Autumn Minestrone
This thick version of minestrone soup is usually re-cooked with stale bread to thicken it, becoming Ribollita. Here, it’s topped with a parmesan and rosemary crust and baked in the oven.
PREP TIME: 30 minutes
TOTAL TIME: 2 hours
SERVINGS: 4
INGREDIENTS
2-1/2 cups (13oz) shelled cranberry beans (about 1-1/2 pounds unshelled)
Kosher salt
2 tbsp olive oil
3 medium leeks, sliced
4 cloves garlic, minced
2 carrots, peeled and diced
3 stalks celery, diced
2 tsp. chopped rosemary
1 – 2lb butternut squash, peeled and cut into 1-inch chunks (1 1/2 lb)
1 bunch black kale (dinosaur kale), stems removed and roughly chopped
1 – 26oz box or can chopped tomatoes (like Pomi)
4 cups chicken broth
1 bay leaf
Parmesan rind, optional
Freshly ground black pepper
PREPARATION
Place cranberry beans in a medium saucepan and cover with 3 cups cold water. Bring to a boil. Reduce heat and simmer until beans are tender, 20-30 minutes. Season with 1 tsp kosher salt and set aside.
Place olive oil in a large pot over medium heat. Add leeks, garlic, carrots and celery and cook until golden, 12-15 minutes.
Add rosemary, squash, kale, tomatoes and broth. Bring to a boil and add the bay leaf, parmesan rind, salt and pepper. Cover, lower the heat and let simmer until the squash is tender, about 30 minutes.
Add the beans and their liquid to the soup and let simmer uncovered, 30 minutes more. Let cool completely and refrigerate until cold.