Soups & Stews
This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy.
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.
Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach.
The secret to a delicious minestrone is to use a variety of good vegetables and allow the ingredients to simmer for at least an hour.