MINESTRE TUTORIAL

I saw Rachel Ray, of Food Network's "30 minute meal" fame, make this italian soup last year, and she made it sound so delicious, I just had to try it. It is a family recipe, I believe she said was made in her home as she was growing up. She pronounced it "mi-nest". (short "i")

4-6 cloves garlic, chopped fine
1/8 pound pancetta, chopped fine
2 T olive oil
1 medium onion, chopped
1 large bunch escarole, washed and coarsely chopped
2 (14 oz) cans cannellini beans, drained and rinsed
1 QT chicken stock
A couple pinches ground nutmeg, or fresh grated nutmeg
Shaved Parmigiano-Reggiano, for topping
Warm, crusty bread, for mopping

In large, heavy pot over med. heat, saute garlic and pancetta in olive oil for 3 min. Add onions and cook 1-2 min longer
Add the greens and wilt down slightly. Add beans, broth, and nutmeg, s & p to taste.
Cook on moderate to high heat for 12 min., or until greens are no longer bitter. Serve with shaved cheese, bread, and good wine.

Here are my ingredients, just waiting for me! I did switch out the white Pinot Grigio here in the photo for an exemplary red wine:
MICHELE CHIARLO
BARBERA D' ASTI
(recommended by my butcher as a "fine' wine under $12)

Here is the pancetta (italian bacon), sauteed with the garlic.
May I tell you the smell is incredible?

Minestre is simmering, wilting down the escarole.

You will never know the sheer joy I had when seated in front of this steaming bowl of one of my all-time favorite soups. (the wine helps!)
After I prepared this last year, Ave and I were smitten. We simply could NOT stop eating this soup.
Unfortunately:
The beans, mixed with the bitter greens and the garlic, makes for....well, you know what.
Suffice it to say, we did not venture out for approximately 24 hours.
If you know what I mean.