Minestra

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 to 6 cloves garlic, crushed
  • 1/8 pound pancetta, sliced and chopped
  • 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 pounds escarole, washed and coarsely chopped (2 medium bunches or 1 large bunch)
  • 2 (14-ounce) cans, cannellini beans, drained
  • 1 quart prepared chicken stock or broth
  • A couple pinches ground nutmeg or fresh grated nutmeg
  • Coarse salt and black pepper
  • Shaved Parmigiano-Reggiano, for topping
  • Warm, crusty bread, for mopping
Directions

In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.

Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.


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