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Baby, it's cold outside and here from foodnetwork.com is a hearty three bean soup with fixings that the whole family will enjoy!
Hearty and Healthy 3 Bean Minestrone
Total Prep Time: 2 hr Active Prep Time: 20 min Yield: 4 servings
Ingredients
8 cups Parmigiano and Herb-Fortified Stock, recipe follows
4 Roasted Tomatoes, chopped, recipe follows
2 tablespoons extra-virgin olive oil, plus some for drizzling
1 1/8-inch-thick slice prosciutto di Parma, about 1/4 pound, optional
1 onion, chopped
2 to 3 ribs celery, finely chopped
2 carrots, peeled and finely chopped
4 cloves roasted garlic (from roasted tomato recipe), recipe follows
1 red chile pepper, finely chopped or thinly sliced (recommended: Fresno or Holland)
Salt and freshly ground black pepper
1 pound small potatoes, chopped or 1 cup small pasta
1 (15-ounce) can cannellini beans, drained
1 (15 to 15.5-ounce) can garbanzo beans, drained
5 ounces fresh, thin green beans, cut into thirds
1 small head escarole or small bundle chard, shredded
Lemon zest
Parmesan cheese, shredded, for topping
Hot, crusty bread for mopping
Parmigiano and Herb Fortified Stock
1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
1 onion, peeled and quartered
2 ribs celery, sliced on angle
2 carrots, sliced on angle
Peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken stock
12 cups (3 quarts) water
Roasted Tomatoes
24 ripe organic vine tomatoes or large plum tomatoes
Several cloves garlic, crushed
Extra-virgin olive oil, for liberal drizzling
Directions
Set aside or prepare the stock and roasted tomatoes.
To reheat the soup:
Parmigiano and Herb Fortified Stock
For the stock:
Roasted Tomatoes
For the tomatoes:
Baby, it's cold outside and here from foodnetwork.com is a hearty three bean soup with fixings that the whole family will enjoy!
Hearty and Healthy 3 Bean Minestrone
Total Prep Time: 2 hr Active Prep Time: 20 min Yield: 4 servings
Ingredients
8 cups Parmigiano and Herb-Fortified Stock, recipe follows
4 Roasted Tomatoes, chopped, recipe follows
2 tablespoons extra-virgin olive oil, plus some for drizzling
1 1/8-inch-thick slice prosciutto di Parma, about 1/4 pound, optional
1 onion, chopped
2 to 3 ribs celery, finely chopped
2 carrots, peeled and finely chopped
4 cloves roasted garlic (from roasted tomato recipe), recipe follows
1 red chile pepper, finely chopped or thinly sliced (recommended: Fresno or Holland)
Salt and freshly ground black pepper
1 pound small potatoes, chopped or 1 cup small pasta
1 (15-ounce) can cannellini beans, drained
1 (15 to 15.5-ounce) can garbanzo beans, drained
5 ounces fresh, thin green beans, cut into thirds
1 small head escarole or small bundle chard, shredded
Lemon zest
Parmesan cheese, shredded, for topping
Hot, crusty bread for mopping
Parmigiano and Herb Fortified Stock
1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
1 onion, peeled and quartered
2 ribs celery, sliced on angle
2 carrots, sliced on angle
Peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken stock
12 cups (3 quarts) water
Roasted Tomatoes
24 ripe organic vine tomatoes or large plum tomatoes
Several cloves garlic, crushed
Extra-virgin olive oil, for liberal drizzling
Directions
Set aside or prepare the stock and roasted tomatoes.
- 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.
- Add the prosciutto and stir a couple of minutes.
- 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.
- 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.
To reheat the 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.
- Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping.
Parmigiano and Herb Fortified Stock
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.
- Simmer at least 1 hour, then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
Roasted Tomatoes
For the tomatoes:
- Heat the oven to 500 degrees F.
- 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.
- Place the tomatoes in a bowl.