3 Bean Minestrone
(from fearama’s recipe box)
Prep time: 60 minutes
Cook time: 20 minutes
Serves 2 people
Categories: Soup
Ingredients
- 4 cups Parmigiano and Herb-Fortified Stock
- 2 Roasted Tomatoes
- 1 tablespoon extra-virgin olive oil
- 1/2 onion, chopped
- 1 ribs celery, finely chopped
- 1 carrot, peeled and finely chopped
- 2 cloves roasted garlic
- 1/2 red chile pepper, finely chopped
- Salt
- Freshly ground black pepper
- 1/2 small potatoes
- 1 (7-ounce) can cannellini beans, drained
- 1 (7 ounce) can garbanzo beans, drained
- 3 ounces fresh, thin green beans
- Lemon zest
- Parmesan cheese, shredded
Directions
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Set aside or prepare the stock and roasted tomatoes.
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Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan.
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Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper.
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If you are using potatoes, add them here.
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Cover the pan and sweat the vegetables 10 minutes, stirring occasionally.
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Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans.
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Bring the soup back to a bubble, then turn off the heat and cool the soup.
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Store the soup in the refrigerator for a make-ahead meal.