Modern Minestrone with Borlotti Crostini
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Ingredients
| 4 tbsp. | virgin olive oil | | 1 | lg. Spanish onion, chopped in 1/2-inch dice | | 1 | celery rib, with leaves, sliced in 1/4-inch pieces | | 1 | lg. carrot, peeled and sliced 1/4-inch thick coins | | 2 | lg. russet potatoes, peeled and chopped in 1/2-inch dice | | 1 cup | butternut squash, cut in 1/2-inch dice | | 3 tbsp. | finely chopped fresh rosemary | | 1 can (1 lb.) | peeled tomatoes, crushed by hand, with juice | | 2-1/2 cup | pinto beans, drained and rinsed | | 1 lb. | Swiss chard, rinsed and cut in 1/2-inch ribbons | | 1 | sm. zucchini, cut in 1/2-inch thick coins | | 6 cups | water | | Salt, to taste | | Freshly ground black pepper, to taste | | 1/2 cup | finely chopped flat leaf parsley | | 1 cup | freshly grated parmigiano | | 2 tbsp. | freshly grated parmigiano | | 6 | fl. oz. extra-virgin olive oil | | 1 tbsp. | red wine vinegar | | 6 slices | Italian bread (1-inch thick), toasted | | 2 tbsp. | extra-virgin olive oil |
1 Recipe Reviews
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i loved the recipe i added some itialian sauge to it and slow cooked it in the crock pot it is absoutley wonderfull. thank you
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Instructions
In a heavy-bottom soup pot, sauté onion, celery, carrot, potatoes and butternut squash in olive oil over moderate heat until softened and starting to brown (about 10 to 12 minutes). Add tomatoes, rosemary, 2 cups of the pinto beans, Swiss chard, zucchini and water and bring to a boil. Reduce heat and simmer 1-1/2 hours. Season with salt and pepper. To serve, portion into small bowls and sprinkle with lots of parsley and cheese. Dress remaining 1/2 cup pinto beans with 6 ounces extra-virgin olive oil and red wine vinegar and divide on toasts in center of each soup. Drizzle with extra-virgin olive oil and serve.
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