Borlotti Minestrone

Photo: Randy Mayor; Styling: Rose Nguyen
Borlotti beans—the Italian variety of cranberry beans—can be ordered from www.ranchogordo.com, among other online retailers.

Yield:

8 servings (serving size: 1 1/4 cups soup and 1 tablespoon cheese)

Recipe from

Nutritional Information

Calories 224
Fat 5.7 g
Satfat 2.4 g
Monofat 2.1 g
Polyfat 0.9 g
Protein 14.9 g
Carbohydrate 31.6 g
Fiber 10.7 g
Cholesterol 12 mg
Iron 3 mg
Sodium 662 mg
Calcium 199 mg

Ingredients

1 1/4 cups dried borlotti beans (about 1/2 pound)
1/2 cup coarsely chopped bacon (about 6 slices)
1 cup chopped onion (about 1 small)
1 cup chopped fennel bulb
3/4 cup chopped carrot (about 2 carrots)
3/4 cup chopped celery (about 2 stalks)
1 teaspoon dried basil
3 garlic cloves, minced
2 cups chopped zucchini (about 2 medium)
6 cups chopped kale
3 cups water
2 tablespoons tomato paste
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (14.5-ounce) can petite-diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

Preparation

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.

Note:

David Bonom,

March 2009