Italian Wedding Soup Without Meat
Serving Size / Yield
- 1/2 box of shell noodles
- 2 cans of vegetable stock
- 2 med. carrots, trimmed
- 2 celery ribs, with leaves
- 1 med. onion
- pinch crushed red pepper
- 1 1/2 lbs. escarole, trimmed
- 1 lb. broccoli rabe, trimmed
- 1 lb. savory cabbage, cut into strips
- 8 oz. broccoli, cut into florets
- grated parmesan cheese
Begin by cooking the noodles as directed on the box.
Bring water to boil in a large pot. Add carrots, celery and onion. Lower heat to a simmer and cook for 30 minutes over medium heat.
Meanwhile, wash and trim all of the vegetables. Bring a large pot of water to boil. Add half the greens. Bring to a simmer and cook for 10 minutes. Transfer greens to a colanders over to a large bowl. Cook the remaining greens the same way. Drain well and let cool. Then chop greens into bite-size pieces.
Cook vegetable stock and add greens and noodles. Then add crushed red pepper. Return to a simmer and cook for 30 minutes. Add grated cheese over the top and serve hot.