Hearty and Healthy 3 Bean Minestrone Recipe

Name: Hearty and Healthy 3 Bean Minestrone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups Parmigiano and Herb-Fortified Stock, recipe follows; 4 Roasted Tomatoes, chopped, recipe follows; 2 tablespoons extra-virgin olive oil, plus some for drizzling; 1 1/8 -inch-thick slice prosciutto di Parma, about 1/4 pound, optional; 1 onion, chopped; 2 to 3 ribs celery, finely chopped; 2 carrots, peeled and finely chopped; 4 cloves roasted garlic (from roasted tomato recipe), recipe follows; 1 red chile pepper, finely chopped or thinly sliced (recommended: Fresno or Holland); Salt and freshly ground black pepper; 1 pound small potatoes, chopped or 1 cup small pasta; 1 (15-ounce) can cannellini beans, drained; 1 (15 to 15.5-ounce) can garbanzo beans, drained; 5 ounces fresh, thin green beans, cut into thirds; 1 small head escarole or small bundle chard, shredded; Lemon zest; Parmesan cheese, shredded, for topping; Hot, crusty bread for mopping; Parmigiano and Herb Fortified Stock; 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up; Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied; 1 onion, peeled and quartered; 2 ribs celery, sliced on angle; 2 carrots, sliced on angle; Peeled rind of 1 lemon; 2 fresh bay leaves; 4 cups chicken stock; ½ cups (3 quarts) water; Roasted Tomatoes; 24 ripe organic vine tomatoes or large plum tomatoes

Servings: persons

8 cups Parmigiano and Herb-Fortified Stock, recipe follows
4 Roasted Tomatoes, chopped, recipe follows
2 tablespoons extra-virgin olive oil, plus some for drizzling
1 1/8 -inch-thick slice prosciutto di Parma, about 1/4 pound, optional
1 onion, chopped
2 to 3 ribs celery, finely chopped
2 carrots, peeled and finely chopped
4 cloves roasted garlic (from roasted tomato recipe), recipe follows
1 red chile pepper, finely chopped or thinly sliced (recommended: Fresno or Holland)
Salt and freshly ground black pepper
1 pound small potatoes, chopped or 1 cup small pasta
1 (15-ounce) can cannellini beans, drained
1 (15 to 15.5-ounce) can garbanzo beans, drained
5 ounces fresh, thin green beans, cut into thirds
1 small head escarole or small bundle chard, shredded
Lemon zest
Parmesan cheese, shredded, for topping
Hot, crusty bread for mopping
Parmigiano and Herb Fortified Stock
1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
1 onion, peeled and quartered
2 ribs celery, sliced on angle
2 carrots, sliced on angle
Peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken stock
½ cups (3 quarts) water
Roasted Tomatoes
24 ripe organic vine tomatoes or large plum tomatoes
Several cloves garlic, crushed
Extra-virgin olive oil, for liberal drizzling

1
Set aside or prepare the stock and roasted tomatoes.
2
Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan.
3
Add the prosciutto and stir a couple of minutes.
4
Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper.
5
If you are using potatoes, add them here.
6
If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente.
7
Cool the pasta and drizzle with a touch of extra-virgin olive oil.
8
Cover and store separately from the soup.
9
Cover the pan and sweat the vegetables 10 minutes, stirring occasionally.
10
Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes.
11
Bring the soup to a boil and add the green beans.
12
Bring the soup back to a bubble, then turn off the heat and cool the soup.
13
Store the soup in the refrigerator for a make-ahead meal.
14
To reheat the soup: Place the soup over medium-high heat.
15
Crisp up the bread in a warm oven.
16
When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest.
17
Turn off the heat when pasta is warmed through.
18
Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping.
19
Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer.
20
Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
21
Heat the oven to 500 degrees F.
22
Arrange the tomatoes on a baking sheet or baking sheets in a single layer.
23
Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper.
24
Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes.
25
Cool the tomatoes until cool enough to handle and peel.
26
Place the tomatoes in a bowl.

969

kcal

Calories

Fat

Carbs

103

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.

How did you like this recipe?

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

You need 32 ingredients. The key ingredients include: 8 cups Parmigiano and Herb-Fortified Stock, recipe follows, 4 Roasted Tomatoes, chopped, recipe follows, 2 tablespoons extra-virgin olive oil, plus some for drizzling, 1 1/8 -inch-thick slice prosciutto di Parma, about 1/4 pound, optional, and more.

Yes, Hearty and Healthy 3 Bean 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.

Hearty and Healthy 3 Bean Minestrone

How did you like this recipe?

Frequently Asked Questions