Roasted Vegetable And Kidney Bean Minestrone

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* Exported from MasterCook *

 

Roasted Vegetable And Kidney Bean Minestrone

 

Recipe By : advertisement - VT Magazine, March 2002, page 63

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 medium head garlic -- (about 2 ounces)

1/4 cup Extra-Virgin Olive Oil

1 small onion -- (about 1/2 Ib)

cut into medium dice

2 medium carrots -- (about 1/2 Ib)

cut into 1/4 " rounds

2 stalks celery -- (about 1/4 Ib)

cut into 1/4 " diagonals

8 cups vegetable stock

6 tablespoons tomato paste

1/2 cup dry organic pasta -- (shells or elbows)

15 ounces red kidney beans -- drained and rinsed

1 teaspoon dried basil

1 teaspoon dried oregano

3 cups escarole -- (about 1 small head)

chopped into bite-size pieces

Sea salt and pepper -- to taste

 

Yield: 4 - 1 cup servings

 

Roasting vegetables in flavorful Extra-Virgin Olive Oil helps give this

soup a rich and robust flavor. Created by Riki Winkler, a student at the

Natural Gourmet Cookery School.

 

Preheat oven to 400F.

 

Expose garlic cloves by slicing off stem. Place garlic, by the base, in

the middle of a small piece of aluminum foil. Drizzle garlic with one

tablespoon of the oil and gather foil at stem. Place in oven and roast

30-40 minutes or until cloves are softened.

 

In a medium bowl, toss the onion, carrots and celery in the remaining 3

tablespoons of oil. Spread in a single layer on a sheet pan and place in

oven. Roast for 30 minutes or until vegetables are tender.

 

In a medium saucepan, combine stock, tomato paste, dried basil, and

oregano. Squeeze garlic cloves from the head and mash the cloves to a

paste. Add garlic paste and vegetables to the stock/tomato paste mixture.

 

Bring to a boil, covered, and add pasta. Boil 7 minutes or until pasta is

al dente. Add kidney beans and escarole. Simmer on low until escarole is

tender. Season to taste with salt and pepper.

 

Wine Recommendation: Pinot Noir

 

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