Minestra Maritata is a soup dish that translates to “married soup.” It is a hearty soup made with a combination of meat and vegetables simmered in a flavorful broth. The soup is typically made with a mix of meats such as pork, beef, chicken, and sausage, and the vegetables can include cabbage, escarole, carrots, and onions.
- 1/2 pound of mixed meats (pork, beef, chicken, sausage)
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 head of escarole, chopped
- 1/2 head of cabbage, chopped
- 4 cups chicken broth
- 1/2 cup ditalini or other small pasta
- Salt and pepper, to taste
- Fresh parsley or basil for garnish
- In a large pot, heat the olive oil over medium heat. Add the meats and brown them on all sides.
- Remove the meats from the pot and set aside.
- Add the onion, garlic, carrots, and celery in the same pot and cook until softened.
- Add the escarole, cabbage, and broth to the pot. Return the meats to the pot and bring the mixture to a simmer.
- Cook the soup for about 30 minutes or until the meats are cooked through and the vegetables are tender.
- Add the pasta to the pot and cook for another 8-10 minutes or until the pasta is al dente.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley or basil.
- Serve with some crusty bread to soak up the flavorful broth.
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