Friday, April 10, 2009

Minestra

This is one of our favorite soups and it is so easy to make.

Mince 4-6 cloves of garlic, chop 1 medium onion, and cut 1/4 lb. of pancetta into small pieces.
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Saute garlic and pancetta in 2 Tbsp. olive oil for 1-2 minutes.
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Add onion and saute for 3 more minutes.
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Chop 1 head of escarole into small pieces and saute until wilted.
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Add 2 cans of cannelinni beans and 1 quart of chicken stock and about 1/8 tsp. of nutmeg and simmer for 15 minutes.
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Serve with grated reggiano parmegiana cheese and crusty bread.
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Enjoy!