Minestrone Di Fagioli con Prosciutto E Cicoria
Bean soup with ham and curly endive

1 1/4 cups dried cannellini beans (soaked overnight)
1 bay leaf
1 lg meaty ham bone
1 1/2 lb curly endive, outer leaves trimmed
1/3 cup extra virgin olive oil
3 garlic cloves, finely chopped
1 sm onion, finely chopped
pinch crushed red pepper flakes
1/2 cup medium soup pasts, such as ditali
2 tsp salt/fresh ground black pepper to taste

Place presoaked dried beans in a pan with cold water to cover by 3 inches. bring to a boil, reduce the heat, and simmer with the bay leaf and ham bone, until tender. About 1 hour.

When the beans are tender, remove the ham bone and cut off the meat, dice it, set it aside and discard the bone. Don't drain.

Trim the bottom off the curly endive. Wash it, pat dry and cut into 1/4 inch wide ribbons, then chop roughly.

Warm the olive oil in a skillet large enough to hold the curly endive. Add the garlic and onion. saute over medium-low heat just until softened, about 5 minutes. Add the pepper flakes and saute for 1-2 minutes.

Add the curly endive to the skillet, and toss well. Cover the pan and cook over medium-low heat for 5 minutes. Transfer the mixture to the bean pot. Turn the heat to medium highand add the pasta and salt. Cook until the curly endive and pasta are tender, about 10 minutes. Sitr in the pepper and check seasonings before serving.

orion wrote:

> Minestrone Di Fagioli con Prosciutto E CicoriaBean soup with ham and
> curly endive 1 1/4 cups dried cannellini beans (soaked overnight)1 bay
> leaf1 lg meaty ham bone1 1/2 lb curly endive, outer leaves trimmed1/3
> cup extra virgin olive oil3 garlic cloves, finely chopped1 sm onion,
> finely choppedpinch crushed red pepper flakes1/2 cup medium soup
> pasts, such as ditali2 tsp salt/fresh ground black pepper to
> taste Place presoaked dried beans in a pan with cold water to cover by
> 3 inches. bring to a boil, reduce the heat, and simmer with the bay
> leaf and ham bone, until tender. About 1 hour. When the beans are
> tender, remove the ham bone and cut off the meat, dice it, set it
> aside and discard the bone. Don't drain. Trim the bottom off the curly
> endive. Wash it, pat dry and cut into 1/4 inch wide ribbons, then
> chop roughly. Warm the olive oil in a skillet large enough to hold the
> curly endive. Add the garlic and onion. saute over medium-low heat
> just until softened, about 5 minutes. Add the pepper flakes and saute
> for 1-2 minutes. Add the curly endive to the skillet, and toss well.
> Cover the pan and cook over medium-low heat for 5 minutes. Transfer
> the mixture to the bean pot. Turn the heat to medium highand add the
> pasta and salt. Cook until the curly endive and pasta are tender,
> about 10 minutes. Sitr in the pepper and check seasonings before
> serving. Orion...the recipe you pesented is similar to one my Dear
> sweet Swedish Grandmother ( Svenska Mor Mor)
> or my mother's Mother. I remember such repasts from my youth!
> However as GOOD as it IS..it can be "modernised" with "Absolute
> Nutriton" in mind as well as what "KOSHER" Balance may also be
> attached..LOL!
> The TASTE will also be enhanced 10 fold over the already delicious
> combinations.
>
> Here goes: When the beans are "pre-soaked...use several "soaks" until
> the beans ( Fagiole) begin to split...this takes usually about 3 to 5
> days with water changes daily! When you notice the Coteledon poking
> its little leafy head from the bean...you have brought it to LIFE as
> well to a fullness of flavor as well as Nutrional Protien found in
> "Sprouted Beans ONLY" Then add your WHITE Onions for the "highest"
> value of nutrition, even though both red, (purple) and yellow (
> Spanish) Onions may have more flavor. The White Onion ( even to MY
> surprise) was technically found to have maximum value where "healing"
> chemistry is concerned. As far as Wheat type flour PASTA is
> concerned...leave it out as we now will have a NON "KOSHER" (
> compatible) chemistry.. There are veggetable Pastas that are really
> quite good! Wheat and MEAT do NOT mix where correct digestion is
> concerned. Sic: IBS As much as I LOVE Clams Vongola...with Linguini
> with pepper and Garlic.( I like Lotus root starch as a
> thickener,,Kosher fer sure) ) Clams and Starch types Pasta are
> definitely NOT a "KOSHER" (Balanced/compatible) item!
>
>
> Since I've been on this "KICK" of absolute "Balance" as far as
> "compatible" foods are concerned ( a part of living longer) I've had
> to give up a few delights once enjoyed in my younger and more foolish
> days! Near Death and "IN" Blindness after age 58 showed me my
> Blunders and it took about 6 yrs from then to correct same by using
> LOGIC and Balance. Today my eyes are 20/20..my Mytochondrial
> sequencing is standing still in time in the seven year slot between
> 35 and 42. I HOPE to prove to the WORLD that ANYONE can do the same!
> AGING is NOT an OPTION readily acceptable! In case you are "doubting"
> what I say...I CAN give you instances atttributed to at least
> four groups on Earth who live and breed through age 175 and LIVE to
> about 250.Another Group in the XIan Min Province HIGH in the Himalayas
> live past 900 yrs in the high clean air over 13000 feet! These are
> known as " The Mystics"...perhaps some of you have heard of them??
> IF any of you ARE interested in better health coupled with LONGER
> life, I can and will gladly point the way to same. I have
> "RE-discovered" it for myself and happily have the renewed physical
> attributes to prove it! I also have many clients who also have found
> that I am NOT full of B-S!! (Because they too are enjoying same). This
> is NOT SPAM..it is the TRUTH as has graced my life and the lives of
> others I serve without cost! GOD flies my "conveyance of Life"! I'm
> just a passenger! BUT I LISTEN to HIM/HER with an open mind and a
> willing heart! So far so good!! B-0b1
>
>
>
>
>
>
>
>
>
>

--
"Beaten Paths are for Beaten People". -- Anon.