Thanks to Andrea Robinson and the morning crew at Fox 10 Arizona for highlighting Quiessence Restaurant at The Farm at South Mountain in their February edition of “Taste of the Town.” After a quick tour of the Farm property, she joined Tony in the kitchen to roll fresh pasta which turned into a quick midweek dish for viewers.

ABC 15’s Sonoran Living viewers enjoyed a wintery treat from The Farm at South Mountain. Watch as Quiessence Chef de Cuisine Tony Andiario shares his family recipe for Minestra Soup with Poached Egg. Handmade pasta make a quick cameo, but nearly steal the show!

Minestra Soup with Poached Egg
Makes 1 Gallon

Ingredients
3 qts Meat Broth
4 oz. Pancetta (Diced)
1 Large Onion (Diced)
1 Large Carrot (Diced)
1 Large Celery (Diced)
1 Large Fennel (Diced)
6 Clove Garlic (sliced thin)
2 c. Cooked Lima Beans
2 c. White Wine
4 c. Tuscan Kale (cleaned and chopped)
1 Egg (Per Bowl of Soup you’re serving)
Extra Virgin Olive Oil
Chopped Parsley
Parmesan Cheese
Salt & Pepper

Procedure
In a large pot render the pancetta in 2 tsp of olive oil until pancetta is a light golden brown. Remove and reserve pancetta.

Sweat out the onion, carrot, celery, fennel, and garlic.

Season with salt & pepper. Deglaze with white wine, add the meat broth and simmer 10-15 minutes until the vegetables are tender.

Add beans, pancetta, and greens.

Continue to simmer until greens are tender.

Season with salt & pepper to taste.

Remove a serving of soup to a smaller pot, poach an egg directly in the soup.

Serve with parsley and parmesan cheese.