Talk about an old fashion Italian soup, well this one is it! It's hearty, a "sticks to your ribs" kind of soup, a few easy ingredients, some fresh and some canned, and it doesn't take long to make, about half hour. It's a good one if you have to make it when you come home from work. I had everything on hand but the escarole so I got that the day before I was going to make my soup. Escarole is from the chicory family and has a bit of a bitter taste unless it's cooked. I also like it in a salad mixed with other greens and vegetables. Check it out in your grocery store, if you can't find it or just don't like it you can substitute spinach or arugula. This could also be made vegan/vegetarian by switching out the chicken stock for vegetable stock and omitting the pancetta. ENJOY!
Recipe below.
Simple ingredients for a delicious soup.
Saute onion, garlic and pancetta in olive oil.
Chop up the escarole.
Add to the pan, let it cook down.
Add the cannellini beans
Let it all come together so it tastes really great!
Getting piping hot.
MINESTRA- Italian Greens and Beans Soup
Ingredients
3 tablespoons olive oil
1 small onion, chopped
5 cloves of minced garlic, could also use jarred minced garlic
1/2 cup pancetta, chopped
1 large head escarole, cleaned, washed and chopped
2- 14-15 oz cans cannellini beans, do not drain
32 oz. container of chicken stock, I used unsalted
Dash of nutmeg, more if you like, I used fresh ground
Salt and pepper to taste
Fresh grated Parmesan or Locatelli cheese
Loaf of crusty warm Italian bread
Directions
In a large Dutch oven, heat the olive oil over medium high heat. Saute the onion, garlic and pancetta stirring while cooking, until the onions are transparent and pancetta is cooked, be careful not to burn the garlic.
Add the chopped escarole and cook it down until it is wilted. Add the beans, stock, nutmeg, salt and pepper. Cook for 10-15 minutes. Serve piping hot with grated cheese on top and warm crusty bread.
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