Minestra
Ready In: 1 hr 5 mins
Serves: 8
Ingredients
- 3 tablespoons olive oil
- 2 garlic cloves (finely chopped)
- 1⁄2 lb dry salami, grated with a large-hole grater (or pepperoni)
- 2 (32 ounce) packages chicken stock
- parmesan cheese, rind (or other hard cheese) (optional)
- 3 (15 ounce) cans cannellini beans (rinsed with cold water)
- 2 heads escarole (or 1 head excarole mixed with dandelion greens or other greens, coarsely chopped)
- 1⁄4 teaspoon crushed red pepper flakes
- 6 ounces fresh spinach (stemmed)
- freshly grated parmesan cheese (for serving)
Directions
- 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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