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Receta Italian Tortellini Soup
by Christine Lamb

Every December, you

will see Salvation Army in front of shopping areas to collect donations for the

needy.

It’s

a sad reminder that not everyone has a roof or food on the table, much less

gifts under the tree.

The

red collection kettles, which represent soup pots, have been tradition since

1891. According to the Salvation Army, that Joseph Mcfee had an idea to fund Christmas dinner for the

destitute in San Francisco. Thinking about

his sailor days, McFee thought of the port in Liverpool, where passersby would

toss coins for the poor into a kettle called “Simpson’s Pot.” He put out a

similar pot by the Oakland ferry landing on Market Street, along with a sign

reading, “Keep the pot boiling,” and soon had enough to feed 1,000 people

dinner.

The soup kettle was the symbol for

feeding the poor. Soup has always been one of the most economical ways to

provide nourishing, filling food to a large quantity of people. Although

he was hardly the first person to come up with the idea to feed the poor, an

interesting fellow known as Count Rumford is often credited with establishing

the first real soup kitchen.

Born Benjamin Thompson in Woburn,

Massachusetts, in 1753, he fled to Britain during the American Revolution,

having been accused of being loyal to the crown. He went on to have a brilliant

career as a scientist, social reformer and inventor. His work for the Bavarian

government earned him the title of Count of the Holy Roman Empire, and he chose

Rumford, the New Hampshire town where he lived for a time, as the place he was

from (the full name was Benjamin Count von Rumford).

His

largest project might have been his plan to rid Munich of its beggar problem by

feeding and employing the poor. According to the handbook he wrote for the citied to emulate “mendacity” was

epidemic there. “These detestable vermin swarmed everywhere, “ he wrote. He was

speaking specifically of those able bodied cadgers would send out scuffed up

children to prey on public sympathy, and who had developed and elaborate system

of mooching food from merchants, which they would then sell to other

shopkeepers at a profit.

He sent troops to roust the beggars,

Rumford established workhouses, where poor people, including children, were

employed to make military uniforms. Those who were too weak, sick, young or

awkward to do more strenuous work were given the easier tasks of carding wool

or spooling yarn. The youngest children were to sit in chairs in the workroom,

where they would be enticed by boredom to prefer work. Children attended an on premises

school before and after work and, Rumford noted, were also given the opportunity

to play.

“At the dinner time,” Rumford wrote,

“a large bell was rung in the court, when those at work in the different parts

of the building were sent to the dining hall; where they found a wholesome and

nourishing repast.” This consisted of “a soup of peas and barley, mixed with

cuttings of fine white bread; and a piece of excellent rye bread, weighing

seven

ounces, which last they commonly put

in their pockets, and carried home for their supper.”

Rumford was also an early proponent

of the potato as good, cheap and filling food, though this New World ingredient

was still viewed with suspicion by many Europeans.

Some of his methods (like child

labor) wouldn’t necessarily mesh with today’s sensibilities, the basic concept

of Rumford’s program set the groundwork for the last century’s soup kitchens.

And through his many scientific innovations, he developed tools that improved

cooking for everyone, poor or not, including the cast-iron Rumford stove (the

first commercially available kitchen range), which kept in heat and allowed

temperature to be regulated better than on an open hearth; a pressure cooker

(though not necessarily the first one); and a drip coffee maker.

The item bearing Rumford’s name that

is probably most familiar to cooks today wasn’t actually his invention, a brand of baking powder was named in his honor.

This

meat and cheese filled tortellini is stick to your ribs soup.

Italian

Tortellini Soup

Copyrighted

2013, Christine’s Pantry. All rights reserved.

Ingredients:

5

Directions:

In

large pot over medium heat, add olive oil, onions, salt and crushed red pepper.

Cook about 3 to 5 minutes, until tender.

Add

broth and bring to boil. Add tortellini, diced tomatoes, garlic and Italian

seasoning, stirring. Reduce heat and simmer 10 minutes. Garnish with green

onions. Enjoy!