Free Recipe Modern Minestrone with Borlotti Crostini
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Modern Minestrone with Borlotti Crostini Recipe
4 tb Virgin olive oil
1 lg Spanish onion; chopped 1/2
-dice
1 Celery rib with leaves;
-sliced 1/4 pieces
1 lg Carrot; peeled, and
Sliced 1/4 thick coins
2 lg Russet potatoes; peeled, and
Chopped 1/2 dice
1 c Butternut squash; cut 1/2
-dice
3 tb Finely-chopped fresh
-rosemary
1 cn Peeled tomatoes – (16 oz);
-crushed by hand,
With juice
2-1/2 c Canned pinto beans; drained,
-rinsed
1 lb Swiss chard; Rinsed, and
Cut 1/2 ribbons to yield 1
-1/2 cups
1 sm Zucchini; cut 1/2 thick
-coins
6 c Water
Salt; to taste
Freshly-ground black pepper;
-to taste
1/2 c Finely-chopped flat-leaf
-parsley
1 c Freshly-grated parmigiano;
-plus
2 tb Freshly-grated parmigiano
6 oz Extra-virgin olive oil
1 tb Red wine vinegar
6 sl Italian bread – (1 thick);
-toasted
2 tb Extra-virgin olive oil
Modern Minestrone with Borlotti Crostini Preparation
In a heavy-bottom soup pot, saute onion, celery, carrot, potatoes and butternut squash in olive oil over moderate heat until softened and starting to brown (about 10 to 12 minutes). Add tomatoes, rosemary, 2 cups of the pinto beans, Swiss chard, zucchini and water and bring to a boil. Reduce heat and simmer 1 1/2 hours. Season with salt and pepper. To serve, portion into small bowls and sprinkle with lots of parsley and cheese. Dress remaining 1/2 cup pinto beans with 6 ounces extra-virgin olive oil and red wine vinegar and divide on toasts in center of each soup. Drizzle with extra-virgin olive oil and serve. This recipe yields 6 main course servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK – (Show # MB-5645 broadcast 02-29-1996) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-10-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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