White Bean Minestrone Food

MINESTRONE

Steps:

• In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.
• In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.
• Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired. Serve the soup with the Parmesan, the bruschetta, and the sausages.

SWISS CHARD AND WHITE BEAN MINESTRONE

Steps:

• Melt the butter in a saucepan over medium heat. Add the onion and cook for 4-5 minutes to soften. Add the swiss chard and cook for 5 minutes, stirring often until softened. Add the stock and beans and gently bring to a boil. Season with sea salt and black pepper.
• Toast the ciabatta until golden on both sides. Rub the toasted bread with the cut sides of the garlic, then place each one in a serving bowl. Drizzle each piece of bread with olive oil and ladle soup over the bread. Sprinkle with parmesan cheese and serve immediately.

BUSH'S RED, WHITE AND BEAN MINESTRONE

Steps:

• Heat oil over medium heat in a medium saute pan. Add sauage, brown well.
• Add tomato paste, cook 5 minutes till brown.
• Add onions thru oregano. Cook till garlic is aromatic, about 5 minutes.
• Pour into a 4 quart slow cooker. Add tomatoes and chicken stock.
• Cook on low setting for 6-7 hours or till vegetables are tender.
• Stir in beans, zucchini, spinach, and pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed thru and spinach has wilted.
• Pour the soup into bowls. Top with pesto and parmesan cheese.

WHITE BEAN MINESTRONE

Steps:

• Cook onion, celery, and carrots in oil, over med-high heat in a large saucepan, stirring occasionally for about 4 minutes.
• Add 2 cups water plus all remaining ingredients, except for cheese.
• Cover and let boil, reduce heat and simmer for 10 minutes, or until the potatoes are tender.
• Sprinkle Parmesan on top and serve.

MINESTRONE WITH WHITE BEANS AND ITALIAN SAUSAGE

Steps:

• In a lare pot heat the oil over moderately high heat. Add the sausage and cook, stirring frequently, until browned, about 5 minutes. Remove the sausage with a slotted spoon.
• Reduce the heat to moderate. Add the onion, carrot, celery, garlic, thyme, and bay leaf to the pot and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
• Meanwhile combine 2 cups of the beans and 2 cups of the water in a blender and puree until smoooth.
• Add the tomatoes, the bean puree, the remaining 8 cups water, the salt, and the pepper, to the pot. Bring to a boil, skimming any foam that rises to the surface. Stir in the sausage, the remaining 2 cups bean, and the spinach. Simmer until the spinach wilts, about 3 minutes. Serve the soup topped with grated parmesan, and pass more Parmesan at the table.