Borlotti Minestrone

Borlotti Minestrone
Photo by Randy Mayor

Ingredients

  • ½ cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
  • 1 cup chopped fennel bulb
  • 3 garlic cloves, minced
  • ¾ cup chopped carrot (about 2 carrots)
  • ¾ cup chopped celery (about 2 stalks)
  • 2 tablespoons tomato paste
  • ½ cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
  • + 15 more ingredients
    • 1 cup chopped fennel bulb
    • 3 garlic cloves, minced
    • 2 cups chopped zucchini (about 2 medium)
    • ¼ teaspoon crushed red pepper
    • 2 (14-ounce) cans fat-free, less-sodium chicken broth
    • ½ cup coarsely chopped bacon (about 6 slices)
    • 1 cup chopped onion (about 1 small)
    • ¼ teaspoon salt
    • 3 cups water
    • 1 (14.5-ounce) can petite-diced tomatoes, undrained
    • 1 ¼ cups dried borlotti beans (about 1/2 pound)
    • 1 teaspoon dried basil
    • 2 tablespoons tomato paste
    • 1 teaspoon dried basil
    • 6 cups chopped kale

1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. 2. Place beans in a large saucepan, and cover with water to 3 inches above beans; bring to a boil. Reduce heat; simmer 1 1/2 hours or until tender. Drain...

View full recipe at My Recipes

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