Minestra Degli Spinaci

More simplified.. "Mineste"

Don't walk away from the table when you look at this dish,
I know it looks unappetizing, but it tastes sooo good and the
kitchen smells so fragrant during it's preparation.
Another classic Country Italian Soup handed down to me from
my nonna and my mom, quick and easy to prepare, perfect on
a cold afternoon!

*Serve this dish with fresh grated Parmesan Cheese
and Garlic Cheese Toast. These are a must!

2 lrg bags of Chopped Frozen Spinach (or Escarole)
2 cans Cannellini Beans (Great Northern White beans can be used if Cannellini can't be found)
1/4 cup Extra Virgin Olive Oil
2 lrg Cloves Garlic finely chopped
1/2 cup Water
Salt to taste
*Fresh Grated Parmesan or Romano Cheese (or blend)
*Garlic Cheese Toast

Saute finely chopped fresh garlic in olive oil till translucent and golden.
Do not brown! Add frozen spinach. Cook until spinach is warm and
all ice has melted. Add cans of Cannellini beans, including the liquid. Add water and salt to taste. Let Mineste cook for aproximately a half hour or more. The cooking time is very important, the longer it cooks the more the beans soften and break down making a smooth texture compared to a more watery base.

Serve in large bowl with plenty of *Parmesan Cheese and Garlic Cheese Toast.

Buon Appetito,

1 comment:

Susan Kelly Skitt said...

Okay, I'm here! I think I can handle this one Laurie girl. Looks yummy! This German girl (my maiden name was Zweitzig) loves Italian soups! My first husband who went home to be with the Lord was half Italian.

I'm going to print this up (once I get a new cartridge for my printer, it just ran out of yellow ink and shuts everything down, even the black... ughh!)