Hearty And Healthy 3 Bean Minestrone
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
48
Spice
58
Sweetness
47
Sourness
43
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1
Salt1 small
Escarole (head)2 ribs
Celery (sliced on angle)4 cups
Chicken Stock12 cups
Water (3 quarts)Directions:
1
Watch how to make this recipe
2
Set aside or prepare the stock and roasted tomatoes
3
Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan
4
Add the prosciutto and stir a couple of minutes
5
Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper
6
If you are using potatoes, add them here
7
If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente
8
Cool the pasta and drizzle with a touch of extra-virgin olive oil
9
Cover and store separately from the soup
10
Cover the pan and sweat the vegetables 10 minutes, stirring occasionally
11
Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes
12
Bring the soup to a boil and add the green beans
13
Bring the soup back to a bubble, then turn off the heat and cool the soup
14
Store the soup in the refrigerator for a make-ahead meal
15
To reheat the soup: Place the soup over medium-high heat
16
Crisp up the bread in a warm oven
17
When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest
18
Turn off the heat when pasta is warmed through
19
Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping
20
For the stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer
21
Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer
22
For the tomatoes: Heat the oven to 500 degrees F
23
Arrange the tomatoes on a baking sheet or baking sheets in a single layer
24
Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper
25
Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes
26
Cool the tomatoes until cool enough to handle and peel
27
Place the tomatoes in a bowl