Hearty and Healthy 3 Bean Minestrone

Name: Hearty and Healthy 3 Bean Minestrone
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 425 grams cannellini beans, drained; 15 5-ounce) can garbanzo beans, drained; 2 carrots, peeled and finely chopped; 2 carrots, sliced on angle; 2 ribs celery, finely chopped; 2 ribs celery, sliced on angle; 1 small head escarole or small bundle chard, shredded; 946 milliliters chicken stock; 4 servings Hot, crusty bread for mopping; 2 fresh bay leaves; 142 grams fresh, thin green beans, cut into thirds; 1 clove Several garlic, crushed; 1 Peeled rind of lemon; 4 servings Lemon zest; 2 Tbsps extra-virgin olive oil, plus some for drizzling; 4 servings Extra-virgin olive oil, for liberal drizzling; 1 onion, chopped; 1 onion, peeled and quartered; 4 servings Parmesan cheese, shredded, for topping; 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or 3 small pieces rind perhaps saved-up; 24 larges 24 ripe organic vine tomatoes or large plum tomatoes; 454 grams potatoes, chopped or 1 cup small pasta; 1 inches thick slice prosciutto di Parma, about 1/4 pound, optional; 1 red chile pepper, finely chopped or thinly sliced (recommended: Fresno or Holland); 4 servings Salt and freshly ground black pepper; 1 sprig Herb bundle of several each fresh thyme, parsley and rosemary, tied; 3 liters 12 cups water

Hearty and Healthy 3 Bean Minestrone is a Mediterranean main course. One serving contains 760 calories, 34g of protein, and 34g of fat. This recipe serves 4. A mixture of onion, water, carrots, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 2 hours. Users who liked this recipe also liked Hearty, Healthy Minestrone Soup, Hearty Minestrone, and Hearty Minestrone.

Instructions

Watch how to make this recipe.

Set aside or prepare the stock and roasted tomatoes.

Ingredients you will need

Tomato

Stock

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.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

Frying Pan

Add the prosciutto and stir a couple of minutes.

Ingredients you will need

Prosciutto

Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper. If you are using potatoes, add them here. 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. Cool the pasta and drizzle with a touch of extra-virgin olive oil. Cover and store separately from the soup. Cover the pan and sweat the vegetables 10 minutes, stirring occasionally.

Ingredients you will need

Extra Virgin Olive Oil

Chili Pepper

Vegetable

Potato

Carrot

Celery

Garlic

Onion

Pepper

Pasta

Water

Salt

Soup

Equipment you will use

Frying Pan

Pot

Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a bubble, then turn off the heat and cool the soup. Store the soup in the refrigerator for a make-ahead meal.

Ingredients you will need

Cannellini Beans

Chickpeas

Green Beans

Tomato

Stock

Soup

Place the soup over medium-high heat. Crisp up the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through.

Ingredients you will need

Pasta

Lemon Zest

Escarole

Bread

Soup

Equipment you will use

Oven

Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping.

Ingredients you will need

Extra Virgin Olive Oil

Crusty Bread

Cheese

Soup

Equipment you will use

Bowl

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. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.

Ingredients you will need

Chicken Stock

Bay Leaves

Lemon Peel

Vegetable

Carrot

Celery

Cheese

Onion

Water

Equipment you will use

Slotted Spoon

Sieve

Pot

Heat the oven to 500 degrees F.

Equipment you will use

Oven

Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Tomato

Garlic

Equipment you will use

Baking Sheet

Place the tomatoes in a bowl.

Ingredients you will need

Tomato

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

425grams

cannellini beans, drained 15

5-ounce) can garbanzo beans, drained 2

carrots, peeled and finely chopped 2

carrots, sliced on angle 2ribs

celery, finely chopped 2ribs

celery, sliced on angle 1small head

escarole or small bundle chard, shredded 946milliliters

chicken stock 4servings

Hot, crusty bread for mopping 2

fresh bay leaves 142grams

fresh, thin green beans, cut into thirds 1clove

Several garlic, crushed 1

Peeled rind of lemon 4servings

Lemon zest 2Tbsps

extra-virgin olive oil, plus some for drizzling 4servings

Extra-virgin olive oil, for liberal drizzling 1

onion, chopped 1

onion, peeled and quartered 4servings

Parmesan cheese, shredded, for topping 1large

rind trimmed from a hunk of Parmigiano-Reggiano cheese or 3 small pieces rind perhaps saved-up 24larges

24 ripe organic vine tomatoes or large plum tomatoes 454grams

potatoes, chopped or 1 cup small pasta 1inches

thick slice prosciutto di Parma, about 1/4 pound, optional 1

red chile pepper, finely chopped or thinly sliced (recommended: Fresno or Holland)4servings

Salt and freshly ground black pepper 1sprig

Herb bundle of several each fresh thyme, parsley and rosemary, tied 3liters

12 cups water

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are great choices for Minestrone. 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 Bibbiano Chianti Classico Riserva. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 28 dollars per bottle.

Bibbiano Chianti Classico Riserva

A well-balanced, flavorful wine that is especially good for the vintage. It offers attractive red cherries and berries and spicy, garrigue and lapsang suchong smoky tea notes on the nose and palate. It has a silky attack, a well-balanced palate and a persistent finish.