No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Minestra Maritata

Try this recipe from Nate Appleman's "A16 Food and Wine" for a hearty meal.

  • servings: 6

advertisement

advertisement

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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Ladle soup into warmed bowls; drizzle with olive oil and serve immediately.

Source
The Martha Stewart Show, February Winter 2009

advertisement

advertisement

Reviews (5)

  • 2 Apr, 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!

  • 9 Feb, 2009

    Hi mart923 -The recipe

  • 9 Feb, 2009

    Hi mart923 -The recipe

  • 9 Feb, 2009

    Can you leave out the pancetta and prosciutto? Are there non-pork substitutes?

  • 9 Feb, 2009

    Ok - now I see it as a separate recipe - thanks!