Minestra with escarole & beans
My dad came to visit this weekend. He turned 80 last December and still manages to drive everywhere! For Christmas he visited my brother who lives in South Carolina, about 8 hours from dad's house. We were so nervous about him driving but he made it, no problem.
Anyway I wanted to make something that he hadn't had for a long time. I had a leftover roasted chicken that I didn't want to throw away so decided on a Minestra. Mom used to prepare with chicken stock adding pepperoni, pork, and cannellini beans.
I decided on the wedding soup style Minestra, minus the meatballs.
For the stock:
Chicken
Garlic
Onion
Salt & pepper
I put the leftover chicken in a stock pot, covered with water, seasoned with salt and pepper, 1 tablespoon of minced garlic, and 1/2 of a small onion, chopped. Cover, and allow this to simmer for several hours, until broth is a nice yellow. Remove chicken from stock and allow to cool.
For the Minestra:
2 carrots
2 bunches escarole
2 eggs
celery seed
parsley
2 cans cannellini beans
Add to the stock 2 carrots, sliced, 1/4 teaspoon celery seed, 2-3 tablespoons parsley and simmer. Meanwhile pick chicken from bones and add to stock. Wash and trim bottoms of escarole. When carrots are tender add escarole to pot and continue to simmer until escarole is tender. Next add cannellini beans and additional salt and pepper to taste. Continue to simmer until beans are hot. Beat eggs in a bowl and slowly add to simmering soup, stirring constantly. Serve with Italian bread and grated Romano cheese.
Dad loved it... I hope you do too!
(photo courtesy cleanerplateclub.wordpress.com)
Anyway I wanted to make something that he hadn't had for a long time. I had a leftover roasted chicken that I didn't want to throw away so decided on a Minestra. Mom used to prepare with chicken stock adding pepperoni, pork, and cannellini beans.
I decided on the wedding soup style Minestra, minus the meatballs.
For the stock:
Chicken
Garlic
Onion
Salt & pepper
I put the leftover chicken in a stock pot, covered with water, seasoned with salt and pepper, 1 tablespoon of minced garlic, and 1/2 of a small onion, chopped. Cover, and allow this to simmer for several hours, until broth is a nice yellow. Remove chicken from stock and allow to cool.
For the Minestra:
2 carrots
2 bunches escarole
2 eggs
celery seed
parsley
2 cans cannellini beans
Add to the stock 2 carrots, sliced, 1/4 teaspoon celery seed, 2-3 tablespoons parsley and simmer. Meanwhile pick chicken from bones and add to stock. Wash and trim bottoms of escarole. When carrots are tender add escarole to pot and continue to simmer until escarole is tender. Next add cannellini beans and additional salt and pepper to taste. Continue to simmer until beans are hot. Beat eggs in a bowl and slowly add to simmering soup, stirring constantly. Serve with Italian bread and grated Romano cheese.
Dad loved it... I hope you do too!
(photo courtesy cleanerplateclub.wordpress.com)
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Sophie, Key Ingredient Chief Blogger
Sophie@keyingredient.com