The Soup We Could Eat Everyday

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→ Ingredients

• 6 tablespoons olive oil
• 2 ½ to 3 pounds of precooked or raw strip roast
• 2 peeled small-diced yellow onions
• 4 finely minced garlic cloves
• 3 tablespoons tomato paste
• 1 cup dry red wine, optional
• 16 cups beef stock
• 1 bay leaf
• 1 recipe for beurre manie
• 4 peeled and sliced carrots
• 4 sliced ribs of celery
• 3 small peeled and sliced parsnips, about ¾ cup
• 2 peeled large diced russet potatoes
• 2 cups corn kernels
• 28 ounce can San Marzano tomatoes, crushed by hand
• 8 ounces green beans, cut into 1” pieces
• 1 pound dry ditalini pasta
• 1 pint thinly sliced baby bella mushrooms
• 1 ½ cups green peas
• 1 ½ tablespoons finely minced fresh rosemary
• 1 ½ tablespoons finely minced fresh thyme
• 3 tablespoons minced fresh parsley
• Worcestershire and Tabasco sauce to taste
• Coarse salt and freshly cracked pepper to taste

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Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.

Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.

Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.

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