MINESTRONE WITH GIANT WHITE BEANS AND WINTER SQUASH
The inspiration for this minestrone was a bag of Rancho Gordo Royal Corona beans that I have had in my pantry for a while. Royal Coronas are large white European runner beans that are similar to Greek gigandes but bigger, richer and sturdier. They are about twice the size of a lima bean and, unlike many other large white beans, the skin doesn't slip off when you soak them. If you substitute limas I would not soak the beans, but if you use the Royal Coronas, do soak them to shorten the cooking time. The beans are downright meaty and the soup is a hearty one. I didn't even feel the need to add pasta or rice to this substantial minestrone.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 2h
Yield 6 generous servings
Number Of Ingredients 19
Steps:
- First simmer beans. Drain soaked beans and place in a large saucepan with 2 quarts water, halved onion, crushed garlic and bay leaf. Bring to a gentle boil, reduce heat and simmer 45 minutes. Add salt to taste (I usually use 1 teaspoon salt per quart of water) and continue to simmer another 30 minutes. Beans should be almost tender. Remove from heat and use tongs to remove and discard onion half, garlic cloves and bay leaf.
- While beans are simmering you can make tomato base. Heat olive oil over medium heat in a heavy soup pot or Dutch oven, and add onion, carrot and celery. Add a pinch of salt and cook, stirring, until vegetables are just about tender, about 5 minutes, and add parsley and leeks. Cook, stirring, until leeks are slightly wilted, about 3 minutes, and stir in garlic along with another generous pinch of salt. Cook, stirring, just until the garlic smells fragrant, 30 seconds to a minute, and stir in tomatoes with their juice and salt to taste. Bring to a simmer and cook, stirring often, for about 10 minutes, until tomatoes have cooked down somewhat and smell fragrant. Remove from heat until beans are ready.
- Add beans and their broth to tomato base, stir together, add bouquet garni and bring to a simmer. Cover and simmer over low heat for 30 minutes. Add winter squash and continue to simmer for another 30 to 45 minutes, until squash and beans are very tender. Taste, adjust salt, and add freshly ground pepper to taste.
- Just before serving heat through and stir in a generous handful of chopped fresh parsley or basil, or a mix of the two. Serve, topping each bowl with freshly grated Parmesan.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 4 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1321 milligrams, Sugar 7 grams
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Kelisha Saunders
[email protected]I'm going to make this soup for my next dinner party.
Luvuyo Manzi
[email protected]This soup looks delicious.
Asanka Liyanage
[email protected]I can't wait to try this soup.
Matt Isenhour
[email protected]This soup is a keeper.
Wamiq Khan
[email protected]This is my new favorite soup recipe.
SD Rasel Vay
[email protected]I'll definitely be making this soup again.
Oppong kyekyeku samuel
[email protected]Yum!
Ilyas Jan
[email protected]5 stars!
Nurullah khan Ridoy
[email protected]I highly recommend this minestrone soup. It's easy to make, delicious, and nutritious. It's a great soup for any occasion.
Rozi Azeem
[email protected]This soup is a great way to save money. It's made with inexpensive ingredients, but it tastes like a million bucks.
Malique Daley
[email protected]I'm not a vegetarian, but I really enjoyed this vegetarian soup. It's so flavorful and satisfying, I didn't even miss the meat.
Kaitlin Tolson
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and it fills you up without weighing you down.
Hayu Keneni
[email protected]I love the simplicity of this soup. It's made with a few simple ingredients, but the flavors are complex and satisfying.
mr__sunny 007
[email protected]This soup is a great way to get your daily dose of vegetables. It's packed with nutritious vegetables, such as carrots, celery, and onions. The beans and squash also add a good amount of protein and fiber.
Mam Jay
[email protected]I'm not a big fan of winter squash, but I really enjoyed it in this soup. The squash added a sweetness and creaminess that balanced out the other flavors perfectly.
Ramesh Sahani
[email protected]This soup is a great make-ahead meal. I made a big batch on the weekend and then reheated it throughout the week for lunch and dinner. It was just as delicious the next day, and it even got better as the flavors had more time to meld together.
Dj MAMUN
[email protected]I love that this soup is so versatile. I was able to add my own personal touches, such as different vegetables and herbs. I also experimented with different types of beans, and I found that black beans and kidney beans worked well in this soup.
Asrar Jar
[email protected]This soup is a great way to use up leftover vegetables. I had some winter squash and giant white beans that I needed to use up, and this recipe was the perfect solution. The soup was delicious and nutritious, and I felt good about using up food that
Christa Walters
[email protected]I was pleasantly surprised by how easy this minestrone soup was to make. I had limited cooking experience, but I was able to follow the recipe without any problems. The soup turned out delicious, and my family loved it!
Farooq Ahmed Mangrio
[email protected]This minestrone soup was a delightful symphony of flavors! The giant white beans and winter squash added a hearty and comforting texture, while the vegetables brought a vibrant freshness. The broth was rich and flavorful, with a perfect balance of he