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Borlotti Minestrone

  • 8servings
  • 224calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups dried borlotti beans (about 1/2 pound)

  2. 1/2 cup coarsely chopped bacon (about 6 slices)

  3. 1 cup chopped onion (about 1 small)

  4. 1 cup chopped fennel bulb

  5. 3/4 cup chopped carrot (about 2 carrots)

  6. 3/4 cup chopped celery (about 2 stalks)

  7. 1 teaspoon dried basil

  8. 3 garlic cloves, minced

  9. 2 cups chopped zucchini (about 2 medium)

  10. 6 cups chopped kale

  11. 3 cups water

  12. 2 tablespoons tomato paste

  13. 2 (14-ounce) cans fat-free, less-sodium chicken broth

  14. 1 (14 1/2-ounce) can petite-diced tomatoes, undrained

  15. 1/4 teaspoon salt

  16. 1/4 teaspoon crushed red pepper

  17. 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

Instructions Jump to Ingredients ↑

  1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.

  2. Place beans in a large saucepan, and cover with water to 3 inches above beans; bring to a boil. Reduce heat; simmer 1 1/2 hours or until tender. Drain.

  3. Heat a large Dutch oven over medium-high heat. Add bacon to pan; cook 6 minutes or until crisp, stirring frequently. Add onion and next 5 ingredients (through garlic); sauté 4 minutes. Add zucchini; sauté 3 minutes. Add kale; sauté 2 minutes or until kale wilts. Add 3 cups water, tomato paste, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add beans; simmer, uncovered, 30 minutes. Stir in salt and pepper; sprinkle with cheese.

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