Minestra

We called my Grandmother (the Italian one), Nonni (pronounced by us, nah-nee). This is one of her soups that I distinctly remember when I was growing up. This and pastina were the number ones. Really, I couldn't stand this soup when I was a kid. Something about the pepperoni just gave it this flavor that turned me right off. Now, being older and wiser (at least I'd like to think so), I love it. It's really a good for your soul kind of soup.


Nonni's Minestra

1 tablespoon olive oil
1 onion, minced
1 pound escarole, washed thoroughly, chopped and cooked seperately if bitter
1 can of canneloni beans
2 quarts chicken broth
2 garlic cloves minced
1 1/2 cups diced potatoes
1 1/2 cups chopped pepperoni (peel outside skin off the pepperoni) or cooked sausage

Saute onion in olive oil and heat until onion is transluscent. Add garlic, cook one minute more.  Add broth, beans, pepperoni, escarole and potatoes, cover and simmer until potatoes have tenderized. When the potatoes are tender it's ready to serve.  The flavor doubles overnight.

Bench Notes:
If you don't want a lot of grease from the pepperoni you can saute it in a frying pan and drain, then add to the soup. It also makes it more tasty.
This soup is delicious without any meat really.