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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 4094_020909_minestramaritata_l.jpg
Ingredients Ingredient Checklist Coarse salt 4 ounces (1/2 bunch) dandelion greens, coarsely chopped 1 bunch (6 ounces) rapini, tough stems removed and coarsely chopped 6 cups coarsely chopped cabbage (about 1/2 head) 1/4 cup extra-virgin olive oil, plus more for serving 2 ribs celery, chopped 2 cloves garlic, crushed 1 bay leaf 1/4 teaspoon crushed red-pepper flakes 1 ounce pancetta, chopped (about 1/4 cup) 2 cups Cheese Brodo 1 cup Prosciutto Brodo Chicken Meatballs
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 4094_020909_minestramaritata_l.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
4094_020909_minestramaritata_l.jpg
4094_020909_minestramaritata_l.jpg
Ingredients
Ingredients
- Coarse salt 4 ounces (1/2 bunch) dandelion greens, coarsely chopped 1 bunch (6 ounces) rapini, tough stems removed and coarsely chopped 6 cups coarsely chopped cabbage (about 1/2 head) 1/4 cup extra-virgin olive oil, plus more for serving 2 ribs celery, chopped 2 cloves garlic, crushed 1 bay leaf 1/4 teaspoon crushed red-pepper flakes 1 ounce pancetta, chopped (about 1/4 cup) 2 cups Cheese Brodo 1 cup Prosciutto Brodo Chicken Meatballs
Directions
Bring a large pot of salted water to a boil over high heat. Add dandelion greens and cook until wilted, about 3 minutes. Using a slotted spoon or a wire skimmer, transfer greens to a colander to drain. Add rapini to boiling water and cook until soft, 3 to 5 minutes. Using a slotted spoon or a wire skimmer, transfer rapini to a colander to drain. Add cabbage to boiling water and cook until wilted, about 3 minutes. Drain and set greens aside.
In a large, heavy-bottomed pot, heat olive oil over medium heat. Add celery, garlic, bay leaf, and red-pepper flakes. Cook, stirring occasionally, until celery and garlic are soft and translucent, about 3 minutes. Add pancetta and cook, stirring occasionally until lightly browned and crisp, about 3 minutes. Stir in greens and both brodos. Let simmer until greens are tender, about 10 minutes; season with salt and pepper. Add meatballs during the last 5 minutes of cooking, if desired.
Ladle soup into warmed bowls; drizzle with olive oil and serve immediately.
Reviews (5)
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Reviews (5)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 04/02/2009 this soup is fantastic! I made it over a couple of nights starting with the two brodos and then finishing it on the second night. I used tuscan kale, green cabbage and baby bok choy! I didn't make nearly the amount of recommended brodo just a couple cups or so, which was fine. So hearty and healthy and flavorfully delicious! Can't wait to make it again!
Martha Stewart Member Rating: Unrated 02/09/2009 Hi mart923 -The recipe
Martha Stewart Member Rating: Unrated 02/09/2009 Can you leave out the pancetta and prosciutto? Are there non-pork substitutes?
Martha Stewart Member Rating: Unrated 02/09/2009 Ok - now I see it as a separate recipe - thanks!
Martha Stewart Member
Rating: Unrated 04/02/2009
this soup is fantastic! I made it over a couple of nights starting with the two brodos and then finishing it on the second night. I used tuscan kale, green cabbage and baby bok choy! I didn’t make nearly the amount of recommended brodo just a couple cups or so, which was fine. So hearty and healthy and flavorfully delicious! Can’t wait to make it again!
Rating: Unrated
Rating: Unrated 02/09/2009
Hi mart923 -The recipe
Can you leave out the pancetta and prosciutto? Are there non-pork substitutes?
Ok - now I see it as a separate recipe - thanks!
All Reviews for Minestra Maritata
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Minestra Maritata
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
