Three Bean Minestrone
Minestrone is a light, flavorful Italian soup whose ingredients are inspired by the seasons. The name comes from the Italian term minestra, meaning soup. This recipe is meant to be a guide; you can change the vegetables as the seasons change, using cabbage in place of baby spinach in the fall, using canned tomatoes when fresh aren’t available, or adding fresh peas in the summer. Likewise, choose any three beans you prefer. Using multiple varieties of beans adds a multitude of colors, shapes, sizes, and textures that make the soup not only comforting and satisfying but also very appealing to the eye.
Yield: 6 servings
4 tablespoons extra virgin olive oil
1 large white onion, peeled and diced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 cup cooked (or canned, drained & rinsed) pinto beans
1 cup cooked (or canned, drained & rinsed) white kidney, cannellini or Great Northern beans
1 cup cooked (or canned, drained & rinsed) cranberry beans
8 cups water
Rind from a small piece of Parmigiano-Reggiano (optional)
1 cup Yukon Gold potatoes, diced
2 zucchini, diced
2 medium red tomatoes, diced
4 cups baby spinach
1 teaspoon kosher salt
1 teaspoon black pepper
6 teaspoons extra virgin olive oil
6 tablespoons Parmigiano-Reggiano, freshly grated
In a large stock pot over low heat, combine the olive oil and onions. Sweat the onions until wilted and soft, about 10 minutes. Add carrots and cook 3 minutes. Add celery, beans, water, and Parmigiano rind and cook for about 20 minutes.
Add diced potatoes and zucchini and cook for another 20 minutes. Add tomatoes and their juices, cover, and cook at a low simmer for at least 30 more minutes.
Add spinach, season with kosher salt and black pepper, and cook 2-3 minutes longer.
Serve with a drizzle of extra virgin olive oil and grated Parmigiano-Reggiano cheese.
Nutrition Information Per Serving
Calories: 345, total fat: 16 g, saturated fat: 3 g, monounsaturated fat: 10 g, polyunsaturated fat: 2 g, cholesterol: 4 mg, protein: 13 g, carbohydrate: 41g, dietary fiber: 11g, sodium: 534 mg, potassium: 1153 mg
Recipe created by The Culinary Institute of America