Modern Minestrone with Borlotti Crostini Recipe

Name: Modern Minestrone with Borlotti Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp. virgin olive oil; 1 lg. Spanish onion, chopped in 1/2-inch dice; 1 celery rib, with leaves, sliced in 1/4-inch pieces; 1 lg. carrot, peeled and sliced 1/4-inch thick coins; 2 lg. russet potatoes, peeled and chopped in 1/2-inch dice; 1 cup butternut squash, cut in 1/2-inch dice; 3 tbsp. finely chopped fresh rosemary; 1 can (1 lb.) peeled tomatoes, crushed by hand, with juice; 2-1/2 cup pinto beans, drained and rinsed; 1 lb. Swiss chard, rinsed and cut in 1/2-inch ribbons; 1 sm. zucchini, cut in 1/2-inch thick coins; 6 cups water; Salt, to taste; Freshly ground black pepper, to taste; 1/2 cup finely chopped flat leaf parsley; 1 cup freshly grated parmigiano; 2 tbsp. freshly grated parmigiano; 6 fl. oz. extra-virgin olive oil; 1 tbsp. red wine vinegar; 6 slices Italian bread (1-inch thick), toasted; 2 tbsp. extra-virgin olive oil

Servings: persons

4 tbsp. virgin olive oil
1 lg. Spanish onion, chopped in 1/2-inch dice
1 celery rib, with leaves, sliced in 1/4-inch pieces
1 lg. carrot, peeled and sliced 1/4-inch thick coins
2 lg. russet potatoes, peeled and chopped in 1/2-inch dice
1 cup butternut squash, cut in 1/2-inch dice
3 tbsp. finely chopped fresh rosemary
1 can (1 lb.) peeled tomatoes, crushed by hand, with juice
2-1/2 cup pinto beans, drained and rinsed
1 lb. Swiss chard, rinsed and cut in 1/2-inch ribbons
1 sm. zucchini, cut in 1/2-inch thick coins
6 cups water
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup finely chopped flat leaf parsley
1 cup freshly grated parmigiano
2 tbsp. freshly grated parmigiano
6 fl. oz. extra-virgin olive oil
1 tbsp. red wine vinegar
6 slices Italian bread (1-inch thick), toasted
2 tbsp. extra-virgin olive oil

1
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).
2
Add tomatoes, rosemary, 2 cups of the pinto beans, Swiss chard, zucchini and water and bring to a boil.
3
Reduce heat and simmer 1-1/2 hours.
4
Season with salt and pepper.
5
To serve, portion into small bowls and sprinkle with lots of parsley and cheese.
6
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.
7
Drizzle with extra-virgin olive oil and serve.

2107

kcal

Calories

220

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 21 ingredients. The key ingredients include: 4 tbsp. virgin olive oil, 1 lg. Spanish onion, chopped in 1/2-inch dice, 1 celery rib, with leaves, sliced in 1/4-inch pieces, 1 lg. carrot, peeled and sliced 1/4-inch thick coins, and more.

Yes, Modern Minestrone with Borlotti Crostini 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.

Modern Minestrone with Borlotti Crostini

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