Cannellini Minestrone

Name: Cannellini Minestrone
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 128 grams chopped green chiles; 411 grams diced tomatoes, drained; 118 milliliters finely chopped celery; 1 teaspoons crushed red pepper; 473 milliliters dried cannellini beans; 28 grams cup dried porcini mushrooms (about; 1 Tbsp finely chopped fresh basil; 2 Tbsps finely chopped fresh flat-leaf parsley; 1 garlic clove, minced; 1 Tbsp olive oil; 4 teaspoons olive oil; 237 milliliters finely chopped onion; 1 teaspoon salt; 454 grams cups torn Swiss chard (about; 2 liters water

The recipe Cannellini Minestrone could satisfy your Mediterranean craving in about 45 minutes. This gluten free and vegan recipe serves 8. One portion of this dish contains around 14g of protein, 5g of fat, and a total of 253 calories. Head to the store and pick up cannellini beans, porcini mushrooms, torn swiss chard, and a few other things to make it today. It works well as a budget friendly main course.

Instructions

Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand for 8 hours or overnight.

Ingredients you will need

Beans

Water

Equipment you will use

Bowl

Drain and rinse beans.

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Beans

Combine beans and 8 cups water in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender.

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Beans

Water

Equipment you will use

Dutch Oven

Combine mushrooms and boiling water to cover in a small bowl. Cover and let stand 30 minutes or until tender.

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Mushrooms

Water

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Bowl

Drain and chop.

Place 2 cups cooked beans in a blender or food processor. Process until smooth; return pureed beans to pan. Stir in salt and pepper.

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Salt And Pepper

Beans

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Food Processor

Blender

Frying Pan

Heat 1 tablespoon oil in a large nonstick skillet over medium heat.

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Cooking Oil

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Frying Pan

Add onion, celery, and garlic; cook 10 minutes or until vegetables are tender. Stir in mushrooms, parsley, and the next 4 ingredients (through chiles); cook for 3 minutes, stirring frequently.

Ingredients you will need

Vegetable

Mushrooms

Parsley

Celery

Chili Pepper

Garlic

Onion

Add onion mixture and chard to beans in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until chard is tender. Ladle soup into individual bowls; drizzle with oil.

Ingredients you will need

Beans

Swiss Chard

Onion

Soup

Cooking Oil

Equipment you will use

Bowl

Ladle

Frying Pan

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 128grams

chopped green chiles 411grams

diced tomatoes, drained 118milliliters

finely chopped celery 1teaspoons

crushed red pepper 473milliliters

dried cannellini beans 28grams

cup dried porcini mushrooms (about 1Tbsp

finely chopped fresh basil 2Tbsps

finely chopped fresh flat-leaf parsley 1

garlic clove, minced 1Tbsp

olive oil 4teaspoons

olive oil 237milliliters

finely chopped onion 1teaspoon

salt 454grams

cups torn Swiss chard (about 2liters

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Santa Margherita Chianti Classico Riserva. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 27 dollars per bottle.