Minestrone

Recipe by: Frank Pellegrino | from Rao's Cookbook

Cookstr

Course: Hot Appetizer, Main Course

Total Time: Under 2 Hours

Skill Level: Moderate

Cost: Moderate

Yield: Serves 6 to 8

INGREDIENTS

½ cup fine-quality olive oil
1 cup chopped onions
1 cup chopped whole leeks
¼ cup minced Italian parsley
1 teaspoon minced fresh thyme
2 cups peeled and diced potatoes
2 cups diced carrots
1 cup diced celery
1 cup diced zucchini
1 cup fresh fava beans
1 cup fresh or frozen green peas
2 cups canned imported San Marzano Italian plum tomatoes, with juice
4 cups chicken broth or water
Salt and pepper to taste
1 to 2 cups cooked cannellini or kidney beans
2 tablespoons chopped fresh basil
¼ cup freshly grated Pecorino Romano cheese

Directions

1. Heat oil in a large stockpot over medium-high heat. When hot, stir in onions, leeks, parsley, and thyme. Lower heat and sauté for about 5 minutes or until onions begin to brown.

2. Add the remaining vegetables—potatoes, carrots, celery, zucchini, fava beans, and peas— one at a time, sautéing each for about 3 minutes. When all the vegetables are sautéed, stir in tomatoes, broth, and salt and pepper. Bring to a boil. Then lower heat and simmer for about 1 hour, until soup is quite thick.

3. Add cooked beans, mashing some against the side of the stockpot with the back of a spoon as you stir them in. Cook for an additional 5 minutes. Remove from heat and stir in basil. Serve sprinkled with Pecorino Romano cheese.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, using 1 cup of Cannellini Beans, and 1/8 teaspoon of added salt per serving.

Calories 364kcal (18%)

Calcium 142mg (14%)

Vitamin C 31mg (52%)

Vitamin A 310mcg RAE (10%)

Potassium 1027mg

Magnesium 94mg

Protein 15g

Sugar 9g

Fiber 10g