Modern Minestrone With Borlotti Crostini

Recipe Ingredients

4 tablespoons	60ml	Virgin olive oil
1 tablespoon	15ml	Spanish onion - chopped 1/2" dice (large)
1		Celery rib with leaves - sliced 1/4" pieces
1		Carrot - peeled, and (large)
		Sliced 1/4" thick coins
2		Russet potatoes - peeled, and (large)
		Chopped 1/2" dice
1 cup	198g / 7oz	Butternut squash - cut 1/2" dice
3 tablespoons	45ml	Finely-chopped fresh rosemary
1		Peeled tomatoes - - (16 oz), crushed by hand,
		With juice
2 1/2 cups	400g / 14oz	Canned pinto beans - drained, rinsed
1 lb	454g / 16oz	Swiss chard - rinsed, and
		Cut 1/2" ribbons to yield 1 1/2 cups
1		Zucchini - cut 1/2" thick (small) coins
6 cups	1422ml	Water
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	20g / 0.7oz	Finely-chopped flat-leaf parsley
1 cup	237ml	Freshly-grated parmigiano - plus
2 tablespoons	30ml	Freshly-grated parmigiano
6 oz	170g	Extra-virgin olive oil
1 tablespoon	15ml	Red wine vinegar
6		Italian bread - - (1" thick), toasted
2 tablespoons	30ml	Extra-virgin olive oil

Recipe Instructions

In a heavy-bottom soup pot, saute onion, celery, carrot, potatoes and butternut squash in olive oil over moderate heat until softened and starting to brown (about 10 to 12 minutes). Add tomatoes, rosemary, 2 cups of the pinto beans, Swiss chard, zucchini and water and bring to a boil. Reduce heat and simmer 1 1/2 hours. Season with salt and pepper.

To serve, portion into small bowls and sprinkle with lots of parsley and cheese. Dress remaining 1/2 cup pinto beans with 6 ounces extra-virgin olive oil and red wine vinegar and divide on toasts in center of each soup. Drizzle with extra-virgin olive oil and serve.

This recipe yields 6 main course servings.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5645)

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