Minestra

By á-174942

Ingredients

• 4 garlic cloves - (to 6) crushed
• 1/8 pound pancetta sliced, chopped
• 2 tablespoons extra-virgin olive oil (2 turns around pan in a slow stream)
• 1 medium onion chopped
• 2 pounds escarole washed, and coarsely chopped
• 2 cans cannellini beans - (14 oz ea) drained
• 1 quart prepared chicken stock or broth
• A couple pinches ground or freshly-grated nutmeg
• Coarse salt to taste
• Freshly-ground black pepper to taste
• Shaved Parmigiano-Reggiano for topping
• Warm crusty bread for mopping

Details

Servings 4

Preparation

Step 1

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.

This recipe yields 4 servings.