I made a yummy soup for lunch from an old Italian family recipe. I don't know how to spell it, but phonetically my mom called min-A-sha. She made it with a variety of dark greens like Swiss chard, escarole, spinach, even green beans, depending what was in season or at hand.
Today I used kale. I have created my own version from my mom's original recipe. Anyone who knows me, knows I hardly ever make the same dish exactly the same way twice. That is why I call this Adventures in the Kitchen. I like to try different combinations of flavors to see what happens.
I hope you enjoy it. I would love your feedback if you try the recipe.
1 small onion coarsely chopped
1/4 red pepper seeded and coarsely chopped
4 mushrooms sliced
1 medium thin skinned potato cut in 1/2 inch cubes
1/2 tsp of red pepper flakes
1 T butter
1 T olive oil
2 cloves of garlic minced
3 cups chicken stock
1 can of garbanzo beans (or other legume of choice) drained and rinsed well
1 bunch of kale (or other dark leafy greens or beans) very coarsely chopped
Salt and pepper to taste
Grated Romano cheese (or other hard Italian cheese)
Crusty day old bread
Gently heat butter and olive oil in a 2 qt pot. Add onion, red pepper, mushrooms, potatoes, and red pepper flakes and saute for 3 minutes. Add garlic and sauteed another minute. Add chicken stock and beans. Bring to boil then simmer about 10 minutes. Add greens and simmer until greens are soft, but not mushy. Serve with grated Romano cheese and day old crusty bread.