Minestra Di Fagioli E Maltagliate Recipes
MINESTRA DI FAGIOLI (BEAN SOUP)
Use a first rate rustic bread for this recipe. It doesn't work near as well with the grocery store variety. Purests will tell you that this soup is better heated the second day and should be thick enough by then to eat with a fork!
Provided by TishT
Categories Beans
Time 1h50m
Yield 4 Quarts
Number Of Ingredients 19
Steps:
- Put the onion, garlic, and celery in a 5qt pot.
- Pour extra virgin oil over them, toss with a wooden spoon to coat with the oil, and place over low heat.
- cook, stirring occasionally for 10 minutes or until onions are tender Add the Tuscan kale, cabbage, kale or swiss chard, cabbage, carrots, squash, potato, fresh herbs and broth or water and bring to a simmer Cook the soup, stirring occasionally for 1 hour over low heat.
- Remove the rosemary sprig and the bay leaf.
- Add salt and pepper to tast.
- Puree 5 cups of vegies from the soup with 1 cup of beans in a food processor.
- Return the puree to the soup Place 1 slice of toasted bread in each soup bowl and ladle soup over bread.
- Drizzle with extra virgin olive oil and serve.
MINESTRA DI FAGIOLI E MALTAGLIATE
Steps:
- 1. The night before, soak the beans in 12 cups of cold water. The next day, drain the beans and reserve the soaking water. 2. In a large, heavy pot, saute the carrot, celery, garlic, onion and potatoes in the olive oil until the onions are soft, about 15 to 20 minutes. Add the beans and 8 cups of the reserved water. Stir in the tomato, parsley, basil, dried red pepper and a big pinch of salt, about 1 teaspoon or to taste. 3. Bring the mixture to a boil, then reduce to a simmer and cook gently until the beans are tender, about 1 to 1 1/2 hours. Remove a cup or so of the beans and puree or smash, then add back into the soup. Thin the soup with a little water, if necessary. Taste for salt. 4. Cook the pasta in abundant salted boiling water (less than a minute for fresh pasta; 8 to 10 minutes for dried). 5. Reheat the soup and stir in the cooked pasta. Serve in wide soup bowls. Pass a cruet of olive oil, the pepper grinder and a little freshly grated Parmigiano-Reggiano. Each serving: 362 calories; 17 grams protein; 58 grams carbohydrates; 15 grams fiber; 8 grams fat; 1 gram saturated fat; 21 mg. cholesterol; 321 mg. sodium.
TOMMY LASORDA'S MINESTRA E FAGIOLI
Provided by Ira Berkow
Categories one pot, soups and stews, main course
Time 1h
Yield Six servings
Number Of Ingredients 8
Steps:
- Soak the dried beans in water overnight. Drain.
- Blanch the escarole in lightly salted boiling water for three minutes. Drain and chop coarsely.
- Heat the olive oil in a heavy pot over medium heat and saute the garlic until golden. Add the pepperoni, parsley and oregano and saute for one minute.
- Add the beans, the escarole and three-quarters cup of water. (If using canned beans, add the beans to the pot 10 minutes before the end of the cooking time.) Season with salt and pepper. Cover and cook over medium heat for 30 minutes, stirring occasionally. Add one or more tablespoons of water during the cooking, if necessary.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 17 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 989 milligrams, Sugar 5 grams, TransFat 0 grams
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- The night before, soak the beans in 12 cups of cold water. The next day, drain the beans and reserve the soaking water.
- In a large, heavy pot, saute the carrot, celery, garlic, onion and potatoes in the olive oil until the onions are soft, about 15 to 20 minutes. Add the beans and 8 cups of the reserved water. Stir in the tomato, parsley, basil, dried red pepper and a big pinch of salt, about 1 teaspoon or to taste.
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