minestra recipes

- 2 small vegetable marrows
- 2 swede
- 2 tomatoes
- 2 lbs French beans
- 6 ounces cheese
- 1 cup oil
- parsley
- saffron
- 2 potatoes
- sweet basil (plenty)
- 1/4 lb haricot beans
- 4 garlic cloves
- 1 lb pumpkin

- 2 cloves garlic
- 1 bay leaf
- 2 celery ribs
- 3 large carrots
- sea salt
- 1 onion or leek
- 1 sprig thyme
- fresh ground pepper
- 7 cups bean broth or water
- 2 tablespoons extra virgin olive oil
- 1/2 lb winter squash
- garlic
- 3-5 fresh sage leaves
- 1 large all purpose potato
- 1/2 medium cabbage
- 1/2 lb tuscan kale or cabbage or kale or swiss chard
- 8 slices of toasted rustic bread
- 4 cups cooked white beans
- 1 sprig rosemary

- fresh pepper
- 1 cup grated parmesan cheese
- 1/2 cup very finely minced onions
- 2 large eggs
- 1 lb ground beef
- 1 teaspoon salt
- 3 large carrots
- 8 ounces ditalini or tubetti or spaghetti
- 1 head escarole (about 1 pound)
- 6 quarts chicken broth
- 1 cup plain breadcrumbs

- 1/2 cup dried great northern beans or cannellini beans (If you can't find fava beans, use all small white beans--which will also reduce prep time)
- 8 ounces savoy cabbage, cut into 1 inch pieces (about 4 cups--loosely packed, don't substitute regular cabbage)
- 1/2 cup dried fava beans
- 1/2 head bibb lettuce, cut into 1 inch pieces (about 2 cups--loosely packed)
- 1 stalk celery
- 1 large onion
- 6 cups water
- freshly grated parmesan cheese (optional)
- extra virgin olive oil (optional)
- salt & fresh ground pepper
- 1 good sized carrot

- 1 carrot
- extra-virgin olive oil
- 1/2 cup dried great northern beans
- 1 large onion
- 1/2 head bibb lettuce, cut into 1-inch pieces (about 2 cups)
- 6 cups water
- 8 ounces savoy cabbage, cut into 1-inch pieces (about 4 cups)
- freshly grated parmesan cheese
- 1/2 cup dried fava beans
- 1 stalk celery

- 4 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh Italian parsley
- 3 lbs onions
- 1 teaspoon rubbed dried sage
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon dried basil
- 1 1/2 cups diced prosciutto
- 1 cup croutons
- 1 tablespoon flour
- 1 1/2 cups gorgonzola
- 1 cup dry marsala wine
- 5 cups chicken stock
- 1 teaspoon dried thyme
- 4 garlic cloves

- salt
- 100 g piece pancetta
- 4 garlic cloves
- fresh ground black pepper
- 2 onions
- 1 1/4 kg peas, in the pod (4 cups shelled, frozen peas offer a quicker alternative)
- 1/2 cup mint leaves
- 1/4 cup extra virgin olive oil
- 1/2 lemon, juice and zest of
- 1 celery heart
- 1 leek