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Category: Soups
Prep Time: Cook Time: Total Time:
8 ounces dried cannellini beans (about 1-1/4 cups)
1 tablespoon olive oil, plus more for drizzling
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1 clove garlic, minced
8 cups chicken broth
1 4-inch sprig fresh rosemary
About 12 fingerling potatoes or small Yukon gold potatoes, cut into 3/4-inch dice (about 1 cup)
2 to 3 small zucchini, cut into 3/4-inch dice (about 3 cups)
1 large tomato, peeled, seeded and cut into 3/4-inch dice (about 1 cup)
Salt and pepper
3 tablespoons finely sliced basil strips
Bring 1 quart of water to boil. Place the cannellini beans in a medium bowl, and pour the boiling water over them to cover. Allow the beans to stand one hour, then drain. Set aside.
In a large saucepot, heat 1 tablespoon olive oil over medium-low heat. Stir in the onion, carrot and celery and saute until tender, about 8 to 10 minutes. Stir in the garlic, and saute just until fragrant but not browned, about 30 seconds.
Stir in the chicken broth along with the drained beans and the sprig of rosemary. Bring the soup to a boil over high heat, then reduce the heat to a simmer. Partially cover the pot and simmer for 45 minutes.
Stir in the potatoes, then cover and simmer for 15 minutes. Stir in the zucchini and tomato, cover and continue to simmer 10 more minutes.
Season the soup to taste with salt and pepper. Ladle the soup into bowls and sprinkle each serving with fresh basil and a light drizzle of olive oil. Serve immediately.
TUSCAN MINESTRONI
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Category: Soups
Prep Time: Cook Time: Total Time:
8 ounces dried cannellini beans (about 1-1/4 cups)
1 tablespoon olive oil, plus more for drizzling
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1 clove garlic, minced
8 cups chicken broth
1 4-inch sprig fresh rosemary
About 12 fingerling potatoes or small Yukon gold potatoes, cut into 3/4-inch dice (about 1 cup)
2 to 3 small zucchini, cut into 3/4-inch dice (about 3 cups)
1 large tomato, peeled, seeded and cut into 3/4-inch dice (about 1 cup)
Salt and pepper
3 tablespoons finely sliced basil strips
Bring 1 quart of water to boil. Place the cannellini beans in a medium bowl, and pour the boiling water over them to cover. Allow the beans to stand one hour, then drain. Set aside.
In a large saucepot, heat 1 tablespoon olive oil over medium-low heat. Stir in the onion, carrot and celery and saute until tender, about 8 to 10 minutes. Stir in the garlic, and saute just until fragrant but not browned, about 30 seconds.
Stir in the chicken broth along with the drained beans and the sprig of rosemary. Bring the soup to a boil over high heat, then reduce the heat to a simmer. Partially cover the pot and simmer for 45 minutes.
Stir in the potatoes, then cover and simmer for 15 minutes. Stir in the zucchini and tomato, cover and continue to simmer 10 more minutes.
Season the soup to taste with salt and pepper. Ladle the soup into bowls and sprinkle each serving with fresh basil and a light drizzle of olive oil. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.