Welcome to our new Recipes page where you will find great ways to prepare Campo di Vino foods. Check back often as we continue to add new dishes.
Italian Wedding Soup
2 tablespoons
extra virgin olive oil
2 carrots,
peeled & chopped
2 ribs
celery, chopped
1 medium
onion, chopped
Salt &
freshly ground pepper
6 cups
chicken stock
2 cups water
1 pound
washed spinach, coarsely chopped
8 oz. acini
de pepe pasta
1 pound
Luganiga
In a deep pot over medium heat add
the oil, chopped carrots, celery and onions, salt & pepper. Cover the pot
and cook the veggies 5 or 6 minutes stirring occasionally. Uncover your soup
pot and add the chicken broth and water. In a separate pot boil the luganiga
for about 15 to 20 minutes. Remove from pot and cut into bite size pieces. Add
to your soup pot. Add pasta and simmer for 10 minutes. When pasta is cooked add
chopped spinach in batches. When spinach is wilted the soup, the soup is done.
Season to taste, ladle into bowls and garnish liberally with cheese. This is
the classic Italian soup served at most weddings only we did it Campo Di Vino
style by substituting the luganiga for the small meatballs.