My biweekly share of organic produce from Purple Dragon had copious amounts of beautiful escarole, so naturally this minestra was its’ delectable fate.
Minestra means “soup” in Italian, and has a long history in Italian heritage. It comes from the Latin ministrare, or “to administer,” reflecting that it is served from a primary bowl, from a central family figure (likely the matriarch of the house), and is traditionally the main course, and perhaps the only course of the meal depending on finances.
My parents called it peasant food, but I just called it delicious.
My Mom used to fry thick slices of spicy pepperoni before adding the garlic and escarole, while my Dad’s side favored tiny meatballs.
This version is vegetarian, but you could certainly add meat if you like.
For the escarole, it needs to be cleaned meticulously. The inner leaves tend to trap dirt near the base, and there is nothing worse than gritty soup. I like to place mine in a water bath and swish it around, letting the dirt settle to the bottom, then lift the leaves out that are floating on the top.
If I make a lot, as in this dish, I will clean my sink, and then fill it with water to do this process. It’s a little extra work, but so worth the effort. The volume of raw escarole will look overwhelming, but it will shrink to about 25% when cooked from raw. Do not dry the escarole, or run it through a salad spinner. The water that clings to the leaves will become part of the broth.
For the garlic, it will be added at the same time as the escarole, and not sautéed first as you may in other dishes. And note that it says one “bulb.” That is correct – one whole bulb, not a clove. You cannot use too much garlic as far as I am concerned!
For the beans, I like Eden Brand Organic Cannellini Beans. No salt is added. They are cooked with kombu, a sea vegetable that improves digestibility, and there is no BPA in the can liner.
For the parmesan, it is best to buy a block and grate it. Pre-grated cheese has cellulose and other fillers. And please! None of that stuff in the green can!
I buy several blocks of Parmigiano Reggiano, run it through the food processor in bulk, and store it in the fridge.
Like most soups, this will taste better the next day.
This will serve about six for a meal. Serve with a crusty baguette to sop up the juices, and a tomato basil salad.
Ingredients:
2 tbsp good olive oil
1 tsp chili peppers packed in oil, or dried chili pepper (optional)
1 bulb of garlic, all cloves peeled and roughly chopped
About 2 1/2 lb fresh escarole, roots trimmed, cleaned and torn into 2 inch pieces, or enough to fill a 16 quart heavy bottomed pot (this will be about 3 lb as purchased)
29oz can Cannellini Beans
3/4 cup good grated parmesan cheese, plus 1/4 cup for garnish
Salt
-In a 16 quart pot, add olive oil, cleaned and torn escarole leaves, chili pepper, and garlic
-Cover and simmer over medium heat, stirring occasionally, until greens wilt down, about 10 minutes
-Without draining, add cannellini beans and 1/4 tsp salt, stir to combine, and continue to simmer over medium heat for about 20 minutes
-Turn off flame, and fold in parmesan until it has melted
-Re-season to taste with salt, chili, and parmesan
-Serve in bowls and top with additional parmesan
