Deep Winter Minestra - Beans and Greens Soup Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 T. extra virgin olive oil
1/3 pound thick-cut speck (smoked pancetta) or butcher thick-cut bacon, diced 1/8-inch
3/4 lb. crimini or mixed wild mushrooms (or a mix of wood ear and crimini mushrooms), thinly sliced
1 medium onion, halved across and thinly sliced
4 large cloves garlic, finely chopped or grated
2 small bundles or 1 large bundle (about a pound) lacinato or Tuscan black kale, stemmed and very thinly sliced
salt and pepper
freshly grated nutmeg (about 1/4 t.)
1 can cannellini beans
1 quart chicken, beef or mushroom stock
2 c. water
1 c. dried pasta, such as penne, rigate, mezze, rigatoni or whole wheat short-cut pasta
1 T. aged balsamic vinegar or balsamic drizzle
Pecorino cheese, for grating
crusty bread, for mopping
|
|
Directions: |
Directions:Serves: 4
Heat a soup pot over medium to medium-high heat. Add the olive oil, speck or bacon and crisp, 2-3 minutes. Add the mushrooms and brown 6-7 minutes. Add the onion and garlic and cook 5-6 minutes more to soften.
Wilt the greens into the pot and season with a little salt, lots of pepper and some nutmeg. Add the beans, stock and water to the pot and bring to a boil. Add the pasta, reduce the heat to a low, rolling boil and cook until the pasta is al dente. Check the seasoning, then serve in shallow bowls with some grated Pecorino on top and crusty bread alongside, for mopping. |
|
Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Easy to prepare and serve this hearty, healthy soup any night of the week!
|
|
This recipe for Deep Winter Minestra - Beans and Greens Soup is from