Minestra

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 2 garlic cloves (finely chopped)
• 1/2 lb dry salami, grated with a large-hole grater (or pepperoni)
• 2 (32 ounce) packages chicken stock
• parmesan cheese, rind (or other hard cheese) (optional)
• 3 (15 ounce) cans cannellini beans (rinsed with cold water)
• 2 heads escarole (or 1 head excarole mixed with dandelion greens or other greens, coarsely chopped)
• 1/4 teaspoon crushed red pepper flakes
• 6 ounces fresh spinach (stemmed)
• freshly grated parmesan cheese (for serving)

Recipe

• 1 in a soup pot over medium heat, heat the oil.
• 2 cook garlic, stirring constantly, for 2 minutes.
• 3 add salami (or pepperoni) and cook, stirring often, for 5 minutes or until it begins to render its fat.
• 4 add the chicken stock and cheese rind (if using).
• 5 simmer for 15 minutes.
• 6 in a bowl with a fork, mash about 1 cup of the beans, set aside.
• 7 meanwhile, in a steamer over boiling water, steam the escarole and other greens for 15 minutes.
• 8 add the escarole, red pepper, and cannellini beans (mashed and whole) to the pot.
• 9 cover and simmer, stirring occasionally, for 20 minutes.
• 10 add the spinach and cook 5 minutes more or until it wilts.
• 11 remove the cheese rind,(if using).
• 12 taste the soup for seasoning and add more dalt and pepper, if needed.
• 13 ladel into bowls and sprinkle with parmesan.