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Italian Wedding Soup




Source of Recipe


The Best of Italian Cooking






Recipe Introduction


In the Southern and the Abruzzi regions of Italy, wedding soup is part of the celebratory wedding feast. The soup consists of chicken broth simmered with escarole, a broad-leafed mild endive. Tiny shaped pasta and meatballs are also added to the soup. Wedding soup is garnished with freshly grated Parmesan or pecorino Romano cheese. This Italian Wedding Soup is a meatless version made with spinach in place of the escarole.





List of Ingredients



• 2 tsps olive oil
  
• 1/2 cup finely chopped onion
  
• 1 garlic clove, minced
  
• 2 cups diced zucchini
  
• 2 cups diced yellow summer squash
  
• 1 cup diced red bell pepper
  
• 3 (14 1/2 oz) cans chicken broth
  
• 1 cup uncooked macaroni rings or ditalini (short macaroni tubes)
  
• 2 cups fresh spinach leaves, coarsely chopped
  
• grated fresh parmesan cheese
  






Instructions



1. Heat oil in large saucepan or Dutch oven over medium heat until hot. Add onion and garlic; cook and stir 2 minutes or until tender. Stir in zucchini, summer squash and bell pepper; cook and stir 2 minutes or until crisp-tender.
   
2. Add broth and macaroni rings; mix well. Bring to a boil. Reduce heat; cook over medium heat for about 7 minutes or until macaroni is tender, stirring occasionally.
   
3. Add spinach; cook 1 minute or just until wilted. To serve, spoon soup into individual soup bowls. Top each with cheese.
   






Final Comments


6 (1 1/2 cup) servings