Rachael Ray: Red Minestra Recipe

Rachael Ray: Red Minestra

Rachael Ray explained that she wanted to share some of her own home-cooking tips by preparing one of her mom’s favorite soups. She prepared Red Minestra and suggested making the beans from dried beans, not only because they’re cheapest, but because they have a better texture once the soup is done! For this recipe, she made cannellini beans, and then used them in her soup. Another reason her mom loves this soup is because she adds fennel. She balances it with a little heat, using a red chili pepper or red chili flakes.

This delicious soup is hearty and packed full of healthy flavor. Click next page to get the recipe.

Rachael Ray: Red Minestra Recipe Ingredients

For the Beans:

• 1 small onion – halved
• a few sprigs rosemary
• salt
• 1/2 lb white beans (cannellini)
• 1 large bay leaf
• 2 large cloves garlic – crushed

For the Soup:

• 1 small bulb fennel – quartered, cored, sliced thin
• 4 cloves garlic – sliced or chopped
• 1 large head escarole – cleaned, coarsely chopped
• 1 28-oz can Italian tomatoes
• 1 piece rind of Parmigiano-Reggiano
• 2 tbsp olive oil
• 1 large onion – chopped
• 1 red chili pepper – finely chopped, or 1 tsp dried red pepper flakes
• a little freshly grated nutmeg
• 1 qt chicken stock or “No-Chicken Stock”
• 1/4 lb malfatti (flat, jagged egg pasta) or broken flat lasagna sheets

Rachael Ray: Red Minestra Recipe Directions

1. Soak the beans overnight in water or quick-soak by covering by 2 inches with boiling water, then leave the m sit for an hour
2. Rinse the soaked beans, then put them in a pot
3. To the pot, add bay, onion, garlic, and rosemary
4. Cover with 2-3 inches of water, then bring to a medium rolling boil
5. Add salt and cook the beans to tender, about 40-45 minutes
6. Remove the herb stems, onion, bay, and garlic, and save

For the Soup:

1. Heat another pot over medium heat with olive oil
2. Add onions, fennel, garlic, and chili pepper, then season with salt and cook, partially covered, until tender, about 10-15 minutes, stirring often
3. Wilt the escarole into the pot and add a little nutmeg to the greens
4. Hand-crush the tomatoes and add them to the pot
5. Add the stock, saved beans, and the cheese rind
6. Simmer the soup for 20 minutes to let the flavors mingle
7. If the soup is too thick, add 2 C of water and bring to a boil
8. Add the pasta and cook until just tender
9. Take the cheese rind out and serve in shallow bowls topped with extra-virgin olive oil and cheese