Minestra Recipes

MINESTRA - BEANS AND GREENS SOUP

Steps:

• Pour olive oil into the saucepan or soup pot on the stove and turn the heat to medium.
• Add onion to the heated olive oil, and sauté until the onion is softened and translucent. This process takes 2-3 minutes.
• Add chopped garlic, and sauté for an additional minute until fragrant.
• Add the salt, black pepper, and red pepper flakes.
• Add half of the beans to the onion and garlic mixture. Mash the beans. (See video.)
• Add the chopped escarole to the onion, garlic, and mashed bean mixture, and stir well to incorporate the greens.
• Add the remaining beans and broth to the pot, stir well, and bring the mixture up to a boil. Next, turn the heat to medium, cover the pot, and allow the soup to simmer for 10 minutes.
• After 10 minutes, turn off the heat. Your soup is ready to serve, and you can ladle it into soup bowls. If you want, you can also grate cheese on top of the soup.
• This soup will stay fresh, refrigerated for 3-4 days. Or you can freeze it for up to 3 months.

MINESTRA: HEALTHY GREENS AND BEANS

Steps:

• Place oil, water and garlic in a very large pot; heat over medium high heat. First add the chopped Savoy cabbage and cover with the lid.
• After about 5 minutes, stir (add the kale if using) and cover again. Let cook for another 5 minutes, then stir once more. You'll start to think that everything won't fit in the pot, but it will.
• Now add the dandelion greens, and continue to cook over medium heat, covered, stirring now and then, for about 10 minutes. Add salt, pepper and the fennel seeds. Check to make sure the liquid has not dried up, if so, add more water.
• The last greens to go in are the spinach, then cook for another 5 minutes or so. Now add the beans and mix well into the minestra. Taste for salt and pepper, and continue to cook for just a few minutes until the beans are heated through, and that's it.
• Serve hot with homemade bread and slices of sweet onion! YUMMY!
• cooked minestra with liquid (if it's too dry, add a little water)
• 3 to 4 tablespoons of extra virgin olive oil (for about 4 cups of minestra) be sure to use top quality oil
• stale, crusty Italian bread, torn into bite size pieces
• In a nonstick frying pan over medium heat, put about 2 tablespoonfuls of olive oil, add the minestra and the torn pieces of bread, and drizzle about 1 or 2 more tablespoons of olive oil on top.
• Cook, stirring frequently, until the bread has absorbed the liquid and softened, and everything is heated through. Serve hot, with slices of sweet onion, if desired.

CLASSIC MINESTRONE SOUP

Steps:

• Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
• Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

MINESTRA

Steps:

• In a soup pot over medium heat, heat the oil.
• Cook garlic, stirring constantly, for 2 minutes.
• Add salami (or pepperoni) and cook, stirring often, for 5 minutes or until it begins to render its fat.
• Add the chicken stock and cheese rind (if using).
• Simmer for 15 minutes.
• In a bowl with a fork, mash about 1 cup of the beans, set aside.
• Meanwhile, in a steamer over boiling water, steam the escarole and other greens for 15 minutes.
• Add the escarole, red pepper, and cannellini beans (mashed and whole) to the pot.
• Cover and simmer, stirring occasionally, for 20 minutes.
• Add the spinach and cook 5 minutes more or until it wilts.
• Remove the cheese rind,(if using).
• Taste the soup for seasoning and add more dalt and pepper, if needed.
• Ladel into bowls and sprinkle with Parmesan.

MINESTRA (CABBAGE & BEANS)

Steps:

• Wash and cut cabbage head.
• I usually quarter, then cut in half again.
• Be sure core is removed and discarded.
• In large pot, sautee garlic in hot olive oil until tender.
• Add cabbage, chicken broth, salt and pepper.
• Bring to a boil.
• Immediately reduce to a simmer and cover.
• After about 45 minutes, add beans, then re-cover pot.
• Cook until everything is heated and tender throughout and all flavors have blended.
• You can add hot pepper flakes when serving, if desired.
• We also like to drizzle a bit of fine quality olive oil on the top of our bowls before eating.
• Enjoy with good crusty bread and you have yourself a healthy meal!

MINESTRA MARITATA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add dandelion greens and cook until wilted, about 3 minutes. Using a slotted spoon or a wire skimmer, transfer greens to a colander to drain. Add rapini to boiling water and cook until soft, 3 to 5 minutes. Using a slotted spoon or a wire skimmer, transfer rapini to a colander to drain. Add cabbage to boiling water and cook until wilted, about 3 minutes. Drain and set greens aside.
• In a large, heavy-bottomed pot, heat olive oil over medium heat. Add celery, garlic, bay leaf, and red-pepper flakes. Cook, stirring occasionally, until celery and garlic are soft and translucent, about 3 minutes. Add pancetta and cook, stirring occasionally until lightly browned and crisp, about 3 minutes. Stir in greens and both brodos. Let simmer until greens are tender, about 10 minutes; season with salt and pepper. Add meatballs during the last 5 minutes of cooking, if desired.
• Ladle soup into warmed bowls; drizzle with olive oil and serve immediately.