Reheated Minestra with Olive Oil and Stale Bread

Author Notes

Although this isn't the dish most Italians call minestra, it's what my family from Lazio calls it. It's a mixture of lots of greens and beans, with enough liquid to soak up with your fresh bread the first day. However, eating minestra the next day is even better, with lots of extra virgin olive oil and stale chunks of bread to soak up the liquid. It's definitely not the prettiest of dishes, but the flavor more than makes up for it...oh, and it's really good for you too! https://www.christinascucina.com/minestra-healthy-greens-and-beans/ —Christina @ Christina's Cucina

Test Kitchen Notes

This is a classic Minestra -- delicious as written and also open to interpretation. ccincalif gives us a soup, (zuppa) that is hearty and loaded with healthful vegetables, with bread that soaks it all up, making it a filling meal. I made the minestra following the recipe with a few minor changes: I could not find fresh dandelion so I subbed escarole. I also started with 20 ounces of water but ended up using 32 ounces to make it a bit more soupy. My first bowl on day one was wonderful, rich, warming and quite filling, and the flavor of the olive oil gives this soup a real Italian flair. On day two, I added sliced pancetta to the mix and finished with a shaving of pecorino. It brought back memories of my family! I enjoyed every spoonful of this delicious soup. —sdebrango