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Greens: Minestra Soup

Source of Recipe

Rachel Ray


List of Ingredients

4 cloves crushed garlic
1/8 pound pancetta, sliced and chopped
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 pounds escarole, washed, coarse chopped
2 cans cannellini beans, drained (14 oz size)
1 quart chicken broth
few pinches fresh grated nutmeg
coarse salt and black pepper


Recipe

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. Yield: 4 servings