Minestrone With Crisp Parmesan Crumbs

Recipe Ingredients

1 lb	454g / 16oz	Borlotti beans
3 tablespoons	45ml	Extra-virgin olive oil - plus
1/2 cup	118ml	Extra-virgin olive oil - divided, plus
		More for garnish
1/2 lb	227g / 8oz	Pancetta - finely chopped
2 lbs	908g / 32oz	Onion - finely chopped (medium)
4		Celery stalks - finely chopped
4		Carrots - finely chopped
4		Parsnips - finely chopped
3 tablespoons	45ml	Chopped fresh thyme leaves
3 tablespoons	45ml	Chopped fresh rosemary leaves
6		Fresh sage leaves - chopped
2		Bay leaves
2		Whole peeled tomatoes - (28 oz ea) - drained, and
		Hand crushed
6		Chicken stock
3 cups	438g / 15oz	Fresh white bread crumbs
1 cup	237ml	Grated Parmesan
		Kosher salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Soak the beans: Put the beans in a large pot and cover them with water by 2 inches. Bring to a boil and cook the beans for 2 minutes. Remove from heat, cover, and let sit for 1 hour. (Or cover the beans with cold water and let them soak overnight.)

Start the soup: In a large soup pot over medium-high heat, add 3 tablespoons olive oil. When the oil is hot add the pancetta, onion, celery, carrots, and parsnips and cook until the vegetables are soft, about 5 minutes. Add 2 tablespoons thyme, 2 tablespoons rosemary, the sage, and bay leaves.

Drain the beans and add them to the pot along with the tomatoes and 1/4 cup olive oil. Pour in the chicken stock and bring to a boil. Lower the heat and simmer for 1 to 1 1/2 hours, adding water if you need more liquid. The soup should be thick: to thicken the soup, break up some of the beans with the back of a spoon. Remove the bay leaves and discard before serving.

Toast the bread crumbs: Heat the oven to 350 degrees. Mix the bread crumbs, remaining thyme and rosemary, and cheese on a baking sheet. Season with salt and pepper and drizzle over about 1/4 cup olive oil; combine well. Bake until the crumbs are golden brown and crisp, 20 to 25 minutes.

To serve, ladle the soup into small glasses, cups or mugs. Drizzle on a little olive oil, top with the crispy crumbs, and serve.

This recipe yields 20 to 30 small servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1E27) - from the TV FOOD NETWORK

Rating

Average rating:

2.5 (2 votes)

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