Wednesday, November 10, 2004
Italian wedding soup known as Minestra Maritata has little to do with weddings. Maritata is the Italian word for marriage - a marriage in this case between different vegetables. Culinary history confirms that recipes for soups of this type were called simply, minestrone.
Ancient Roman culinary traditions have that, although we don't find recipes with this name, there is evidence of the existence of vegetable soup.
Public restaurants in 18th century Paris were places where soup, long credited for nourishing the sick and keeping hungry bellies full, was served in order to restore (from the French verb "restaurer") health.*
1/2 small head of cabbage cored and quartered
12 ounces homemade or packaged vegan meatballs
8 cups of water
2 medium potatoes washed and cut into large cubes
1 16 0z can of navy beans (undrained)
2 carrots peeled and sliced thick (about 1/2 inch)
6 ounces button mushrooms halved
1/2 small sweet onion coarsely sliced lengthwise
1 jalepeno pepper halved, deseeded and deviened
1 1/2 Tbls vegetable bouillon paste
1 tsp minced garlic
1 tsp Creole Spice*
In a large pot start heating 8 cups of water. Add cabbage, carrot, onion, potato and jalepeno. Bring to a simmer and cook covered for 30 minutes.
Add the beans, garlic, bouillon and Creole spice. Cover again and simmer very low up to 1 hour. Add the vegan meatballs about 15 minutes before serving just to let them heat through. Taste and re-season as necessary with additional Creole spice.
*History exerpt courtesy Food Timelines
I seem to have found Wedding Soup while searching for things on how to cook. I can see why, but I'm not sure it's exactly what I'm looking for. Just thought I'd say hello :0)