Italian Wedding Soup traditionally combines greens, pasta and meatballs, but this version packs in the veggies instead of meat! It’s a flavorful option that’s fun to make and eat. This recipe comes to us from our friends at PastaFits.
Cooking Tip of the Week:Acini de pepe translates from Italian into “grains of pepper” but it’s actually a type of pasta! Also called pastina, this pasta is shaped into tiny balls. It’s generally found in the regular pasta section.
Food for Thought: Wedding cake is served at weddings, so something called Italian Wedding Soup must be commonly served at weddings too, at least in Italy, right? Not really! The name comes from an incorrect translation of the Italian dish “minestra maritata” which really means “married soup” and references how well the greens compliment the other ingredients in the soup, just like a husband and wife work well together. Whatever you call it, we think it’s delicious!
Family Dinner Conversation Starter: Do you think you’ll get married one day? If so, what do you think the person you will marry will be like?
1 Tbsp. extra virgin olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 tsp. thyme leaves
1/2 tsp. finely chopped rosemary
1 Tbsp. finely chopped garlic
2 cups. Swiss chard sliced into 1/4” ribbons
4 cups no sodium added vegetable broth
1 (14 oz.) can plum tomatoes
1/4 cup ancini de pepe (a type of pasta, also known as pastina)
1/4 cup sliced basil
Adult: Heat a large soup pot over medium heat.
Together: Add the oil, onion, carrot, thyme, and rosemary. Cook until the onions are softened and starting to brown (about 5 minutes).
Together: Stir in the garlic and Swiss chard and continue to cook until aromatic (about 30 seconds).
Together: Add the stock, tomatoes, and acini de pepe. Bring to a simmer.
Together: Season with salt and pepper and cook until the ancini de pepe is al dente (about 10 minutes). Taste and adjust seasoning.