Tommy Lasordas Minestra E Fagioli Recipes

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TOMMY LASORDA'S MINESTRA E FAGIOLI



Tommy Lasorda's Minestra e Fagioli image

Provided by Ira Berkow

Categories     one pot, soups and stews, main course

Time 1h

Yield Six servings

Number Of Ingredients 8

1 pound cannellini dried beans or 2 19-ounce cans cannellini, drained
4 heads escarole, about 3 pounds, washed (or the same weight of Swiss chard, dandelion greens or endives)
1/4 cup olive oil
5 cloves garlic, finely chopped
1/4 pound pepperoni, thinly sliced and halved
A pinch of fresh parsley
A pinch of oregano
Salt and freshly ground pepper to taste

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

MINESTRA DI FAGIOLI (BEAN SOUP)



Minestra di Fagioli (Bean Soup) image

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

1 onions or 1 leek, chopped coarsely
2 cloves garlic, chopped coarsely
2 celery ribs, chopped coarsely
2 tablespoons extra virgin olive oil
1/2 lb kale or 1/2 lb swiss chard, shredded
1/2 medium cabbage, shredded
3 large carrots, quartered,cut into 1/2 inch chunks
1/2 lb winter squash, peeled,cut into 1/2 inch chunks
1 large all purpose potato, peeled,cut into 1/2 inch chunks
1 sprig rosemary
1 sprig thyme
3 -5 fresh sage leaves
1 bay leaf
7 cups bean broth or 7 cups water
sea salt
fresh ground pepper
4 cups cooked white beans
8 slices of toasted rustic bread, 1 3/4 inches thick rubbed with
garlic

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.

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