Minestra

Soup prepared from finely chopped garlic and grated pepperoni sautéed in olive oil combined with chicken stock and Parmesan cheese rind. Dish is simmered over low heat. Cannellini beans, coarsely chopped escarole, crushed red pepper, are stirred in and soup is cooked 20 additional minutes to wilt escarole. Fresh spinach is added in final minutes of cooking. Individual servings are garnished with grated fresh Parmesan cheese.

Ingredients -

3 tablespoons Olive Oil
2 Garlic Cloves, finely chopped
1/2 pound Dry Salami or Pepperoni, grated with a large-hole cheese grater
2 (32 ounces each) Chicken Stock
Rind of Parmesan
3 (15 ounces each) Cannellini Beans, rinsed with cold water
2 Escarole, coarsely chopped
1/4 teaspoon Crushed Red Pepper
6 ounces Fresh Spinach, stemmed
Grated Fresh Parmesan

Preparation:

1. Heat the oil in a soup pot over medium heat.

2. Add the garlic and cook for 2 minutes, constantly stirring.

3. Add the pepperoni and cook until the fat begins to render, which takes about 5 minutes.

4. Add the stock and cheese rind.

5. Simmer for an additional 15 minutes.

6. Mash about 1 cup of beans in a bowl with a fork.

7. Set to the side.

8. Steam the escarole and greens in a steamer over boiling water for 5 minutes.

9. Add the red pepper, mashed beans and whole beans to the pot.

10. Cover and simmer for 20 minutes, occasionally stirring.

11. Add the spinach and cook until it wilts, which takes about 5 minutes.

12. Remove the cheese rind.

13. Season with salt and additional red pepper, to taste.

14. Ladle into serving bowls and garnish with a sprinkle of Parmesan.

Soup Making Tips -
Garlic Varieties

	There are over 400 varieties of garlic. The most common type is soft neck garlic, which has a thick layer of parchment sheath that can be braided together to form a garlic rope. It is typically the variety that is found in grocery stores. New season garlic is an immature variety that is abundant in the early summer and lasts in the refrigerator for up to a week. Purple stripe is a type of hard neck garlic that is believed to be the best choice when baking garlic.

Soup Recipes