*Classic Minestrone Soup
Nothing beats a hearty bowl of a classic Minestrone Soup and our heirloom beans from Riso Carena make a world of difference.
-premium extra virgin olive oil for sauteing
-1 medium onion, chopped
-1 medium carrot, chopped
-1 rib celery, chopped
-2 to 4 cloves garlic, minced
-1 package of Italian Harvest Heirloom Minestrone Beans
-6 cups of water (for your soup, not for soaking the beans)
-1 bay leaf
-2 tsp thyme
-2 tsp rosemary
-2 tsp oregano
-1 1/2 tsp salt
-1 tsp pepper
-2 cups chopped fresh tomatoes or our Passata Pureed Tomatoes for a smoother texture or our San Marzano Tomatoes crushed for a chunky texture
-1 cup new or yukon gold potatoes, cubed
-1 cup cut green beans
-1 cup zucchini, sliced and quartered
-1/2 cup Italian flat leaf parsley, chopped
-1 small savoy cabbage (about 10 oz), chopped
-1/2 cup red wine
-2" piece Parmesan cheese rind (optional)
-1/3 cup soup pasta (optional)
-shaved or shredded Parmesan for garnish
NOTE: Always sort through any type of dry beans to remove possible debris such as small rocks, then put in a colander and rinse with cold water.
Place sorted and rinsed dry beans in a large soup pot with about 8 cups of cold water. Do not add salt. *Cover and soak for 6-8 hours.
When you're beans are ready, drain water and rinse in cold water. You may want to prep your vegetables at this time.
Heat a heavy 4 quart (or larger) pot over medium-high heat. Add enough oil to coat bottom of pot. Add onions, carrot, celery, and garlic; reduce heat to medium. Saute until onions are translucent.
Add beans, water and bay leaf. Bring to a light boil, then reduce heat to low. Simmer 1 1/2 hours, or until beans are just barely tender.
Add herbs and seasonings, wine, tomatoes, green beans, zucchini, potatoes, and cheese rind. Return to light boil briefly, then reduce heat to low and simmer an additional 30 minutes.
In the meantime, thinly slice and chop cabbage. Add that and parsley to soup along with the pasta and simmer 30 minutes.
Garnish with Parmesan and serve.
* Although it is common thought that you have to soak beans overnight, you can start soaking them in the morning and they will be ready to use by the evening.