Italian Wedding Soup (sort of)
Tonight we did a variation on an Italian Wedding Soup. With some liberties taken. Okay, a lot of liberties. D is feeling a little run down and has been nauseous. As a result, his boss sent him home an hour and a half early today. The moment he got in, I settled him on the couch with clear soda, the TV remote and a peppermint candy to soothe his tummy. After I put away the groceries, I let him doze and got started on dinner. By the time the soup was ready, he was awake and eager to try a bowl. It has tons of good vegetables packed into a wonderful, aromatic broth, so just the thing to get him back on the mend. We used stelline (little stars) but the pasta type is up to you. Any small shape will do--ditalini, orzo, acini di pepe, conchigliette--it's your choice. D managed to eat not just one, but two generous helpings tonight. Grated Parmigiano Reggiano on top. Makes enough for two meals for a family of four, with some to spare. Our neighbors are happy to be taste testers. :)
Credit: Heather
3 links sweet Italian sausage, casings removed, crumbled
2 links hot Italian sausage, casings removed, crumbled
1 medium potato, peeled and cubed
1 cup mild, sweet onion, chopped
1 cup carrots, sliced
2 small zucchini, sliced and quartered
1 (32 ounce) carton beef broth
2 cups chicken broth
2 (14.5 ounce) can Italian-style stewed tomatoes
1 (14.5 ounce) can great Northern beans, undrained
1/2 cup stelline pasta
1 (9 ounce) box frozen spinach, thawed
Garlic powder
Liberal dash of salt and pepper
In a large skillet, brown the sausage with the potatoes and onion, taking time to break up the sausage if need be. Cook, stirring occasionally, until the sausage is no longer pink, potatoes are softened and onions have become translucent. Using a large slotted spoon, remove the mixture from the skillet and transfer it to a large stockpot. Cook the carrots and zucchini in the same skillet until those too have become soft. Transfer mixture to stock pot and add broths, tomatoes and beans. Bring this to a boil before adding the stelline. If the tomatoes are large or unweildy, you may wish to break them up with the back of the spoon. (I'll probably use a petite dice next time) Allow soup to boil for 8-10 minutes. This will give the pasta ample time to cook and will reduce and concentrate the broth ever so slightly. While the soup is cooking, wring out your spinach, trying to eliminate any excess water. Rough chop the spinach before stirring it into the pot. Reduce the heat and allow to simmer for 15 minutes or more, to meld the flavors. Season to taste. Serve with grated Parmesan, if desired.
Credit: Heather
3 links sweet Italian sausage, casings removed, crumbled
2 links hot Italian sausage, casings removed, crumbled
1 medium potato, peeled and cubed
1 cup mild, sweet onion, chopped
1 cup carrots, sliced
2 small zucchini, sliced and quartered
1 (32 ounce) carton beef broth
2 cups chicken broth
2 (14.5 ounce) can Italian-style stewed tomatoes
1 (14.5 ounce) can great Northern beans, undrained
1/2 cup stelline pasta
1 (9 ounce) box frozen spinach, thawed
Garlic powder
Liberal dash of salt and pepper
In a large skillet, brown the sausage with the potatoes and onion, taking time to break up the sausage if need be. Cook, stirring occasionally, until the sausage is no longer pink, potatoes are softened and onions have become translucent. Using a large slotted spoon, remove the mixture from the skillet and transfer it to a large stockpot. Cook the carrots and zucchini in the same skillet until those too have become soft. Transfer mixture to stock pot and add broths, tomatoes and beans. Bring this to a boil before adding the stelline. If the tomatoes are large or unweildy, you may wish to break them up with the back of the spoon. (I'll probably use a petite dice next time) Allow soup to boil for 8-10 minutes. This will give the pasta ample time to cook and will reduce and concentrate the broth ever so slightly. While the soup is cooking, wring out your spinach, trying to eliminate any excess water. Rough chop the spinach before stirring it into the pot. Reduce the heat and allow to simmer for 15 minutes or more, to meld the flavors. Season to taste. Serve with grated Parmesan, if desired.