Recipe courtesy of David Rocco
Save Recipe Print
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Put the olive oil, garlic, and shallot in a deep pot over medium heat. Cook for a few minutes, or until the garlic turns golden in color. Add the tomato puree, and chestnuts, and cook for another minute. Add the vegetable stock and bring the soup to a boil. Season the soup with salt and pepper, to taste. Reduce the heat, and let simmer for about 40 minutes. Before serving in individual bowls, sprinkle the soup with chopped parsley and croutons.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Frittelle di Castagne: Chestnut Pancakes

Recipe courtesy of David Rocco

Zuppa di Vongole: Clam Soup

Recipe courtesy of David Rocco

Zuppa di Porcini: Porcini Soup

Recipe courtesy of David Rocco

Zuppa di Cozze: Mussel Soup

Recipe courtesy of David Rocco

Zuppa di Polpettini

Recipe courtesy of The Hearty Boys

Zuppa di Mussels

Recipe courtesy of Robert Irvine

Zuppa di Frutta

Recipe courtesy of David Rosengarten

Peasant's Zuppa Di Pesce

Recipe courtesy of Frank DeCarlo

Zuppa di Santa Lucia

Recipe courtesy of David Ruggerio

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories