Recipe

Three-bean Minestra Recipe

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Ingredients

2 c frozen flat green beans or 1/2 lb fresh flat green beans, cut into 2-inch lengths (2 c)
2 c water
1/2 c freshly grated Parmesan cheese, plus more for serving
4 c chicken stock or canned low-sodium broth
4 c frozen string beans or 1 lb fresh string beans, cut into 2-inch lengths (4 c)
Salt & freshly ground pepper
1 c dried small tubular pasta, such as ditali (1/4 lb)
1 onion, finely sliced
2 large garlic cloves, minced
1 tbsp red wine vinegar
1 c frozen shelled cranberry beans or 1 lb fresh cranberry beans, shelled
1/4 c plus 1 tbsp extra-virgin olive oil
3 tbsps finely sliced flat-leaf parsley
One 28-oz can peeled Italian tomatoes--drained, seeded & finely sliced

Directions

Step #1 Heat 2 tbsps of the olive oil In a large-ish saucepan.
Step #2 Add the onion & garlic & cook over moderate heat, until lightly browned, stirring frequently, about 5 mins.
Step #3 Add the tomatoes, stock, water & cranberry beans & bring to a boil.
Step #4 Cover up partially & cook over moderately low heat until the cranberry beans are tender, about 15 mins.
Step #5 Spice up with salt & pepper.
Step #6 Add the string beans & flat beans, cover partially & cook over moderate heat until tender, 10 to 12 mins.
Step #7 Meanwhile, bring a medium saucepan of salted water to a boil.
Step #8 Add the pasta & cook, stirring, until al dente.
Step #9 Drain the pasta & add it to the beans along with the parsley, vinegar, 1/2 c of Parmesan & the remaining 3 tbsps of olive oil.
Step #10 Spice up with salt & pepper.
Step #11 Serve the minestra in deep bowls & pass extra Parmesan at the table.
Step #12 Make Ahead: The minestra can be prepared through Step 1 & put in the fridged for up to 2 days.
Step #13 Wine Recommendation: Look for a Chianti with some spice & good acidity to stand up to the tomatoes & vinegar in the soup.
Step #14 Two choices: the 1997 Castellare di Castellina Chianti Classico or the 1997 Badia a Coltibuono Chianti Classico.
Enjoy the Three-Bean Minestra recipe