Recipe

Roasted Veggies Minestrone Recipe

Add Step-by-Step Photos	Sparow64 / All my dishes 9 months, 2 weeks ago 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! Prep:10m Cook:75m Servings:8	Sparow64
	minestrone easy

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Fans

peetabear

chef_irish

borinda

gagagrits

Ingredients

1-1/4 cups mixed dried cannellini and dried kidney beans, sorted through and rinsed

salt, pepper, 2 T butter or margarine

1 large bulb fennel, quartered, cored, and cut into 3/4-inch slices

3 inner ribs celery, cut into 2-inch pieces

2 large carrots, peeled and cut into 1-inch pieces

3 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper

28-oz. can whole tomatoes

1 Tbs. plus 1 tsp. chopped fresh rosemary

1/4 lb. dried ditalini (or other small tubular pasta), cooked until tender, rinsed with cold water, and drained

3 Tbs. chopped fresh flat-leaf parsley

1/2 cup finely grated Parmigiano Reggiano

Directions

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.

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Comments

gagagrits 9 months, 2 weeks ago said:
I love soup, and this sounds so good...:)

borinda 9 months, 2 weeks ago said:
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.

chef_irish 9 months, 2 weeks ago said:
Another High 5...Good Recipe

peetabear 9 months, 2 weeks ago said:
Love the roasted veggies... it takes the soup to a new level... five forks

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