Description
A rich, rustic, slow-simmered Italian wedding soup made with mixed meats, aromatic vegetables, and hearty greens for deep, comforting flavor.
Ingredients
300 g sausage
450 g rind
500 g trotters
600 g ribs
500 g chard
500 g chicory
600 g endive
600 g kale
1 celery rib
1 onion
1 carrot
Parmesan cheese, for grating
Fine salt, as needed
Black pepper, as needed
Extra virgin olive oil, as needed
Instructions
- Coarsely chop celery, onion, and carrot. Place in a large pot of water and cook over low heat for a few minutes.
- Cut sausage, rind, ribs, and trotters into pieces, halving the trotters. Add meats to the pot in stages: first ribs, then trotters, rind, and sausage.
- Simmer gently for about 3 hours, skimming foam as needed. Lightly season with salt and pepper.
- Wash and clean chard, chicory, kale, and endive. Cut coarsely and set aside.
- Once meat is tender, turn off heat, remove meat, and strain broth. Cool slightly, then refrigerate 15 minutes to solidify fat.
- Clean cooked meat, removing bones, and cut into small pieces.
- Remove fat from chilled broth and return broth to medium heat.
- Add prepared greens and cook covered for about 30 minutes.
- Return meat to pot, turn off heat, and let rest 30 minutes for flavors to blend.
- Serve warm with olive oil and grated Parmesan.
Notes
Simmer slowly for deep broth flavor.
Replace trotters with hambone for easier prep.
Add Parmesan rind during simmering for richness.
Freeze without greens for best texture.
Add cannellini beans for a heartier soup.
- Prep Time: 50 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Simmered
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 4g
- Sodium: 380mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 155mg
