While the food blogs are overtaken by sweets and flowers, and my own Valentine’s chocolate cake is sitting in the fridge awaiting the second coat of ganache; I decided to write about something less festive today. After all, most likely tomorrow is still going to be February; most likely – cold; and most likely you will be ready to jump back on a diet following the sweet Valentine.
/The recipe is adopted from Williams-Sonoma Italian Favorites/
MINESTRONE WITH WHITE BEANS
- ½ cup dried cannellini beans
- 2 tbs olive oil
- 1 yellow onion, chopped
- 1 clove garlic, finely chopped
- 5 cups vegetable stock
- 1 lb (500 g) canned tomatoes with juice
- 1 large carrot, chopped
- 1 zucchini, chopped
- 1 cabbage, shredded
- 1 ½ tsp dried basil
- 1 ½ dried oregano
- 2 tsp sugar
- 1 bay leaf
- 2 medium potatoes, diced
- 2 tbs balsamic vinegar
- Salt and pepper to taste
- 2 tbs chopped parsley for garnish
- 2/3 cup grated Parmesan cheese for garnish
Yelds: 6-8 servings
Pick and rinse the beans. Place in a bowl, cover with water and soak for about 4 hours.
Drain the beans and place in a saucepan with water to cover by about 1 inch (2.5 cm). Bring to boil, reduce the heat to low and simmer until the beans are tender for about 1 – 1 1/2 hours.
Warm the olive oil in a soup pot. Add onion, garlic and saute for 2-3 minutes. Add the stock, tomatoes, carrot, zucchini, cabbage, basil, oregano, sugar, and bay leaf. Cover and cook for about 20 minutes. Add the potatoes and cook for another 10 minutes. Drain the beans and add them to the pot with the balsamic vinegar. Season with salt and pepper.
Serve hot, garnishing with parsley and shredded Parmesan cheese.
The lazy version of this recipe is perfect for your crock pot collection. Saute (or not) the onion and garlic, and dump all the ingredients but parsley and cheese in a crock pot, add 1.5 cups of water and cook on low for 8 hours.
Happy Valentine’s Day!