I Made Giada De Laurentiis’ Cozy “House Soup”
With soup season in full swing, I’m constantly looking for new recipes to add to my roster. Since I was a child, Giada De Laurentiis has been one of my favorite chefs. I would meticulously study her craft, taking notes on how the simplest aromatics can boost the flavor of dishes. If I had a list of the top It girls in the food world who have never steered me wrong in the kitchen, she would be on it. Recently, I stumbled upon her “house soup” — a classic Italian dish made with hearty ingredients like meat, beans, and root vegetables simmered in a flavorful broth — and, with the weather hitting nearly 30 degrees in Vermont, I knew I had to try it.
Get the recipe: Giada De Laurentiis’ Favorite House Soup
How to Make Giada’s Favorite House Soup
First, heat the olive oil in a large pot over medium heat. Add the chopped leeks, carrots, and fennel. Then, season with a half teaspoon of salt and the red pepper flakes. Sauté these ingredients for three minutes until the vegetables turn soft (not browned).
Next, pour in the dry white beans and farro, and toast for a minute or two. Then add the canned diced tomatoes with their juices, chicken stock, thyme, Parmesan rind, and water. Bring everything to a boil, then reduce the heat to a simmer. Cook the soup, stirring occasionally, for about one and a half hours or until the beans are tender (not mushy). Then, at this point, season with salt to taste.
Lastly, add the kielbasa and kale. Cook until the kale and carrots are tender, which is about 15 minutes. Lastly, remove and discard the thyme sprigs and Parmesan rind. Serve this soup with a drizzle of olive oil, a sprinkle of grated Parmesan, and a spritz of lemon.
My Honest Review of Giada’s Favorite House Soup
When I spooned up bites of this soup, my taste buds were instantly met with bright yet comforting flavors. There are so many layers to this dish that stand out, from the creamy and tender beans to the smoky kielbasa pieces to the fragrant and rich broth filled with hearty vegetables. I immediately knew this would become a staple in my home whenever I yearn for something warm and delicious.
It only takes about 20 minutes to prepare this dish — chopping up the leeks, carrots, fennel, kale, and kielbasa — and then the pot does the rest. I ended up having leftovers, and each day, this soup got even more flavorful. If you tend to meal prep, this is the perfect recipe to add to your lineup. There are so many delicious components of this stew that you won’t get tired of eating it after a few days.
Bottom line: Giada thrives on developing delicious yet simple dishes, and this house soup fits the bill. I appreciated the emphasis on aromatics like leeks, fennel, and thyme, which infused this dish with a bright flavor despite the rich broth. With many chilly days ahead of me, I take solace in knowing I’ll always have this soup in my repertoire whenever I need a comforting meal.
Tips for Making Giada’s Favorite House Soup
Add garlic. This soup is stunningly delicious on its own, but to balance the aromatic notes of the fennel and leeks, add some savory and umami flavors. Add a tablespoon (or two) of minced garlic and sauté it with the other ingredients.
Swap the kielbasa. Substitute this ingredient with another flavorful sausage, such as pepperoni (my Italian fiancé’s grandpa’s secret for this type of soup), spicy Italian, or andouille.
Serve with a crusty baguette. This soup practically begs to be complemented with a warm, toasted baguette. You can sop up the flavorful broth with bread and make this dish even more hearty.
Get the recipe: Giada De Laurentiis’ Favorite House Soup
Further Reading
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