Winter Minestra (beans & greens) Soup >packed with kale!<

MILFdoesabodyGd

Rachael Ray Recipe. I was reminded of this recipe today, this soup is so delicious! And no, I don't know the calorie count When I make this as the weather gets cooler I plan on plugging it into the recipes to find out calories and macros.

Ingredients

2 tablespoons EVOO – Extra Virgin Olive Oil
1/3 pound thick-cut speck (smoked pancetta) or butcher thick-cut bacon, diced 1/8 inch
3/4 pound cremini or mixed wild mushrooms (or a mix of wood ear and cremini), thinly sliced
1 medium onion, halved across and thinly sliced
4 large cloves garlic, finely chopped or grated
2 small bundles or 1 large bundle (about a pound) lacinato or Tuscan black kale, stemmed and very thinly sliced
Salt and pepper
Freshly grated nutmeg, about 1/4 teaspoon
1 can cannellini beans
1 quart chicken, beef or mushroom stock (For a more traditional flavor of the traditional escarole and bean soup, use chicken -- I prefer beef or mushroom stock with the darker greens and the addition of meaty mushrooms.)
2 cups water
1 cup dried pasta such as penne rigate, mezze rigatoni or whole wheat short-cut pasta
1 tablespoon aged balsamic vinegar or balsamic drizzle
Pecorino cheese, for grating
Crusty bread, for mopping



Yields: Serves 4
Preparation

Heat a soup pot over medium to medium-high heat. Add EVOO, a couple of turns of the pan. Add speck or bacon and crisp, 2-3 minutes. Add mushrooms and brown, 6-7 minutes. Add onions and garlic, and cook 5-6 minutes more to soften.

Wilt greens into pot and season with a little salt, lots of pepper and some nutmeg. Add beans, stock and water to pot and bring up to a boil. Add pasta, reduce heat to low, rolling boil and cook until pasta is al dente. Check seasoning then serve in shallow bowls with some grated Pecorino on top and crusty bread alongside for mopping.

KimH313

how many calories ?

:laugh:

just kidding :flowerforyou: