Italian Wedding Soup
Description
An original recipe from Naples, Italy.
Ingredients
1 head escarole, washed, core removed, and cut into bite sized pieces
1 head chicory, washed, core removed, and cut into bite sized pieces
1 head savoy cabbage, washed, cored and cut into eighths
38 oz. cannellini benas, canned and undrained
5 garlic cloves, peeled
1/4 lb. pancetta, chopped
1/2 lb. hot or sweet sausage, out of the casings
28 oz. can imported Italian plum tomatoes, drained and hand crushed
salt and pepper to taste
pinch of dried oregano
1/4 lb. dried hot or sweet sausage, peeled and chopped
5 cups reserved cooking water
Parmesan cheese, freshly grated
Directions
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Bring a large pot of salted water to a boil. Add the escarole, return to a boil, and cook until wilted, about 1 minute. Remove escarole with a slotted spoon and set aside. Boil the chicory in the same pot of water until wilted, about 1 minute, and remove with a slotted spoon. Set aside. Boil the cabbage until wilted, about 2 minutes, and remove with a slotted spoon. RESERVE 5 cups of the cooking water and set aside.
Meanwhile, puree 1 can of the cannellini beans with the juices. Set aside.
Heat the oil in a large pot over medium high heat. Saute garlic until golden brown, about 2 minutes. Remove with a slotted spoon and discard. Add the pancetta and saute for 1 minute. Add the sausage meat (not the dried) and saute fully cooked, about 6 minutes.
Add the pureed cannellini beans, bring to a rapid simmer, and add the crushed tomatoes. Season with salt, pepper and oregano. Raise the heat and bring to a boil. Add the vegetables, the can of whole beans with their juices, the dried sausage, and the reserved 5 cups of water and return to a boil. Lower the heat and simmer for 30 minutes. Taste and adjust seasoning. Serve with grated cheese.