Minestra

Recipe Ingredients

4		Garlic cloves - (to 6) - crushed
1/8 lb	56g / 2oz	Pancetta - sliced, chopped
2 tablespoons	30ml	Extra-virgin olive oil
		= (2 turns around pan in a slow stream)
1		Onion - chopped (medium)
2 lbs	908g / 32oz	Escarole - washed, and
		Coarsely chopped
2		Cannellini beans - (14 oz ea) - drained
1		Prepared chicken stock or broth
		A couple pinches ground or
		Freshly-grated nutmeg
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
		Shaved Parmigiano-Reggiano - for topping
		Warm crusty bread - for mopping

Recipe Instructions

In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.

Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1A24) - from the TV FOOD NETWORK

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