Cannellini Minestrone Recipe

Name: Cannellini Minestrone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried cannellini beans; 8 cups water; 1 cup dried porcini mushrooms (about 1 ounce); 1 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1 tablespoon olive oil; 1 cup finely chopped onion; 1/2 cup finely chopped celery; 1 garlic clove, minced; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh basil; 1/2 teaspoon crushed red pepper; 1 (14.5-ounce) can diced tomatoes, drained; 1 (4.5-ounce) can chopped green chiles; 3 cups torn Swiss chard (about 1 pound); 4 teaspoons olive oil

Servings: persons

2 cups dried cannellini beans
8 cups water
1 cup dried porcini mushrooms (about 1 ounce)
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped celery
1 garlic clove, minced
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh basil
1/2 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes, drained
1 (4.5-ounce) can chopped green chiles
3 cups torn Swiss chard (about 1 pound)
4 teaspoons olive oil

1
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand for 8 hours or overnight. Drain and rinse beans.
2
Combine beans and 8 cups water in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender.
3
Combine mushrooms and boiling water to cover in a small bowl. Cover and let stand 30 minutes or until tender. Drain and chop.
4
Place 2 cups cooked beans in a blender or food processor. Process until smooth; return pureed beans to pan. Stir in salt and pepper.
5
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion, celery, and garlic; cook 10 minutes or until vegetables are tender. Stir in mushrooms, parsley, and the next 4 ingredients (through chiles); cook for 3 minutes, stirring frequently. Add onion mixture and chard to beans in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until chard is tender. Ladle soup into individual bowls; drizzle with oil.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups dried cannellini beans, 8 cups water, 1 cup dried porcini mushrooms (about 1 ounce), 1 teaspoon salt, and more.

Yes, Cannellini Minestrone falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cannellini Minestrone

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