GARLIC ZONE 8 RECIPES

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2 GREENS MINESTRA WITH GARLIC BREAD CROUTONS | RACHAEL RAY ...



2 Greens Minestra with Garlic Bread Croutons | Rachael Ray ... image

Rach shares one of her favorite cold-weather Italian soups, minestra with beans, kale, escarole + garlic-Parm croutons.

Provided by Rachael Ray

Number Of Ingredients 34

Cook 1 ½ cups white beans with bay and onion in salted water until tender
40 minutes
and drain or use two 15-ounce cans cooked white beans
¼ cup EVOO
plus for croutons and to finish
¼ pound meaty pancetta or guanciale
minced (optional for vegetarian preparation)
1 small bulb of fennel
trimmed
cored and finely chopped
1 large onion
finely chopped
Salt
4 cloves garlic
crushed and chopped
1 teaspoon red pepper flakes
2 teaspoons lemon zest
½ cup white wine or white vermouth
1 bunch lacinato or flat kale
stemmed and chopped or shredded
1 escarole
chopped or shredded
1/8 teaspoon freshly grated nutmeg
2 quarts chicken bone broth or vegetable stock
1 chunk Parm rind
Juice of 1 lemon
Minced white onion
to serve
3 tablespoons EVOO
3 tablespoons butter
2 cloves crushed garlic
About 5 cups torn peasant or Italian bread
small bite-sized pieces
1 cup grated Parm

Steps:

  • Preheat oven to 375°F
  • For the soup, heat EVOO, about 4 turns of pan, in large Dutch oven over medium heat, add pancetta or guanciale (if using) and render 2 minutes
  • Add fennel and onion, season with salt, then sweat a few minutes
  • Add garlic, red pepper and zest, stir a minute, add wine and let it absorb
  •  Wilt in greens, season with salt and add the beans, nutmeg, stock or broth, 2 cups water and rind
  • Simmer at low-rolling boil 20 to 30 minutes, add lemon juice and adjust seasoning
  • Listicle: Rachael Ray 5-Quart Cast Iron Casserole Meanwhile, make the croutons
  •  In a skillet, heat EVOO and butter with crushed garlic, swirl a minute, then toss with bread
  • Transfer to foil- and parchment-lined baking sheet, cover with cheese and bake until brown and crisp
  • Serve soup in shallow bowls with croutons, raw minced onions and more EVOO and red pepper to pass

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