Minestra

Ingredients

• 28 ounce .5 can cannellini beans drained
• 1 quart chicken stock see prepared
• 4 servings coarse salt and pepper black
• 2 pounds endive washed and coarsely chopped 2 medium bunches or 1 large bunch
• 4 cloves garlic crushed
• 2 pinches a couple ground nutmeg fresh grated
• 2 tablespoons olive oil extra-virgin 2 turns around the pan in a slow stream
• 1 medium onion chopped
• 0.1 pound pancetta sliced chopped
• 4 servings parmigiano-reggiano shaved for topping
• 4 servings warm for mopping

Equipment

• pot

Directions

1. In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes.
2. Add onions and cook 1 or 2 minutes longer.
3. Add the greens and wilt them down to fit them all in the pot.
4. 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.
5. Serve with shaved cheese, bread, and good red wine.