Rustic Minestrone

I got a request for this recipe.

I add escarole to mine simply because I love it! And white beans too! This is a very thick pasta soup. If you are laying off the pasta then just increase the beans and add more escarole!

You’ll need:

• 6 cloves of garlic chopped
• 1 cup onions chopped
• 1/2 cup carrots chopped
• 1 cup red potatoes cut into small cubes
• 1 cup prepared cannellini beans
• 2 cups chopped escarole
• 2 quarts of vegetable or chicken stock homemade or store bought
• 1 quart of boiling water
• 2 bay leaves
• 2 tsp dry oregano
• 1 28 can Italian plum tomatoes crushed by hand
• Salt n pepper to taste
• 1/4 cup grated Romano cheese
• 2 tablespoons extra virgin olive oil
• 1/2 lb dry pasta (ditalini)

Directions:

1. In a large soup pot add the olive oil and once hot add the potatoes, carrots, onions, garlic and sauté for 5 minutes
2. Now add the stock, boiling water, oregano, bay leaves, tomatoes with all the juice, salt and pepper to taste
3. Bring this to a boil, lower to a simmer cover and let cook for 30 minutes
4. Now turn up the heat add the pasta and the beans
5. Leave uncovered and stir a couple times while the pasta is cooking
6. Once the pasta is done taste for salt and pepper and remove from the heat and add the chopped escarole and stir into the soup
7. Put the lid back on and let sit for 5 minutes. Remove the lid and stir in the romano cheese and serve

Daniel Mancini

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