Minestra

Prep time: 15 minutes
Cook time: 2 hours, 50 minutes
Serves: 6 to 8

Kellie Bott of Sacramento enjoyed a wonderful spinach, bacon and bean soup at a little Italian restaurant in Placerville. She thought the soup was called "manasti" or something similar. She was hoping for a recipe.

"Minestra" is Italian for a medium-thick soup, usually containing vegetables and meat. Susan Miller of Auburn shares this recipe and says there are many versions of this soup, including regional variations across Italy. Some cooks add tomatoes; some use different kinds of beans. Miller says this soup freezes well.

• Ingredients:

2 cups dried Great Northern white beans

8 cups water

2 slices salt pork, diced (or bacon or pancetta)

1 cup chopped onions

2 tablespoons flour

2 teaspoons salt

½ teaspoon freshly ground black pepper

1 large bunch escarole or spinach, shredded

• Instructions:

Wash beans, cover with water, bring to boil, then turn off heat and let soak one hour. Drain and add 8 cups water. Bring to boil again, and cook on low for 1½ hours.

In a skillet, brown the salt pork and onions, then blend in the flour. Add browned salt pork to the beans and the salt and pepper. Cook another 30 minutes. Add escarole or spinach and cook another 30 minutes or until beans are tender. Season to taste.

• Per serving: 353 calories; 12 grams protein; 42 grams carbohydrates; 15 grams fat (6 saturated, 7 mono- unsaturated, 2 polyunsaturated); 16 milligrams cholesterol; 1,040 milligrams sodium; 1 gram fiber; 1 gram sugar; 39 percent calories from fat.