Three Bean Minestrone Emilia
Romagna Style
The Italians are masters at making vegetables flavorful. Minestrone is another example of a soup inspired by the seasons. The name comes from the Italian term minestra, meaning soup. Using multiple varieties of beans adds a multitude of colors, shapes, sizes, and textures that make this light, flavorful soup comforting, satisfying, and appealing to the eye.
| Ingredients | Amount |
|---|---|
| Olive oil | ½ cup |
| Butter | 2 oz. |
| Onions, small dice | 2 cups |
| Carrots, small dice | 1 cup |
| Celery, small dice | 1 cup |
| Mixed Beans, dry, soaked* | 1 cup |
| Stock, chicken or vegetable | 2 quarts |
| Crust from Parmigiano 3 X 3, cleaned | 1 ea. |
| Yukon Gold potatoes, small dice | 1 cup |
| Zucchini, small dice | 2 cups |
| Tomatoes, plum, canned | 1 cup |
| Spinach, shredded | 4 cups |
| Kosher salt and fresh ground | to taste |
| Black pepper | |
| Parmigiano, grated | 1 cup |
Method
-
Melt butter with olive oil over low heat, add onions, and sweat until wilted and soft, about 10 minutes. Add carrots and cook 3 minutes. Add celery, soaked beans, stock, and Parmigiano rind and cook for about 45 minutes, or until the beans are al dente.
-
Add diced potatoes and zucchini and cook for another 20 minutes. Add tomatoes and their juices.
-
Partially cover and cook at low simmer for at least 30 more minutes. Add more broth as necessary.
-
Add spinach and a splash of olive oil; season with kosher salt and black pepper.
-
Serve with a drizzle of olive oil and some of the grated Parmigiano.
*Note: Beans need to be soaked overnight in a container with cold water to cover by 3 inch. Drain the water and use in the soup. Mixed beans can be pink, pinto, kidney, white beans, butter beans or cranberry.
Yield: 2 quarts