MINESTRA
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
MINESTRA ALLA MILANESE (VEGETABLE SOUP WITH RICE AND SAFFRON)
Provided by Linda Richardson
Categories lunch, one pot, soups and stews, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring the stock to a boil in a 4-quart saucepan. Add the green beans and saffron. Lower the heat and simmer for 5 minutes.
- Pour in the uncooked rice and simmer for 5 minutes.
- Add the tomatoes and carrots. If you are using fresh peas, add them now. Simmer for 10 minutes.
- Add the zucchini, romaine and frozen peas. Cook for 3 minutes, or until the zucchini are barely tender. Add salt and pepper to taste.
- Serve immediately in heated soup plates with grated cheese on the side.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 0 grams, Carbohydrate 33 grams, Fat 1 gram, Fiber 6 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 1336 milligrams, Sugar 6 grams
MINESTRA
This is a very conforting soup my Mum use to make a lot. Unortunately, I don't have her recipe but recently found this one in our local paper, courtesy of Ike DeLorenzo. He suggests using the best sausage you can find for this dish. His choice, cacciatorini, a dry, aged, spicy salami or pork and beef, or salsiccia Napoletana piccante, an excellent dry sausage from Naples. The use of the Parmedan rind flavors the whole soup.
Provided by dojemi
Categories Low Cholesterol
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot over medium heat, heat the oil.
- Cook garlic, stirring constantly, for 2 minutes.
- Add salami (or pepperoni) and cook, stirring often, for 5 minutes or until it begins to render its fat.
- Add the chicken stock and cheese rind (if using).
- Simmer for 15 minutes.
- In a bowl with a fork, mash about 1 cup of the beans, set aside.
- Meanwhile, in a steamer over boiling water, steam the escarole and other greens for 15 minutes.
- Add the escarole, red pepper, and cannellini beans (mashed and whole) to the pot.
- Cover and simmer, stirring occasionally, for 20 minutes.
- Add the spinach and cook 5 minutes more or until it wilts.
- Remove the cheese rind,(if using).
- Taste the soup for seasoning and add more dalt and pepper, if needed.
- Ladel into bowls and sprinkle with Parmesan.
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