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You can serve this hearty bean, pasta, and vegetable minestrone immediately, or chill it overnight and allow the flavors to blend. If you like, serve it country-style over thick slices of toasted Italian bread.
Purchased polenta complements this vegetarian entree.
Sicilians like their escarole -- a mild, leafy kind of endive -- sauteed with lots of olive oil and served with chewy bread to sop up the juices. For maximum flavor in this grilled adaptation of that idea, use the tangy Italian cheese, Pecorino Romano.