Photo: Minestra Recipe
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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By spinzino_11976315
Sarasota, 48
on September 23, 2012
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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!
By lrobel26
Martinsburg, WV
on July 01, 2011
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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!
By pmaier_12000544
Mahopac, 72
on March 02, 2010
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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
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