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Minestra recipe (Soup)

Yield: 6 servings

lb escarole or Swiss Chard, coarsely chopped
1 teaspoon olive oil
½ lb sweet or hot Italian sausage
1 tablespoon chopped garlic
1 can (16 or 19 oz.) cannelini beans, drained and rinsed
1 can (16 oz.) whole tomatoes in juice
2 lb all-purpose potatoes, peeled and cut in 1-inch chunks
¼ teaspoons crushed red pepper
4 oz Asiago or provolone cheese

Posted by Art99 on Mar 17, 2008


Combine escarole and ¼ cup water in large Dutch oven; tightly pack leaves and cover. Cook over medium heat until volume is reduced by half. Drain in colander, reserving ½ cup cooking liquid in cup.

Partially freeze sausage and slice before browning. Heat oil in Dutch oven over medium-high heat; add sausage and cook, turning frequently, 4 minutes or until browned. Add garlic and cook 30 seconds. Stir in beans and tomatoes with juice, breaking up the tomatoes. Bring to boil. Cook 3 minutes.

Reduce heat to medium-low. Stir in escarole with reserved cooking liquid, potatoes and red pepper. Cover and cook 20 minutes, until potatoes are tender. Stir cheese into minestra; remove from heat and let stand until cheese is partially melted, about 5 minutes. Ladle into 6 large bowls.

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