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Ina puts two-thirds of the cooked beans in the soup and passes the remaining third through a food mill to create a bean puree. The puree add a rich, creamy texture to the soup without any dairy.
Italian wedding soup combines tiny meatballs, hearty greens, and itty-bitty pasta to produce a filling, whole-meal soup, garnished with a flurry of Parmesan cheese and a drizzle of good olive oil.
Method. Heat 1 tablespoon of olive oil in a 4-quart saucepan over medium-high heat. Add the garlic and saute until golden brown, about 2 minutes.
The term wedding soup comes from a mistranslation of the Italian language phrase minestra maritata ('married soup'). Minestra maritata more directly translates to 'wedded broths'. The marriage of its meats and vegetables inside of its broth is the only matrimony relevant in this context. [1]
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First up, he makes a classic that will warm guests from the inside-out: Italian wedding soup. Next, he bakes up crispy, buttery garlic bread. He finishes the menu something sweet, a big cup of ...