It is Monday again and what better way to cheer you up at the beginning of a new week than by a good meal? It is easier to get through a Monday if you have amazing food to look forward to.
Have you ever been to an Italian wedding? I have not but I assume it must be a crazy, funny mess! Italians are known for their temperament but they are even more famous for their great taste when it comes to food. When I heard about this Italian wedding soup I knew that it will be something special. Because if you include it in your wedding menu then it must be something really mind-blowing, right?
I usually don´t like soups that involve pasta but this one was an exception. And what a good one! I reckoned that if Italians put pasta in soups they sure as hell must have a good reason to do so. After all, they are very sensitive to what goes on a pizza and what pasta is put into. And I was right. Not only the pasta makes the soup so much more filling, it also tastes nice with the beans and carrots. The original recipe required meatballs as well (made out of frankfurters – no, no, and no!). I was too lazy to make up for them with quinoa meatballs (link) so I just left them out and I think it made the soup even better because the soup stayed light.
This soup was a hit in our household. My parents literally could not stop eating it. Considering how easy it was to make, I can confidently say that this wedding soup is a sure shot if you want to put as little effort as possible into cooking and still blow your guests away.
Beans are a great plant source of protein and pak choi is rich in vitamins A, C, and K.
1 medium yellow onion
2 cloves of garlic
1 liter vegetable broth
1 cup pasta
1 fresh bunch of pak choi
1 can borlotti beans (or any other kind of beans – you will be fine)
salt and black pepper
- Finely chop the onion and sautée it in oil in a larger saucepan until translucent.
- Add carrot slices and cook for two minutes.
- Stir in minced garlic and cook for additional 30 seconds.
- Pour in vegetable broth and bring to boil. Then cover the soup and cook it for about 12 minutes.
- While the soup is cooking, cook pasta in boiling salt water.
- Cut the pak choi in thin slices and stir them into the soup. Cook for another 5 minutes.
- Rinse the beans and add them in together with cooked pasta. Cook for 5 more minutes.
- Serve warm.
So effortless and yet so tasty! If you serve bigger portions of the soup then it can safely pass as the main meal. The pasta in it will make your stomach full (in a good way). The soup is very similar to the one we used to have for Sunday family lunches and I guess I will start to cook it on Sundays, too.
Have a successful week!