Minestra Cabbage Beans Recipes

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.

Steps:

• In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Steps:

• Preheat the oven to 325 degrees.
• Heat the olive oil over medium heat in a large, ovenproof casserole and add the onion and carrots. Cook, stirring often, until the onion is tender, about 5 minutes, and stir in the cabbage and half the garlic. Cook, stirring, for another 5 minutes, until the cabbage has wilted.
• Add the beans, water, bouquet garni and salt and pepper. Bring to a simmer, cover and place in the oven. Bake 1 hour and add the remaining garlic; taste and adjust salt. Return to the oven and bake for another 1 to 1 1/2 hours, until the beans are very tender and creamy. Taste and adjust salt. Remove the bouquet garni. Stir in the chopped parsley. Serve hot or warm.

Steps:

• Put the onion, garlic, and celery in a 5qt pot.
• Pour extra virgin oil over them, toss with a wooden spoon to coat with the oil, and place over low heat.
• cook, stirring occasionally for 10 minutes or until onions are tender Add the Tuscan kale, cabbage, kale or swiss chard, cabbage, carrots, squash, potato, fresh herbs and broth or water and bring to a simmer Cook the soup, stirring occasionally for 1 hour over low heat.
• Remove the rosemary sprig and the bay leaf.
• Add salt and pepper to tast.
• Puree 5 cups of vegies from the soup with 1 cup of beans in a food processor.
• Return the puree to the soup Place 1 slice of toasted bread in each soup bowl and ladle soup over bread.
• Drizzle with extra virgin olive oil and serve.

Steps:

• Drain the chick peas and set aside. Heat the oil over medium heat in a heavy soup pot and add the onion, carrot, and celery. Add 1/2 teaspoon salt and cook, stirring often, until the mixture is fragrant and the vegetables tender, about 10 minutes. Stir in half the minced garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant. Add the tomatoes and their liquid and cook, stirring occasionally, for 5 to 10 minutes, until the tomatoes have cooked down a bit. Add the cabbage, stir together for a minute, then add the drained chick peas, 2 quarts water, and the bouquet garni. Bring to a boil, reduce the heat to low, cover and simmer 1 hour, or until the beans are just about tender.
• Add the remaining garlic and salt to taste, cover and continue to simmer another 30 minutes to an hour, until the beans are thoroughly cooked and the soup very fragrant. Add a cup more water if it seems too thick. Add pepper, taste and adjust salt. Remove the bouquet garni.
• Add the pasta and cook until the pasta is cooked al dente, 5 to 10 minutes. Serve, passing the Parmesan at the table for sprinkling.