Summer Minestrone

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* Exported from MasterCook *

 

Summer Minestrone

 

Recipe By :Fields of Greens - Annie Somerville

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup dried red beans (about 3 ounces) -- sorted and soaked

overnight

6 cups cold water

2 bay leaves

2 fresh sage leaves

1 fresh oregano sprig

1 tablespoon extra-virgin olive oil

1 medium red onion -- diced, about 2 cups

salt and pepper

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

6 garlic cloves -- finely chopped

1 small carrot -- diced, about 3/4 cup

1 small red bell pepper -- diced, about 3/4 cup

1 small zucchini -- diced, about 3/4 cup

1/4 cup dry red wine

2 pounds fresh tomatoes -- peeled, seeded, and coarsely chopped,

about 3 cups

OR

1 28 oz can tomatoes -- with juice, coarsely chopped

1/4 cup small pasta -- cooked al dente, drained, and rinsed

1/3 bunch fresh spinach or chard -- cut into thin ribbons and

washed, about 2 cups packed

2 tablespoons chopped fresh basil

grated Parmesan cheese

 

Fresh, ripe tomatoes really make a difference here - their sweet juice with the

flavorful bean broth and the starch of the pasta to make a delicious base for

this summer vegetable soup. Cook the red beans with a sprig of oregano and

leaves of sage and bay; as the beans cook, they'll release their starch and take

on the essence of the herbs. For a hearty winter minestrone, you can add white

beans or chick peas and substitute ribbons of chard or kale for the spinach.

The flavors develop with time, and this soup is definitely at its best on the

second day.

 

Drain and rinse the beans. Place them in a 2-quart saucepan with the water, 1

bay leaf, the sage leaves, and the oregano. Bring to a boil, reduce the heat,

and simmer, uncovered, until the beans are tender, about 30 minutes. Remove the

herbs.

 

While the beans are cooking, heat the olive oil in a soup pot. Add the onions,

1/2 teaspoon salt, the dried herbs, and a few pinches of pepper. Saute the

onions over medium heat until soft, 5 to 7 minutes. Add the garlic, carrots,

peppers, and zucchini and saute for 7 to 8 minutes. Add the wine and cook for 1

to 2 minutes, until the pan is almost dry. Add the tomatoes, 1 teaspoon salt,

1/8 teaspoon pepper, and the remaining bay leaf. Simmer for 15 minutes, then

add the pasta, spinach or chard, and beans with their broth. Season with salt

and pepper to taste. Add the fresh basil just before serving. Garnish each

serving with a generous tablespoon of Parmesan cheese.

 

Yield:

" 8 1/2 cups "

 

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Per serving: 669 Calories (kcal); 20g Total Fat; (24% calories from fat); 20g

Protein; 114g Carbohydrate; 0mg Cholesterol; 262mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 21 Vegetable; 0 Fruit; 2 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0