Recipe Details
Ingredients (yields 4 servings servings)
- 4 to 6 cloves garlic, crushed
- 1/8 pound pancetta, sliced and chopped
- 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
- 1 medium onion, chopped
- 2 pounds escarole, washed and coarsely chopped (2 medium bunches or 1 large bunch)
- 2 (14-ounce) cans, cannellini beans, drained
- 1 quart prepared chicken stock or broth
- A couple pinches ground nutmeg or fresh grated nutmeg
- Coarse salt and black pepper
- Shaved Parmigiano-Reggiano, for topping
- Warm, crusty bread, for mopping
Cooking Instructions
For cooking instructions, please visit foodnetwork.com
Public Comments (1)
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Robin_Horrigan
June 9th, 2010
We have slurped up versions of Minestra many times over the years. Minestra is a soup of "beans and greens," and it has many variations and possibilities. Rachael Ray's recipe here calls for escarole. I am currently drowning in kale and spinach from my CSA farm share, and they work just fine in a soup like this. It's a rare cool day in June today, and I feel a cold coming on - a perfect day for soup! This is a simple recipe with a short list of ingredients, so this is the place for best-quality products. Your soup will only turn out as delicious as the chicken stock you use!