This is another take on an Italian favorite, minestra. I picked up some great chorizo at Natural Grocers the other day, and decided stew would be the healthiest of the options that I imagined! And since our meals have taken on an international flair lately, why not make a Mexican minestra. It’s a great one pot meal for fall.
- 2-3 TBSP extra virgin olive oil
- 2 cups cubed ham
- 1 bunch greens (kale, swiss chard, spinach), chopped
- 8 oz (or more) broth
- 4 small gold or red potatoes, diced
- 1 can cannellini (white kidney) beans, rinsed well
- 1 bunch cilantro, chopped
- Crumbled feta cheese or grated pepper jack (optional)
- Heat oil in large pan (like dutch oven). Add chorizo, stir and break up, brown well. When it's almost completely cooked, add ham.
- Add greens, broth, and potatoes. Cover pan and cook until potatoes and greens are done.
- Stir in beans and cilantro. Add salt, if needed. Add broth to the desired "soupiness" you like.
- Top with cheese and serve.