Minestra (Cabbage & Beans)
This recipe is one from childhood. My grandmother made it with Savoy cabbage. I make it with any green cabbage. My husband is a carrot lover and I will occasionally add a few to the mix. It's a nice flavor. I've also used purple cabbage for this and mixed it with cooked rice in the end to make a filling meal.
INGREDIENTS
Nutrition- 1head cabbage
- 3
- 3tablespoons olive oil
- salt and pepper, to taste
- 1(29 ounce) can cannellini beans
- 1cup chicken broth
-
- crusty bread
Advertisement
DIRECTIONS
- Wash and cut cabbage head.
- I usually quarter, then cut in half again.
- Be sure core is removed and discarded.
- In large pot, sautee garlic in hot olive oil until tender.
- Add cabbage, chicken broth, salt and pepper.
- Bring to a boil.
- Immediately reduce to a simmer and cover.
- After about 45 minutes, add beans, then re-cover pot.
- Cook until everything is heated and tender throughout and all flavors have blended.
- You can add hot pepper flakes when serving, if desired.
- We also like to drizzle a bit of fine quality olive oil on the top of our bowls before eating.
- Enjoy with good crusty bread and you have yourself a healthy meal!
Advertisement