Warm up with a hearty soup!
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.
