Minestrone With Parmigiano Reggiano Recipes

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MINESTRONE WITH SAUTEED CROUTONS AND PARMIGIANO-REGGIANO



Minestrone with Sauteed Croutons and Parmigiano-Reggiano image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 21

1/4 cup olive oil
2 cloves garlic, smashed
6 slices Italian bread, crusts removed and cut into 1/4-inch dice
Salt
3 tablespoons olive oil
1 large red onion, chopped
2 large stalks celery, chopped
4 cloves garlic, chopped
2 large carrots, diced
1/4 pound pancetta, thinly sliced
1/2 head Savoy cabbage, finely sliced, blanched and drained
1/2 bunch Swiss chard, washed and finely sliced
1 large waxy potato, cut into 1/2-inch cubes
4 cups water
2 cups chicken stock
3 medium tomatoes, seeded and diced
1 bouquet garni (rosemary sprig, 4 thyme sprigs, 1 bay leaf, bunch parsley)
3 cups cooked cannellini beans
1 cup spinach leaves, washed and coarsely chopped
Salt and pepper
Grated Parmigiano-Reggiano cheese

Steps:

  • For the Sauteed Croutons: Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil. Remove the garlic, add the bread cubes and toss to coat. Saute until golden brown on all sides, season lightly with salt. Remove to a plate lined with paper towels.
  • For the Soup: Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook for 15 to 20 minutes. Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the puree and the whole beans to the simmering soup. Simmer the soup for about 5 minutes. Add the spinach and cook for 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with sauteed croutons and cheese.

SOUTHERN MINESTRONE



Southern Minestrone image

Categories     Salad     Salad Dressing     Okra     Simmer     Boil

Yield serves 4 to 6

Number Of Ingredients 20

1 tablespoon olive oil
2 onions, preferably Vidalia, chopped
1 carrot, chopped
1 stalk celery, chopped
2 large cloves garlic, finely chopped
6 cups water, plus more if needed
1/4 medium head green cabbage, chopped
Rind from a piece of Parmigiano-Reggiano cheese
Coarse salt and freshly ground black pepper
1 (14 1/2-ounce) can crushed tomatoes
1/4 pound green beans, trimmed and cut into 1/2-inch pieces
1/4 pound fresh okra, stems trimmed, halved lengthwise
1 yellow squash, chopped
1 zucchini, chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
1/2 teaspoon red pepper flakes
1/2 cup elbow macaroni
Extra-virgin olive oil, for drizzling
Parmigiano-Reggiano cheese, for garnish

Steps:

  • In a large, heavy-bottomed Dutch oven, heat the oil over medium heat. Add the onions, carrot, and celery and cook until the onions are golden, 10 to 12 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add 4 cups of the water, the cabbage, and the cheese rind. Season the mixture with salt and pepper. Bring to a boil over high heat, and then decrease the heat to low. Simmer until the mixture is flavorful and well combined, about 30 minutes.
  • Add the tomatoes, green beans, okra, yellow squash, zucchini, parsley, basil, and red pepper flakes. Add more of the remaining water to cover by about 1 inch. Continue to simmer slowly over very low heat until the vegetables are just tender, an additional 20 minutes. Add the pasta, and more water, if needed. Simmer until the pasta is tender, an additional 10 to 15 minutes. Taste and adjust for seasoning with salt and pepper.
  • To serve, ladle the soup into warmed bowls. Drizzle with extra-virgin olive oil and sprinkle with grated cheese.
  • parmigiano-reggiano
  • Parmigiano-Reggiano is a hard, dry cheese made from cow's milk. The rind is golden tan and the interior is creamy yellow. True Parmigiano-Reggiano from Italy is aged eighteen to thirty-six months and is sharp and rich in flavor with a salty kick. While other countries make Parmesan cheese, real Italian Parmigiano- Reggiano is more expensive and is well worth every dime. Look for "Parmigiano-Reggiano" stenciled on the rind to authenticate the origin.

VEGETABLE MINESTRONE WITH PESTO



Vegetable Minestrone with Pesto image

Provided by Gianni Scappin

Categories     Soup/Stew     Bean     Potato     Tomato     Vegetarian     Lunch     Spinach     Zucchini     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 16

1/2 cup olive oil
1/2 large onion, chopped (about 1 cup)
1 large stalk celery, chopped (about 1/2 cup)
1 large carrot, chopped (about 1/2 cup)
1 small leek, white and pale green parts only, washed and chopped (about 1/2 cup)
1 large russet potato, peeled and diced (about 1 cup)
1/2 cup loosely packed fresh flat-leaf parsley, coarsely chopped
1/2 cup fava beans (freshly shelled, or soaked if dry)
1 cup canned crushed plum tomatoes, with their juices
1 medium zucchini, trimmed and chopped (about 1 1/2 cups)
1/2 cup fresh green beans, cut into 1-inch-long pieces
1/2 cup shelled fresh or frozen peas
1 cup loosely packed chopped fresh spinach (or any fresh greens with stems removed if necessary)
One roughly 2-inch-square Parmigiano-Reggiano rind, rinsed
Salt and freshly ground black pepper
1/4 cup pesto

Steps:

  • 1. In a medium saucepan over moderate heat, warm the oil. Add the onion, celery, carrot, leek, potato, and parsley, and sauté, stirring frequently, until the vegetables are soft, about 5 minutes.
  • 2. Add the fava beans, tomatoes, zucchini, and 2 quarts of water to the pot. Bring the soup to a boil, then add the green beans, peas, spinach, and the Parmigiano-Reggiano rind. Reduce the heat to moderately low, season to taste with salt and pepper, and simmer until the beans and potatoes are fully cooked and tender, about 20 minutes.
  • 3. Remove and discard the Parmigiano-Reggiano rind. Divide the soup among heated soup bowls and top with the pesto. Note: You may cool, cover, and refrigerate the soup up to 3 days or freeze it for up to 2 months.

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