Roasted Veggies Minestrone
From sparow64 16 years ago
- 75 minutes to make
- Serves 8
Great minestrone recipe from one of my old faithful cooking magazines. I've been known to throw in some leftover chicken, and it's good that way, too!
Ingredients
- 1-1/4 cups mixed dried cannellini and dried kidney beans, sorted through and rinsed shopping list
- salt, pepper, 2 T butter or margarine shopping list
- 1 large bulb fennel, quartered, cored, and cut into 3/4-inch slices shopping list
- 3 inner ribs celery, cut into 2-inch pieces shopping list
- 2 large carrots, peeled and cut into 1-inch pieces shopping list
- 3 Tbs. extra-virgin olive oil shopping list
- kosher salt and freshly ground black pepper shopping list
- 28-oz. can whole tomatoes shopping list
- 1 Tbs. plus 1 tsp. chopped fresh rosemary shopping list
- 1/4 lb. dried ditalini (or other small tubular pasta), cooked until tender, rinsed with cold water, and drained shopping list
- 3 Tbs. chopped fresh flat-leaf parsley shopping list
- 1/2 cup finely grated parmigiano Reggiano shopping list
How to make it
- Cook the cannellini and kidney beans together with salt, pepper, and 2 T butter or margarine
- Meanwhile, heat the oven to 450°F.
- In a large bowl, toss the fennel, celery, and carrots with the oil; season generously with salt and pepper.
- Spread on a rimmed baking sheet lined with foil.
- Roast, tossing after 10 minutes and every 5 minutes thereafter, until the vegetables are nicely browned and tender when pierced with a fork, about 30 minutes.
- Let cool for at least 15 minutes.
- Transfer the vegetables to a cutting board, chop them coarsely, and put them in a large pot.
- Slice the tomatoes into large pieces and add them and their juices, the beans, 3 cups of their cooking liquid (or add water to equal this amount), and 1 Tbs. of the rosemary to the pot.
- Bring to a boil, turn the heat to medium low, cover, and simmer for 40 minutes, stirring occasionally.
- Thin with water, if necessary, to get the consistency you like.
- Stir in the cooked pasta, the remaining 1 tsp. rosemary, the parsley, 1/4 cup of the Parmigiano, and salt and pepper to taste.
- Ladle into bowls and serve immediately with a generous sprinkle of the remaining Parmigiano.
People Who Like This Dish 4
- JABNJENN Nowhere, Us
- peetabear Mid-hudson Valley, NY
- chef_irish Gainesville, FL
- borinda SoCal, CA
- gagagrits Irmo, SC
- marriage Apalachin
- urbanrebelchef Toronto, CA
- sparow64 Sweetwater, TN
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The Rating
Reviewed by 4 people-
I love soup, and this sounds so good...:)
gagagrits
in Irmo loved it
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Wonderful and the inclusion of fennel makes this "right" and smell like it did at my Italian neighbor's home years ago. Total bliss.
Thanks for sharing this recipe.
borinda
in SoCal loved it
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Another High 5...Good Recipe
chef_irish
in Gainesville loved it
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