Great Italian, Plus Your Chance To Win!

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     The Australian Women’s Weekly, Great Italian cookbook, RRP $29.95, available where all good books are sold.

    During winter there's nothing better than warm soups served with crusty bread. This month we're lucky enough to have received the Great Italian cookbook from the lovely people at The Australian Women’s Weekly. So, we've decided to make the following two recipes:

    • Lentil Soup
    • Tuscan Bean Soup


    We're sharing these two wonderful recipes for you to make at home. We've made them in the Kambrook Soup Maker. Click on the Soup Maker image to find out more information about this appliance.



    Lentil Soup


    prep + cook time 1 hour 35 minutes 

    serves 6 


    • ¼ cup (60ml) olive oil
    • 1 large brown onion (200g), chopped coarsely
    • 1 medium eggplant (300g), quartered
    • 4 medium tomatoes (760g), quartered
    • 1 large red capsicum (350g), quartered
    • 3 cloves garlic, peeled
    • 2 litres (8 cups) vegetable stock
    • 1 cup (200g) puy lentils
    • ½ cup (125ml) sour cream
    • 2 tablespoons finely chopped fresh chives


    1. Combine oil, onion, eggplant, tomato, capsicum and garlic in large baking dish. Bake, uncovered, in hot oven about 45 minutes or until vegetables are tender. Turn once halfway through cooking.
    2. Place capsicum pieces on plate, skin-side up. Cover; stand 5 minutes. Peel capsicum, tomato and eggplant; discard skin. Chop flesh coarsely keeping each vegetable separate.
    3. Blend or process eggplant with garlic and onion until pureed; combine with stock and lentils in large saucepan. Bring to a boil; reduce heat; simmer, uncovered, about 35 minutes or until lentils are tender. [Can be made a day ahead to this stage and refrigerated, covered.]
    4. Add capsicum and tomato; stir over heat until hot. Divide soup among serving bowls. Dollop each with sour cream; sprinkle with chives.


    TIP: Brown lentils can be substituted for the puy lentils, although they do require longer cooking.

    Nutritional Count Per Serving: 19.2g fat; 1409kJ


    Tuscan Bean Soup


    prep + cook time 2hours 5 minutes (+ soaking and standing time) 

    serves 4 


    • 1½ cups (300g) dried haricot beans
    • 1 tablespoon olive oil
    • 1 medium brown onion (150g), chopped coarsely
    • 2 cloves garlic, crushed
    • 2 trimmed sticks celery (150g), chopped coarsely
    • 1 medium carrot (120g), chopped coarsely
    • 2 bacon rashers (140g), chopped coarsely
    • 4 large ripe tomatoes (1kg), peeled, chopped coarsely
    • 1.5 litres (6 cups) vegetable stock
    • 1 teaspoon sugar
    • ¼ cup fresh parsley sprigs
    • ¼ cup (70g) tomato paste


    1. Cover beans with water in large bowl; stand, covered, overnight.
    2. Heat oil in large saucepan; cook onion, garlic, celery, carrot and bacon, stirring, until vegetables are just tender.
    3. Add tomato; cook, stirring, about 5 minutes or until tomato is soft.
    4. Stir in rinsed drained beans, stock, sugar, parsley and paste; bring to a boil. Reduce heat; simmer, covered, about 1½ hours or until beans are tender. [Can be made a day ahead and refrigerated, covered or frozen for up to 2 months.]


    Nutritional Count Per Serving: 16.8g fat; 3060kJ


    ** This Competition has now finished, thank you to all who participated! **

    The two lucky winners for this competition were: Louise and Aleisha.



    The lovely people at The Australian Women’s Weekly are giving two (2) lucky readers the chance to win one of their Great Italian cookbooks. All you have to do is answer this simple question in the comments section of this blog post: What is your favourite Italian Meal?

    Two (2) lucky winners will be selected and each will win their very own copy of The Australian Women’s Weekly, Great Italian, RRP $29.95, available where all good books are sold and online at 

    Remember, we will be showcasing, trialling and giving away a new cookbook each month, so keep checking back for future giveaways.

    Please note:

    • Only one entry per person
    • Open to Australian residents only
    • Two (2)winners will be selected by Kambrook
    • The winners will be contacted by email and Kambrook reserves the right to announce the winners on our online site
    • This competition will run from 9am 19th August 2013 to 12pm 25th August 2013

    Click here for full Terms & Conditions.






    • Carly Wilson 19 August 2013

      My favourite Italian Meal would have to be Lasagne .. so tasty and wholesome and you can add whatever you like really.

    • katrina stubbs 19 August 2013

      bruschetta is my favourite.It's so easy to make and the mixture of tomatoes,olive oil and garlic is just so flavoursome

    • Deb 19 August 2013

      An authentic Italian seafood pizza, with mussels and clams in their shells arranged on top of the pizza - divine!

    • Chloe B 19 August 2013

      Risotto, so versatile and you can never get sick of it because their are so many flavour combinations that are a match made in heaven

    • Amber Boyce 19 August 2013

      Fettucine Carbonara. I love pasta with creamy sauce, especially if it includes pieces of crispy bacon (and a side of garlic bread) mmmm!

    • Erin 19 August 2013

      I am sure my kids have Italian in them they sure do love the spaghetti and lasagna.

    • Fiona Rowlands 19 August 2013

      Osso Bucco served with lashings of creamy mashed potatoes, crusty bread and a glass or 3 of Vino....

    • claire 19 August 2013

      meatballs and spaghetti as the fussy italians in my house lick their bowls clean

    • Wendy_c 19 August 2013

      Risotto Milanese is my favourite Italian dish. It's basically just Arborio Rice gently simmered in a rich chicken stock with onion, porcini mushrooms, lashings of saffron and topped with parmesan cheese. It's so tasty and a perfect winter's dish

    • Julia Robertson 19 August 2013

      Fritto Misto - a bit naughty but definitely delicious followed by Tiramisu.

    • Julia Robertson 19 August 2013

      Fritto Misto - a bit naughty but definitely delicious followed by Tiramisu.

    • Margaret 19 August 2013

      Home made spinach lasagna with a tossed salad and slices of buttered sourdough bread, it's well worth all the effort.

    • Natalie Stoute 19 August 2013

      How I love these tasty morsels of veal, prosciutto and sage. Served with gnocchi, it's a splendid dish that really does 'jump in the mouth!'

    • Antonietta 20 August 2013

      Gnocchi so soft and luscious,
      with a great Napoletana sauce,
      homemade from Nonna's recipe,
      family favourite, definitely !

    • Louise 20 August 2013

      I absolutely love Tortellini Boscaiola..One word YUM

    • Melinda 20 August 2013

      Mum's spinach and ricotta canneloni, with herbs from the garden and lots of cheese! made with love and hits the spot!

    • Renata 20 August 2013

      Linguine With Tuna Puttanesca, a healthy twist,
      Full of goodness, one cannot resist,
      With vegetables and vitamins galore,
      A dish we simply adore.

    • Jennifer Round 20 August 2013

      Saffron Risotto with Butternut Squash

    • Sonja Eppinger 20 August 2013

      Fusilli with swordfish, cherry tomatoes & olives because sworfish is the chicken of the sea!

    • Heather 20 August 2013

      Minestrone soup-thick with vegetables and cannellini beans; oozing nutrition with every bite!

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