A minestra is a hearty soup like a chowder that is very popular in the cold months. This one is simple, delicious, filling and economic.
This minestra features dandelion, red kidney beans and chick peas. Canned beans and chick peas are fine. Goya is my favorite brand. Just be sure that you throw away the liquid in the can and rinse them. They are packed with ascorbic acid and other preservatives not to mention too much salt.
To begin with, make a soffritto of chopped celery, a carrot, a small onion and a finely diced small potato. Wash the dandelion well and chop up. IF you have made the vegetable broth, heat up about a quart. In a pince, hot water will do. It-s good to add a little tomato concentrate but this optional.
Use a nice pot and cover the bottom with good EVO. Place the soffritto and stew slowly in low heat. As spices, add a tad of red pepper flakes, a few leaves of bay leaf and a teaspoon of fennel seeds. When the onions are translucent add the dandelion and some broth or water. Stir well and add the beans and chick peas. Taste for salt. Cook on medium heat until the greens are done. Serve with rustic Italian bread and add some raw EVO to the dish. You will be restored.
Buon appetito
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