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Minestra Recipe

Minestra

Rachael Ray

Recipe courtesy Rachael Ray

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

Showing 1-10 of 44

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  • 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!

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  • 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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  • on February 27, 2010

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    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!

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  • on February 08, 2010

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    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.

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  • on November 12, 2009

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    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.

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  • on October 10, 2009

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    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,

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  • on May 17, 2009

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    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.

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  • on June 05, 2008

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    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!!!!

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  • on January 26, 2008

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    I was a bit skeptical of this with so few ingredients - thought it would be too plain. But it was delicious! I think the sprinkle of nutmeg added a lot. I cut the oil in half, used deli sliced ham instead of pancetta, and was very healthy and filling - a whole bowl was 196 cals! Fantastic for dieting without having a recipe that tastes like it.

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  • on December 28, 2007

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    I've made this recipe a few times, and I absolutely love it. It's fast and reliable, and makes it easy to eat your greens and your beans: Today I had no escarole in the house, only swiss chard, so I used that. It was even better! I found that the chard held up better, with a perfect texture after 10 minutes of simmering, and the taste was great. I've never cooked with chard before, and I had thought it might be bitter.

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