Minestra Recipes

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.

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:

• Heat extra-virgin olive oil, 2 turns of the pan, in a large pot or Dutch oven over medium-high heat. Add the pancetta and render a couple of minutes, then add the onions and sliced garlic and potato - if you prefer pasta, add later when you reheat the soup. Season the onions, garlic, and potatoes with salt and pepper and add a bay leaf. Cook to soften, and then add the escarole to the pot and season with salt, pepper, and nutmeg, cover to wilt. Stir in the cannellini beans and stock plus 2 cups water. Bring to a boil, and then reduce heat to a rolling simmer.
• Meanwhile, douse bread with milk to soften. Place ground meats in bowl. Season the meat with salt and pepper, fennel, paprika, crushed red pepper, cheese, and parsley. Add the yolk to the bowl, squeeze the milk out of the bread and crumble to add to the meat. Drizzle with extra-virgin olive oil and roll meat into walnut-size balls, then add to soup and poach until cooked through.
• Cool completely and store soup for make-ahead meal. To reheat the soup: Place in a covered pot and bring to a boil, add the pasta to cook to al dente if you prefer the pasta to potato. Serve soup in shallow bowls with shredded cheese on top and an extra drizzle of extra-virgin olive oil. Crust up some bread in hot oven while soup reheats for mopping.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add dandelion greens and cook until wilted, about 3 minutes. Using a slotted spoon or a wire skimmer, transfer greens to a colander to drain. Add rapini to boiling water and cook until soft, 3 to 5 minutes. Using a slotted spoon or a wire skimmer, transfer rapini to a colander to drain. Add cabbage to boiling water and cook until wilted, about 3 minutes. Drain and set greens aside.
• In a large, heavy-bottomed pot, heat olive oil over medium heat. Add celery, garlic, bay leaf, and red-pepper flakes. Cook, stirring occasionally, until celery and garlic are soft and translucent, about 3 minutes. Add pancetta and cook, stirring occasionally until lightly browned and crisp, about 3 minutes. Stir in greens and both brodos. Let simmer until greens are tender, about 10 minutes; season with salt and pepper. Add meatballs during the last 5 minutes of cooking, if desired.
• Ladle soup into warmed bowls; drizzle with olive oil and serve immediately.

Steps:

• Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
• Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.