.
  6. Add the broth and water, then bring to a boil and reduce to a simmer.
  7. Cook for ~ 1 hour
  8. If the soup is too thin, cook with the lid off. If it is too thick, add some more water.
  9. Add the cooked kidney beans, and shredded Parmigiano Reggiano.
  10. Cook for another 20-30 minutes, or until the beans become soft.
  11. Add 2 tbsp heavy cream and oregano. Cook for another 5 minutes.

X