An Italian classic that originated as a vehicle for leftovers, minestrone soup is now typically cooked with fresh vegetables, garlic and, most traditionally, Cranberry Beans.
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Ingredients
Makes 6 servings
-
1 1/4 Cups Cranberry Beans
-
2 Tablespoons Olive Oil
-
1 Medium Onion, diced
-
1 Small Fennel Bulb, diced
-
2 Carrots, peeled and diced
-
2 Celery Stalks, diced
-
1 Teaspoon Mexican Oregano
-
3 Garlic Cloves, minced
-
2 Medium Zucchini, diced
-
2 Tablespoons Tomato Paste
-
3 Cups Water
-
28 Fluid Ounces Chicken Broth
-
1 (14-1/2 Ounce) Can Petite Diced Tomatoes, with juices
-
1/2 Cup Uncooked Small Pasta, such as ditalini, orzo or small shells
-
2 Cups Fresh Spinach, packed
-
Chopped Fresh Basil, (optional)
-
Grated Parmesan Cheese, (optional)
Directions
-
Carefully sort beans and rinse thoroughly. Soak beans in three times their volume of cold water for 6 to 8 hours.
-
Drain beans and add fresh water to cover beans by 3 inches. Bring water to simmer, and cook beans, uncovered, until tender, approximately 1-1/2 hours. Drain.
-
Heat oil in large soup pot over medium-high heat. Add onion, fennel, carrots and celery, and cook, stirring, until slightly softened, about 5 minutes. Add oregano and garlic, and cook, stirring, until fragrant, about 1 minute. Add zucchini, and cook, stirring, for 3 minutes.
-
Add tomato paste, and stir to cover vegetables. Add water, broth and tomatoes, and bring to a boil. Cover pot, reduce heat and simmer 30 minutes.
-
Add cooked cranberry beans, and continue simmering 30 minutes.
-
Add pasta, return to a simmer and cook as specified on pasta package, until al dente.
-
Remove from heat, and stir in spinach until wilted. Season to taste with salt and black pepper.
-
Serve garnished with basil and Parmesan cheese.