Minestra di Fagioli (Bean Soup)
"Use a first rate rustic bread for this recipe. It doesn't work near as well with the grocery store variety. Purests will tell you that this soup is better heated the second day and should be thick enough by then to eat with a fork!"
- Ready In:
- 1hr 50mins
- Ingredients:
- 19
- Yields:
-
4 Quarts
ingredients
- 1 onions or 1 leek, chopped coarsely
- 2 cloves garlic, chopped coarsely
- 2 celery ribs, chopped coarsely
- 2 tablespoons extra virgin olive oil
- 1⁄2 1/2 lb kale or 1/2 lb swiss chard, shredded
- 1⁄2 medium cabbage, shredded
- 3 large carrots, quartered,cut into 1/2 inch chunks
- 1⁄2 lb winter squash, peeled,cut into 1/2 inch chunks
- 1 large all purpose potato, peeled,cut into 1/2 inch chunks
- 1 sprig rosemary
- 1 sprig thyme
- 3 -5 fresh sage leaves
- 1 bay leaf
- 7 cups bean broth or 7 cups water
- sea salt
- fresh ground pepper
- 4 cups cooked white beans
- 8 slices of toasted rustic bread, 1 3/4 inches thick rubbed with
- garlic
directions
- Put the onion, garlic, and celery in a 5qt pot.
- Pour extra virgin oil over them, toss with a wooden spoon to coat with the oil, and place over low heat.
- cook, stirring occasionally for 10 minutes or until onions are tender Add the Tuscan kale, cabbage, kale or swiss chard, cabbage, carrots, squash, potato, fresh herbs and broth or water and bring to a simmer Cook the soup, stirring occasionally for 1 hour over low heat.
- Remove the rosemary sprig and the bay leaf.
- Add salt and pepper to tast.
- Puree 5 cups of vegies from the soup with 1 cup of beans in a food processor.
- Return the puree to the soup Place 1 slice of toasted bread in each soup bowl and ladle soup over bread.
- Drizzle with extra virgin olive oil and serve.
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Reviews
-
This turned out to be the best soup I have ever prepared. It takes a lot of chopping, but it's worth it. (Using a food processor simplified this considerably.) My experience with making soups is that they usually don't have enough spice and taste bland. This one, however, is bursting with flavor. I made it without squash (which I forgot to buy), and extra potato (I bought a really large red potato). It worked out just fine. Make this soup. You'll love it.
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
