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Meat, Italy

Neapolitan minestra maritata with bread

Neapolitan minestra maritata is a hearty Italian soup where pork meats and leafy greens simmer together in the same broth. It serves 4, takes 2 hours, rates as easy, and costs €3.20 per serving. The key is to add salt only at the end, since the salted meats already season the broth as they cook.

Naples' minestra maritata, a marriage of meats and greens simmered together into one big celebration soup.

Neapolitan minestra maritata with bread
Total time
2 h
Difficulty
Easy
Cost per person
€3.20
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

The name says it all, minestra maritata means married soup, the one where meats and greens marry together in the same pot over long, slow hours. What you get is a deep, slightly rich broth carried by celery and a parmesan rind, with tender pork and greens that have soaked up all that meaty flavor without falling apart.

This is a winter Sunday soup, the kind you let simmer while you get on with your day. It takes time but barely any attention, which makes it easy to host without stress in the kitchen. Mon Chou suggests it for days when you want something that sticks to your ribs without taking over your whole afternoon.

The ingredients

4 people

Fruits and vegetables

  • Savoy cabbage 500 g
  • Escarole or curly endive 400 g
  • Carrot 2
  • Celery stalk 2
  • Onion 1

Butcher

  • Pork chops or pork shank 600 g
  • Pork sausages 4

Dairy

  • Parmesan rind 50 g

Bakery

  • Country bread 6 slices

Pantry

  • Wateroften in the pantry 2 l
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Celery

The step by step recipe

  1. Put the pork in a large pot with the onion, carrot, and celery, cover with water, and bring to a simmer. 10 min

    Skim regularly, the broth will come out clearer.

  2. Let it cook gently, covered. 1 h

    The broth should barely simmer, for tender meat.

  3. Add the whole sausages and the parmesan rind, then keep cooking. 20 min

    The parmesan rind gives the broth a nutty flavor.

  4. Blanch the cabbage and escarole in salted water, drain, and add them to the pot. 15 min

    Press them lightly so they don't water down the broth.

  5. Remove the meats, cut them into pieces, and serve them in bowls with the greens, the broth, and toasted bread. 5 min

    Pull out the parmesan rind and eat it with a spoon, that's the secret.

Our tips to get it right

  • Pick a deep green savoy cabbage and a firm escarole, they hold up much better through long cooking than greens that are already wilting.
  • Keep an eye on the water level while the pork simmers, and top up with hot water if the broth reduces too much.
  • If you have time, make the pork broth a day ahead and skim the fat off once cold, it comes out clearer and is easier to finish on the day.

The variations

  • Swap the pork sausages for chicken sausages for a milder but still flavorful version.
  • For a meatless version, build the broth from a well seasoned vegetable stock and add beans in place of the pork.
  • To save time, use leftover cooked chicken or pork and cut the meat simmering step down to 20 minutes before adding the greens.

What to serve it with

  • Toasted country bread
  • A glass of light red wine
  • A citrus salad for dessert

Storage

Minestra maritata keeps 2 to 3 days in the fridge in a sealed container, and the flavor actually rounds out the next day. It freezes well for up to 2 months, just leave out the bread and add it fresh when serving. Reheat gently on the stove, adding a splash of water if the broth has thickened.

Questions about this dish

Can you use a different green instead of escarole?

Yes, extra savoy cabbage, chard, or firm spinach all work well. The main thing is choosing a green sturdy enough to hold up through a long simmer without turning to mush.

Do you need to blanch the greens before adding them to the broth?

Yes, it's worth the extra step. Blanching takes away the escarole's bitterness and lets you add already tender greens without watering down the broth.

Can this soup be made ahead of time?

Yes, it's actually better that way. Make the meat broth a day ahead, then just reheat it and add the blanched greens on the day you plan to serve it.

Why should you only add salt at the end of cooking?

Salted meats like the sausages already release salt into the broth as they cook. Tasting before adding salt keeps the soup from turning too salty once it reduces.

How long does it take to make a Neapolitan minestra maritata with bread?

Count 2 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Neapolitan minestra maritata with bread?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Neapolitan minestra maritata with bread cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, celery. Always check the labels of the products you buy.

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