Total Time:
30 min
15 min
15 min

4 servings

  • 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

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.

View All

Cooking Tips
More Recipes and Ideas
4.8 46
17 Degrees in Detroit Today. The Minestra definitely hit the spot. Unfortunately the Lions didn't. Great job Rachael! item not reviewed by moderator and published
LOVE this recipe. This will be the 3rd Fall/Winter making it. It is one way of getting my husband to enjoy eating greens. I always use Kale ~ such a beautiful, dark green. Thanks, Rachael, for sharing this delish dish. Easy to make and a pleasure to mangiare! item not reviewed by moderator and published
For some strange reason I was craving soup in the middle of summer, and I happened to find this recipe. This was so simple, and sooooo delicious! I just served it with a slice of garlic bread, and it was the perfect meal (probably for the winter next time though!) It also led me to see the panini recipe from this episode too, and I'll be trying that one tomorrow! Loved it! item not reviewed by moderator and published
To the person who 'got sick' - there's no chicken in this recipe - really tired of people not following recipes and coming up with stories about how bad it is item not reviewed by moderator and published
I LOVE making this soup! My family loves it too. Very easy to make. If I don't have pancetta I use bacon which gives it a slightly different taste but equally yummy. At first I was hesitant to add the nutmeg but OH MY GOODNESS...it is a must! The toated garlic bread is perfect with this soup. With so few ingredients, this is a delicious meal that is budget friendly and gets better and better the next day and the next....if it lasts that long. My family can eat the whole pot in one night...especially on a cold day/evening. Enjoy all! item not reviewed by moderator and published
Obviously I know I cooked it wrong and possibly gave myself food poisoning. But I'm still going to comment on this dish. I am really ill from making this, I've been on the toilet at least five times. I am uncomfortable I wish I had a cushion to elevate my buttocks because its left me with some kind of stomach flu. Well lets get down to it: be sure to prepare this dish cooking the pancetta or in my case the bacon seperately and then sear the chicken until it is brown on all sides. I coated mine with a balsamic glaze and used the bacon gristle from the pan to flavor the chicken.This is the end of my special tips, but my advice is to use greens and not frozen spinach- if you do you will end up with a gungey mess. Also the grains I used soaked up all the liquid. Rachel! We all wish you could spend more time on your recipes, you can't just spend 30 mins when sometimes the pain lasts for days. item not reviewed by moderator and published
Great recipe. Though it is great the first day, it gets even better the next. Only changes I made was using lower sodium broth and added 1/2 c. uncooked orzo (and let cook for 15 minutes). Just added a little something. Made numerous times and is one of my "go to" recipes. item not reviewed by moderator and published
This soup was awesome. Use low sodium chicken stock and add your own salt. I was excited to have leftovers the next day except it was all gone the first day. Love, love, love.....try it, you won't be disappointed, item not reviewed by moderator and published
why change the ingredients until you have followed the recipe and see the results yourself? I don't get that. This is a wonderful/wholesome soup. Very authentic Italian tasting. item not reviewed by moderator and published
i.m always looking for a new recipe and Rachael never let's me down. She is an awesome cook and my kind of cooking gal!!!! item not reviewed by moderator and published
Is there a possibility you confused Rachel's recipe listed on this page for another recipe from somewhere else? Rachel did not use the things you mention such as "bacon," seared "chicken," "balsamic glaze," and "bacon gristle." (What is "bacon gristle?") Nor did Rachel use "frozen spinach," or "grains." Perhaps the changes you chose to make and the extra ingredients you added is what made you "ill" and not Rachel's original recipe. JMHO item not reviewed by moderator and published

Not what you're looking for? Try:

Minestra with Beef and Pork Polpette

Recipe courtesy of Rachael Ray