MINESTRA: HEALTHY GREENS AND BEANS
A super nutritious greens and beans dish that is made in Italy.
Provided by Christina Conte
Time 30m
Number Of Ingredients 11
Steps:
- Place oil, water and garlic in a very large pot; heat over medium high heat. First add the chopped Savoy cabbage and cover with the lid.
- After about 5 minutes, stir (add the kale if using) and cover again. Let cook for another 5 minutes, then stir once more. You'll start to think that everything won't fit in the pot, but it will.
- Now add the dandelion greens, and continue to cook over medium heat, covered, stirring now and then, for about 10 minutes. Add salt, pepper and the fennel seeds. Check to make sure the liquid has not dried up, if so, add more water.
- The last greens to go in are the spinach, then cook for another 5 minutes or so. Now add the beans and mix well into the minestra. Taste for salt and pepper, and continue to cook for just a few minutes until the beans are heated through, and that's it.
- Serve hot with homemade bread and slices of sweet onion! YUMMY!
- cooked minestra with liquid (if it's too dry, add a little water)
- 3 to 4 tablespoons of extra virgin olive oil (for about 4 cups of minestra) be sure to use top quality oil
- stale, crusty Italian bread, torn into bite size pieces
- In a nonstick frying pan over medium heat, put about 2 tablespoonfuls of olive oil, add the minestra and the torn pieces of bread, and drizzle about 1 or 2 more tablespoons of olive oil on top.
- Cook, stirring frequently, until the bread has absorbed the liquid and softened, and everything is heated through. Serve hot, with slices of sweet onion, if desired.
Nutrition Facts : Calories 427 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 22 grams fat, Fiber 15 grams fiber, Protein 17 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 bowl, Sodium 508 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
MINESTRA
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
MINESTRA - BEANS AND GREENS SOUP
This traditional soup is easy to make and is packed with nutrition and flavor.
Provided by Mary's Nest
Categories Soups Soups & Stews
Time 20m
Number Of Ingredients 8
Steps:
- Pour olive oil into the saucepan or soup pot on the stove and turn the heat to medium.
- Add onion to the heated olive oil, and sauté until the onion is softened and translucent. This process takes 2-3 minutes.
- Add chopped garlic, and sauté for an additional minute until fragrant.
- Add the salt, black pepper, and red pepper flakes.
- Add half of the beans to the onion and garlic mixture. Mash the beans. (See video.)
- Add the chopped escarole to the onion, garlic, and mashed bean mixture, and stir well to incorporate the greens.
- Add the remaining beans and broth to the pot, stir well, and bring the mixture up to a boil. Next, turn the heat to medium, cover the pot, and allow the soup to simmer for 10 minutes.
- After 10 minutes, turn off the heat. Your soup is ready to serve, and you can ladle it into soup bowls. If you want, you can also grate cheese on top of the soup.
- This soup will stay fresh, refrigerated for 3-4 days. Or you can freeze it for up to 3 months.
MINESTRA
This is a very conforting soup my Mum use to make a lot. Unortunately, I don't have her recipe but recently found this one in our local paper, courtesy of Ike DeLorenzo. He suggests using the best sausage you can find for this dish. His choice, cacciatorini, a dry, aged, spicy salami or pork and beef, or salsiccia Napoletana piccante, an excellent dry sausage from Naples. The use of the Parmedan rind flavors the whole soup.
Provided by dojemi
Categories Low Cholesterol
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
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.
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