Winter
Classic Borlotti Bean Minestrone
Popular on Food52
4 Reviews
Foodwriter97426
May 19, 2010
Sorry, that was a goof. I was trying to submit a recipe. Found the right place.
Foodwriter97426
May 19, 2010
Minestrone Soup
Makes 6 servings
1 medium onion, chopped
2 –4 cloves garlic, depending on size and preference, minced or crushed
olive or vegetable oil for sautéing
3/4 c dry cannellini beans, washed and picked over
1/4 c dry garbanzo beans, washed and picked over
6 cups water
1 bay leaf
2 tsp each fresh thyme, rosemary and oregano (or 1 tsp dried)
1 1/2 tsp salt
1 tsp pepper
1 cup cut green beans, fresh or frozen
1 cup sliced and quartered zucchini
1 pound (or more) peeled and seeded tomatoes, chopped, and their juice
2” piece of Parmesan cheese rind
1 small (about 10 oz) Napa cabbage
1/3c soup pasta, such as ditalini, orzo, tiny shells
1/2 c red wine
Shredded Parmesan cheese for garnish
Heat a heavy 4-quart (or larger) pot over medium-high heat. Add enough oil to coat bottom of pot (about 2 tbl). Add onions and garlic; reduce heat to medium. Sauté until onions are translucent. Add beans, water and bay leaf. Bring to a boil, then reduce heat to low. Simmer 1 1/2 hours or until beans are just barely tender.
Add herbs and seasonings, tomatoes, green beans and zucchini and cheese rind. Return to boil briefly, then reduce heat to low and simmer an additional 30 minutes.
In the meantime, thinly slice and chop cabbage. Add to soup along with the pasta and simmer 30 minutes.
At this point the soup can be refrigerated (or left on the stove with the heat off if serving within the hour) to be reheated before serving. When ready to serve, add wine and taste for seasoning. Serve topped with cheese, or pass cheese at the table.
Note: Soup can be made with canned beans. Use about 1 can cannellini and 1/2 can garbanzo, drained and rinsed. Sauté the onions until they are soft, then add beans along with everything except the cabbage and pasta and continue with above directions, simmering for 30 minutes before adding remaining ingredients.
Makes 6 servings
1 medium onion, chopped
2 –4 cloves garlic, depending on size and preference, minced or crushed
olive or vegetable oil for sautéing
3/4 c dry cannellini beans, washed and picked over
1/4 c dry garbanzo beans, washed and picked over
6 cups water
1 bay leaf
2 tsp each fresh thyme, rosemary and oregano (or 1 tsp dried)
1 1/2 tsp salt
1 tsp pepper
1 cup cut green beans, fresh or frozen
1 cup sliced and quartered zucchini
1 pound (or more) peeled and seeded tomatoes, chopped, and their juice
2” piece of Parmesan cheese rind
1 small (about 10 oz) Napa cabbage
1/3c soup pasta, such as ditalini, orzo, tiny shells
1/2 c red wine
Shredded Parmesan cheese for garnish
Heat a heavy 4-quart (or larger) pot over medium-high heat. Add enough oil to coat bottom of pot (about 2 tbl). Add onions and garlic; reduce heat to medium. Sauté until onions are translucent. Add beans, water and bay leaf. Bring to a boil, then reduce heat to low. Simmer 1 1/2 hours or until beans are just barely tender.
Add herbs and seasonings, tomatoes, green beans and zucchini and cheese rind. Return to boil briefly, then reduce heat to low and simmer an additional 30 minutes.
In the meantime, thinly slice and chop cabbage. Add to soup along with the pasta and simmer 30 minutes.
At this point the soup can be refrigerated (or left on the stove with the heat off if serving within the hour) to be reheated before serving. When ready to serve, add wine and taste for seasoning. Serve topped with cheese, or pass cheese at the table.
Note: Soup can be made with canned beans. Use about 1 can cannellini and 1/2 can garbanzo, drained and rinsed. Sauté the onions until they are soft, then add beans along with everything except the cabbage and pasta and continue with above directions, simmering for 30 minutes before adding remaining ingredients.
See what other Food52ers are saying.