I had " never even heard of Greens & Beans " until my wife came into my life.   She is originally from Upstate New York and a lot of the restaurants there serve them.   Some serve them as a side dish and some serve them basically as a soup .....

        Anyway ...after my first taste of them it was basically " Love at First Taste ! "   So of course I had to work on it a little more ... trying this and that ... one thing and then another ... to come up with my final version which is basically a " Stand Alone Meal ".

        My wife's aunt from upstate New York, whose favorite meal in the whole world is " Greens & Beans " noted, when she tasted my version, that it was the best she ever tasted and wanted to know what I did differently in my version so she could change her recipe .... ( and of course I told her ).

" If you only try one recipe on my website This is the one to try ! "

Ingredients:

•   4 - regular or thick slices of smoked bacon - (Applewood smoked is my favorite) - ( #1 )

•   2 1/2 - lbs. of fresh Endive or Escarole - (2 medium bunches or 1 large bunch) - ( #2 )

•   6 - cups ( 48 ozs. ) of chicken stock - ( broth can also be used instead )

•   2 - 16 oz. cans of Cannelli beans - ( undrained - pinto beans can also be used )

•   1 - Tablespoon of extra virgin Olive Oil

•   8 - Garlic cloves - ( minced or finely sliced )

•   1 - Medium Onion - ( chopped )

•   Pinch of ground nutmeg - ( about " 1/8 " or " 1/4 " teaspoon or to taste )

•   Salt & Pepper - ( to taste )

•   1 - 1 lb. box of Elbow Macaroni or Rotini - ( #3 )

•   Grated or fresh shredded Parmesan cheese for topping meal - ( I use fresh shredded )

Directions:

1.   In a soup pot over medium heat add the olive oil, minced garlic, and cutup bacon and Saute for about 3 minutes.

2.   Add chopped onion to pot and saute for about 2 more minutes.

3.   Add chicken stock.

4.   Add salt, pepper, and nutmeg to pot and stir.

5.   Turn the heat up on high and when it just starts to boil ... turn it down to medium.

6.   Chop Endive or Escarole into bite size pieces and add to pot, cooking until they wilt down into the soup mixture.

7.   Add Cannelli or pinto beans to the soup mixture.

8.   Simmer on low for at least one hour or more.

9.   Cook your choice of Pasta in a separate pot to your desired firmnest.

10.   Then place your cooked pasta in a bowl ... spoon the soup mixture over your pasta ... add your desired Parmesan cheese ... and then ...

( #1 )  -  The original Italian Minestra recipes call for pancetta ... " but trust me " ... Bacon is essential for this recipe.

• To cut the bacon I lay it log ways right to left ... then cut it right to left in small strips.

( #2 )  -  Kale or spinach can also be used in a pinch if you can't find Endive or Escarole - ( baby spinach is the best alternative ).


Here is a little know " food fact " about " Spinach ! " When eaten raw, such as in a salad, it is truly good for you. However the full vitamin potential of " Spinach ", unlike other leafy vegetables, only reaches it " full vitamin and mineral potential when COOKED ! " So always cook your Spinach !

( #3 )  -  Barilla pasta has become my best choice of all boxed pasta for three reasons: - ( pictured below )

1. The majority of them also are available in a " Ready Pasta " version which saves time in the cooking process.

2. The majority of them also are available in a " Gluten-Free " version for those that have a Gluten Problems.

3. They all have a great flavor, taste, and their price is normally comparable to other brands.


         






            OPTION #2:

            In " STEP # 9 " above instead of cooking a box of your pasta of choice ..... during the last 15 minutes of the soup simmering just add a bag of the " Ready Pasta " ( which is an 8.5 oz. package ) and enjoy as a side of soup for another Italian meal or simply as a soup meal within itself.



            OPTION #3:

            For meat lovers  -  In " STEP # 2 " above add 1 lb. of Italian Sausage ( mild or hot - " but remember it will change the final taste if added " ) and cook until the sausage is no longer pink and then continue with the rest of the recipe.



            OPTION #4:

            For meat lovers  -  In " STEP # 7 " above add small " pre-cooked " Italian meatballs ( " but remember it will change the final taste if added " ) whether they are homemade or purchased.



---

or at ( russpickde@comcast.net )


~ ~ ~ ~ ~ ~