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.
INSALATA DI PATATE - ITALIAN POTATO SALAD
A very good alternative to mayo-laden potato salads. It is a much lighter dish and is a great accompaniment to any BBQ dishes or with grilled chicken or meat and a green salad.
Provided by DeSouter
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel boiled potatoes while they are still warm and cut into large, bite-sized cubes.
- Toss together with remaining ingredients.
- Refrigerate for at least one hour.
Nutrition Facts : Calories 300.7, Fat 9.3, SaturatedFat 1.3, Sodium 309.5, Carbohydrate 49.9, Fiber 6.4, Sugar 2.8, Protein 5.8
ITALIAN WEDDING SOUP (MINESTRA MARITATA)
"Minestra Maritata" translates to married soup. The ingredients blend or "marry" well together, hence the name Minestra Maritata. I'm sure that someone not knowledgeable with the Italian language translated it to "Italian Wedding Soup." It is not a soup Italians serve at weddings. In this recipe, the escarole is cooked separately to remove some of the bitterness and to keep the soup from turning green.
Provided by Alan in SW Florida
Categories Whole Chicken
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Place first 6 ingredients in a large pot. Bring to a boil., then immediately reduce to a simmer and cook until the chicken easily falls off the bones. Remove chicken from the broth and allow to cool. Reserve the broth. When the chicken has cooled enough to handle, remove all of the meat from the bones and chop meat into small pieces.
- While the soup is cooking, make the meatballs. Mix together the ground beef, bread crumbs, egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper and chopped parsley. Form into small meatballs and place on a baking pan. Bake in a 350 degree oven until fully cooked, approximately 15 minutes.
- Strain the broth used to cook the chicken. Add the remaining onion, celery, and carrots. Bring to a boil, reduce to a simmer and cook until vegetables are tender.
- Cook the escarole in a separate small pot of boiling salted water until wilted, about 10 minutes. Drain, squeeze dry and add to the broth. Add the cooked chicken, meatballs and cooked, drained pasta. Season to taste with salt and pepper. Heat well and serve accompanied by Parmesan cheese.
Nutrition Facts : Calories 282.5, Fat 13, SaturatedFat 4.4, Cholesterol 70.8, Sodium 469.4, Carbohydrate 21.7, Fiber 4.3, Sugar 4.6, Protein 19.1
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.
ITALIAN POTATO SOUP (MINESTRA DI PATATE)
Make and share this Italian Potato Soup (Minestra Di Patate) recipe from Food.com.
Provided by Mandy
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Bring water, stock cubes, parsley, onion, celery, carrots & potaoes to the boil in a large saucepan.
- Cover & simmer for 30 mins, add spaghetti sauce & corn.
- Stir well & bring back to the boil, cover & simmer for a further 15 minutes.
- Serve with hot cheesy bread.
Nutrition Facts : Calories 144.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 1, Sodium 719.4, Carbohydrate 31.2, Fiber 4.2, Sugar 7.4, Protein 3.7
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