1-27-23 Menestra, AKA beans and greens!

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen mixed vegetables

Fresh vegetables enhance flavor and nutrition.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is heart-healthy.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is richer in flavor.

black pepper

🥗Healthier: white pepper

💰Cheaper: black pepper

White pepper provides a milder flavor.

Welcome back to my channel; today I'm making a soup called Menestra, which is beans and greens.

Since escarole is unavailable, I'm substituting it with kale and curly endive.

Starting with 4 cups of chicken stock; you can use chicken broth if you prefer.

I have about 1 cup of diced pepperoni, cut into small chunks.

I also have some freshly grated Parmesan cheese, about a handful.

Next, I have 4 cloves of garlic, sliced.

I'm using olive oil, about 6-7 tablespoons, enough to cover the bottom of the pot.

I have red pepper flakes, about half a teaspoon, for some heat.

For beans, I'm using drained Great Northern and cannellini beans, leaving a little liquid for flavor.

Now, I'm going to cut the kale and curly endive into bite-sized pieces, using the ends as they become tender when cooked.

Once the greens are cut, I'm heating the olive oil in a Dutch oven pot.

I'll add the sliced garlic to the oil, making sure it doesn't brown to avoid bitterness.

Next, I'll add the red pepper flakes to the oil and garlic for flavor.

Now, I'm adding the chopped greens to the pot to start making the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary