Shelling Bean Minestrone Food

MINESTRONE WITH BURRATA TOASTS

Steps:

• Make the minestrone: Put the beans in a large pot or bowl and add enough water to cover by a few inches. Let soak in the refrigerator overnight.
• Drain and rinse the beans. Heat the olive oil in a large Dutch oven over medium heat. Add the pancetta and cook, stirring, until the fat is rendered, about 3 minutes. Add the leek, carrots and celery; cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the tomato paste, garlic, rosemary and red pepper flakes and cook until sizzling, about 1 minute.
• Add the chicken broth, 2 quarts water and the crushed tomatoes; bring to a simmer, then add the drained beans, bay leaves and Parmesan rind. Simmer until the beans are almost tender, 45 to 50 minutes. Season with 1 1/2 teaspoons salt.
• Add the butternut squash and escarole to the pot and cook until all the vegetables and the beans are very tender, 15 to 20 minutes. Add the ditalini and cook until al dente, 8 to 10 minutes.
• Meanwhile, make the toasts: Preheat the oven to 400˚ F. Arrange the bread on 2 baking sheets and bake until crisp and golden, 3 to 4 minutes per side. Rub one side with the garlic clove, brush with the olive oil and season with salt and pepper. Spread the burrata on the bread and sprinkle with oregano and red pepper flakes. Return to the oven just to heat the burrata, about 2 minutes. Drizzle with olive oil.
• Remove the bay leaves from the soup; stir in the parsley. Ladle into bowls and drizzle with olive oil. Serve with grated Parmesan and the burrata toasts.

SHELLING-BEAN MINESTRONE

Steps:

• Combine shelled beans, fennel bulb, whole shallot, halved carrot, and smashed garlic cloves in a medium pot; add water to cover by 2 inches. Add 1 tablespoon salt and bring to a boil over medium-high heat, then reduce heat and simmer until beans are creamy in centers, 40 to 50 minutes. Season to taste toward end of cooking.
• Meanwhile, bring a pot of water to a boil and prepare an ice bath. Using a paring knife, lightly score bottom of each tomato with an X. Add tomatoes to boiling water and blanch until skin pulls away, 20 to 30 seconds. Transfer to ice bath. When cool enough to handle, peel tomatoes, remove seeds, and coarsely chop. (You should have about 2 1/2 cups.)
• Heat oil in a medium pot over medium-high until shimmering. Add chopped fennel and shallot and sliced carrots; season with salt and pepper. Cook, stirring occasionally, until vegetables are golden in places, about 5 minutes. Stir in minced garlic; cook until fragrant, 30 seconds. Stir in tomato paste and cook, stirring, until toasted, 1 minute more. Add chopped tomatoes; cook until tomato juices reduce slightly, about 3 minutes. Stir in pole beans and water or stock; season. Bring to a boil, then reduce heat to low and partially cover. Simmer until vegetables are tender and flavors meld, about 30 minutes.
• Cook pasta in a pot of salted boiling water until al dente; drain. Stir 2 cups cooked shelling beans into soup; season with salt and vinegar to taste. Just before serving, stir in greens. Divide pasta and soup among bowls, and serve with a drizzle of oil and sprinkles of parsley and red-pepper flakes.

MINESTRONE WITH SHELL BEANS AND ALMOND PISTOU

Steps:

• In a large pot over medium-low heat, heat the oil. Tie rosemary, thyme and parsley in a bundle with kitchen string if desired (this makes it easier to fish out later). Add the herbs, leeks, garlic, zucchini or yellow squash, carrot, salt and pepper to the pot and sauté until the vegetables are golden, 10 to 15 minutes.
• Add broth, shell beans, tomatoes, green beans and 4 cups water to the pot. Simmer partly covered until the beans are tender, 30 to 45 minutes. Discard herbs. Thin with a little water if the soup is too thick.
• Prepare the pistou: Pulse the basil, almonds, tomato, Parmesan, garlic and salt in a food processor until basil is chopped and all the ingredients are combined. Drizzle in olive oil while the motor runs and continue processing until a paste forms. Serve the soup with dollops of the pistou, letting people add more as needed.

CLASSIC MINESTRONE

Steps:

• In a casserole heat the olive oil. Add the onions and cook until golden, about 5 to 7 minutes. Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes. Add the beans, bay leaf and thyme and toss for 1 minute. Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful with the amount of salt since Parmesan rind will add a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered, for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with some pesto.

SIMPLE ITALIAN MINESTRONE SOUP

Steps:

• In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high, if you need to, and cook, tossing regularly, until the veggies soften a bit (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.
• Add the zucchini or yellow squash and green beans. Season with paprika, rosemary, and a generous pinch of kosher salt and pepper. Toss to combine.
• Now add the crushed tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using.) Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.
• Uncover the pot and add the kidney beans. Cook for another 5 to 10 minutes.
• Finally, Stir in the parsley and fresh basil. And, if serving immediately, stir in the cooked pasta and simmer ever so briefly till the pasta is warmed through; do not overcook. (See Cook's Tip #2)
• Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve the minestrone hot in dinner bowls with a sprinkle of grated Parmesan (optional.)

MINESTRONE WITH SAUTEED CROUTONS AND PARMIGIANO-REGGIANO

Steps:

• For the Sauteed Croutons: Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil. Remove the garlic, add the bread cubes and toss to coat. Saute until golden brown on all sides, season lightly with salt. Remove to a plate lined with paper towels.
• For the Soup: Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook for 15 to 20 minutes. Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the puree and the whole beans to the simmering soup. Simmer the soup for about 5 minutes. Add the spinach and cook for 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with sauteed croutons and cheese.

MINESTRONE SOUP WITH PASTA, BEANS AND VEGETABLES

Steps:

• In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

PASTA E FAGIOLI WITH BORLOTTI BEANS

Steps:

• Bring a pot of water to a boil. Lightly score bottom of each tomato with an X, using a paring knife. Add tomatoes to boiling water and blanch until skin is pulling away, about 1 minute. Transfer tomatoes to a bowl of ice water. When cool enough to handle, peel tomatoes and coarsely chop. (You should have about 5 cups.)
• Place beans in a medium pot and cover with about 4 inches of water. Generously salt and bring to a boil over medium-high heat. Reduce heat and simmer until beans are creamy in the center, 40 to 45 minutes; drain.
• Meanwhile, heat oil in a medium pot over medium-high heat until shimmering. Add onion, celery, carrot, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until vegetables are softened and golden in places, about 5 minutes. Add Parmesan rind, tomatoes, and basil. Cook until tomato juices reduce and thicken slightly, about 3 minutes. Add water and bring to a boil. Reduce heat to low and partially cover pot. Simmer soup 40 to 45 minutes.
• Stir in 1/2 teaspoon salt, beans, and pasta; simmer until pasta is cooked, about 15 minutes. Remove basil sprigs and Parmesan rind. Serve with a drizzle of oil and grated cheese.