Minestrone Of Late-Summer Vegetables
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
33
Spice
55
Sweetness
52
Sourness
47
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Olive Oil4 small
Carrot (peeled, sliced)2 medium
Onion (sliced)1 medium
Fennel (fresh bulb, sliced)1 large
Rosemary (fresh sprig)2 large
Tomatoes (chopped)2 tbsps
Tomato Paste16 cups
Water3 cups
Baguette (1/2-inch cubes)1 cup
Cranberry Beans (dried)3 large
Shallot (thinly sliced)1 cup
Bean (fresh edamame)Directions:
1
For vegetable broth: Heat oil in very large pot over medium-high heat
2
Add carrots and next 7 ingredients
3
Sauté until vegetables are golden and begin to soften, about 15 minutes
4
Add tomatoes and tomato paste; stir to blend
5
Add 16 cups water and bring to boil
6
Reduce heat; cover and simmer 2 1/2 hours
7
Strain vegetable mixture, pressing on solids to extract as much liquid as possible
8
Discard solids in strainer
9
Measure 13 cups broth and pour into large bowl (reserve remaining broth for another use)
10
Season broth with salt
11
DO AHEAD: Can be made 5 days ahead
12
Cool slightly
13
Cover and refrigerate
14
Heat oil in very large pot over medium-high heat
15
Add carrots and next 7 ingredients
16
Sauté until vegetables are golden and begin to soften, about 15 minutes
17
Add tomatoes and tomato paste; stir to blend
18
Add 16 cups water and bring to boil
19
Reduce heat; cover and simmer 2 1/2 hours
20
Strain vegetable mixture, pressing on solids to extract as much liquid as possible
21
Discard solids in strainer
22
Measure 13 cups broth and pour into large bowl (reserve remaining broth for another use)
23
Season broth with salt
24
DO AHEAD: Can be made 5 days ahead
25
Cool slightly
26
Cover and refrigerate
27
For garlic croutons: Heat oil in large nonstick skillet over medium heat
28
Add garlic; stir 30 seconds
29
Add bread cubes; stir until crisp and golden, about 7 minutes
30
Remove from heat; cool
31
DO AHEAD: Can be made 1 day ahead
32
Store airtight at room temperature
33
Heat oil in large nonstick skillet over medium heat
34
Add garlic; stir 30 seconds
35
Add bread cubes; stir until crisp and golden, about 7 minutes
36
Remove from heat; cool
37
DO AHEAD: Can be made 1 day ahead
38
Store airtight at room temperature
39
For vegetable soup: Place cranberry beans in medium bowl; add enough cold water to cover beans by 2 inches
40
Let stand at room temperature overnight
41
Drain
42
Place beans in large saucepan; add enough cold water to cover beans by 3 inches
43
Bring to boil
44
Reduce heat and simmer until beans are tender, about 1 hour 15 minutes
45
Drain beans; set aside
46
Bring 13 cups vegetable broth to simmer in large pot over medium-high heat
47
Add carrots and next 7 ingredients to broth; bring to boil
48
Reduce heat and simmer until vegetables are tender, stirring occasionally, about 45 minutes
49
DO AHEAD: Soup and beans can be made 1 day ahead
50
Cover and chill beans
51
Cool soup slightly, then chill until cold
52
Cover and keep chilled
53
Rewarm soup over medium heat before continuing
54
Add cranberry beans and kale and simmer 15 minutes
55
Stir in cherry tomatoes and parsley; simmer just until heated through, about 5 minutes
56
Season soup with salt and pepper
57
Ladle vegetable soup into bowls
58
Garnish with garlic croutons and shaved cheese and serve
59
Place cranberry beans in medium bowl; add enough cold water to cover beans by 2 inches
60
Let stand at room temperature overnight
61
Drain
62
Place beans in large saucepan; add enough cold water to cover beans by 3 inches
63
Bring to boil
64
Reduce heat and simmer until beans are tender, about 1 hour 15 minutes
65
Drain beans; set aside
66
Bring 13 cups vegetable broth to simmer in large pot over medium-high heat
67
Add carrots and next 7 ingredients to broth; bring to boil
68
Reduce heat and simmer until vegetables are tender, stirring occasionally, about 45 minutes
69
DO AHEAD: Soup and beans can be made 1 day ahead
70
Cover and chill beans
71
Cool soup slightly, then chill until cold
72
Cover and keep chilled
73
Rewarm soup over medium heat before continuing
74
Add cranberry beans and kale and simmer 15 minutes
75
Stir in cherry tomatoes and parsley; simmer just until heated through, about 5 minutes
76
Season soup with salt and pepper
77
Ladle vegetable soup into bowls
78
Garnish with garlic croutons and shaved cheese and serve