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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: Soup's On

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Total:: 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.

My Private Notes

Name: Minestra
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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