Italian Wedding Soup

From Splendid Table - great website

Italian Wedding Soup

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  • Prep Time


  • Total Time


  • Servings



  • 1

    head escarole, washed and cored

  • 1

    head chicory, washed and cored

  • 1

    head Savoy cabbage, cleaned, cored and cut into eighths

  • Two

    19-ounce cans cannellini beans, undrained

  • ¼

    cup olive oil

  • 4 to 5

    garlic cloves

  • ¼

    pound pancetta, chopped

  • ½

    pound hot or sweet Italian sausage, casings removed

  • One

    28-ounce can imported Italian plum tomatoes, drained and hand-crushed

  • Kosher salt and freshly ground black pepper to taste

  • Pinch dried oregano

  • ¼

    pound dried hot or sweet sausage, peeled and chopped

  • Freshly grated Parmigiano Reggiano cheese


Bring a large pot of generously salted water to a boil. Add the escarole, return to a boil, and cook until wilted, about 1 minute. Remove the escarole with a slotted spoon and set it aside. Boil the chicory in the same pot of water until wilted, about 1 minute, and remove it with a slotted spoon. Boil the cabbage in the same pot until wilted, about 2 minutes, and remove. Reserve 5 cups of the cooking water. Meanwhile, in a food processor, puree 1 can of the cannellini beans with the juices. Set aside. Heat the olive oil in a large pot over medium-low heat. Add the garlic and cook, stirring, until golden brown, about 2 minutes. Remove the garlic with a slotted spoon and discard. Add the pancetta to the pot with the oil and cook, stirring, for 1 minute. Add the sausage meat and cook, stirring and breaking it up, until fully cooked through, 5 to 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 to a boil. Add the cooked vegetables, the can of whole beans with their juice, the dried sausage, and the reserved water and return to a boil. Reduce the heat to low and let simmer for 30 minutes. Taste and adjust seasoning. Serve with the grated cheese.


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