Minestra: In Italian, Minestrare is a verb meaning to “hand out” or “to distribute.” This signifies a custom where the head of the family would hand out the the meal. A staple of cucina povera (the kitchen of the poor), Minestra is a dish known through out all of Italy. The ingredients are not set in stone but always begin with the basics, leafy greens, beans and sometimes leftover meats served atop day old bread or pasta.
Ingredients: 1 half of a Savoy cabbage, cut into chunks (if it is smaller in size, you can use the whole cabbage) 1 Rutabaga, cut into chunks 1 Spanish onion, cut into chunks 4 to 6 spicy Italian sausages, casing removed and broken into bits 2 cups of elbow pasta 10 to 12 cups of chicken or vegetable stock 1 can of Cannellini beans, rinsed 2 tbsp of Olive Oil Sprigs of fresh thyme
Method: In a large pot, add the olive oil and heat it gently. Brown the onion and add the sausage mixing well to break up any large chunks of meat. Add the cabbage and rutabaga mixing everything well. Add the chicken or vegetable stock and the sprigs of thyme and bring to a boil. Once it reaches a boil, turn down the heat, cover and let simmer for 30 minutes. Add the pasta and beans and cook for 8 to 10 minutes more (until pasta reaches desired doneness).
*Note: This recipe makes quite a large amount so it’s great for crowds! It also lends itself well to work week or school week lunches! For more easy recipes like this one check out Oreo’s cookbook available via: www.theoreocat.com
(Royalty Free music: “Sideways Samba” by Audionautix
@cabbage-patch-witch tagged me to post my best 6 selfies of 2016
As you can tell my hand is always touching my face 😂
I’m tagging @thunderflowerkid and really anyone else who wants to do this! (Jari already tagged the people who I’d tag anyway :P)