Sometimes a few pantry staples are all you need to have a hot and delicious minestra maritata, which refers to the marriage of the meat and greens. This version omits the pasta to keep the carb count down, but you could add some in if you prefer. Acini di pepe, pastina, orzo, are all good choices.
Real Peccorino Romano is essential to this dish and it boosts the umami over the top
Pantry staples like chicken broth, dried herbs, spices, frozen spinach and canned beans and tomatoes allow this soup to come together in minutes
Italian sausage meatballs add salt and a nice spicy kick to round out the flavor
Italian Wedding Soup - serves - 8 - 10
Dice up the veggies to 1/4 inch dice, shoot for 2 cups each. Make meatballs as small as you can from the sausage and brown them off in a large stockpot in 2 batches, about 8 minutes each. Remove the sausages and set them aside in the fridge. Add in the diced veggies, salt, dried herbs pepper, and bay leaves, and wine. Cover and soften the veggies until the onions are translucent stirring well to deglaze the pot. Add the stock and pureed tomatoes, reduce to a simmer, cover and continue to cook for 20 minutes. Once the carrots are soft add in the frozen spinach, stir to melt the block. Once dissolved add in the meatballs and can of beans water and all, this is the aqua fava! Shut off when everything comes back to a soft boil. Serve well garnished with Romano cheese, not the stuff in a can. Obviously, you can swap out the stock, meatballs, and cheese for a vegan or vegetarian version.
2 Qts. low sodium chicken stock
1 28 oz can San Marzano tomatoes - blended smooth
1 lb Italian sausage - or really small frozen
1 can cannellini beans
1/2 C. dry red wine
4 carrots - diced
3-4 stalks of celery diced
1 big onion diced
1 T Italian Seasoning
4 bay leaves
1 tsp crushed red pepper
1/2 tsp black pepper
3 tsp salt
1 tsp garlic powder
1 tsp onion powder
Pecorino Romano for topping
Check out the ruby carrot on the right...deep red, eat the rainbow
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