Tommy Lasorda's Minestra e Fagioli
Updated Feb. 1, 2024
- Total Time
- About 1 hour, plus overnight soaking
- Rating
- Comments
- Read comments
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Ingredients
- 1pound cannellini dried beans or 2 19-ounce cans cannellini, drained
- 4heads escarole, about 3 pounds, washed (or the same weight of Swiss chard, dandelion greens or endives)
- ÂĽcup olive oil
- 5cloves garlic, finely chopped
- ÂĽpound pepperoni, thinly sliced and halved
- A pinch of fresh parsley
- A pinch of oregano
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
491 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 17 grams dietary fiber; 5 grams sugars; 27 grams protein; 955 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the dried beans in water overnight. Drain.
- Step 2
Blanch the escarole in lightly salted boiling water for three minutes. Drain and chop coarsely.
- Step 3
Heat the olive oil in a heavy pot over medium heat and saute the garlic until golden. Add the pepperoni, parsley and oregano and saute for one minute.
- Step 4
Add the beans, the escarole and three-quarters cup of water. (If using canned beans, add the beans to the pot 10 minutes before the end of the cooking time.) Season with salt and pepper. Cover and cook over medium heat for 30 minutes, stirring occasionally. Add one or more tablespoons of water during the cooking, if necessary.
Private Notes
Comments
Very similar to the recipe my family makes. We are from the Neapolitan region my great-grandmother used to make this bitter dish around Easter for us to remember the suffering Jesus has for us on the cross. We add to supressa or hot sausage not pepperoni and Greek olives to the dish, no beans. It is not a soupy and we serve with bruschta bread or italian bread.
Another family faviorate is escarole and beans which is far less bitter and is simply greens and cannellini beans
Very similar to the recipe my family makes. We are from the Neapolitan region my great-grandmother used to make this bitter dish around Easter for us to remember the suffering Jesus has for us on the cross. We add to supressa or hot sausage not pepperoni and Greek olives to the dish, no beans. It is not a soupy and we serve with bruschta bread or italian bread.
Another family faviorate is escarole and beans which is far less bitter and is simply greens and cannellini beans
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