Late Summer Minestrone with Cranberry Beans
 
 
Serves: 6-8 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 4 carrots, peeled and chopped into ½ inch pieces
  • 3 stalks celery, chopped into ½ inch pieces
  • 1 cup green beans chopped into ½ inch pieces
  • 6-8 tomatoes, peeled, seeded and chopped or one 15-ounce can whole tomatoes (crushed with hands or spoon)
  • 4 cups chicken stock, preferably homemade
  • 1 parmesan rind
  • 1 cup shelled cranberry beans
  • 4 leaves curly kale, stem removed and roughly chopped
  • parmesan for serving
Instructions
  1. Heat olive oil in a large heavy soup pot over medium heat.
  2. Add the onion, garlic, carrots, celery and green beans and saute until soft, about 10 minutes.
  3. If using fresh tomatoes, blanch in boiling water to remove skin. Cut each tomato in half widthwise, gently squeeze out most of the seeds and roughly chop.
  4. Add tomatoes, chicken stock, parmesan rind, cranberry beans, salt, and pepper and bring to a boil. Reduce heat to a simmer and cook for 30-40 minutes until beans are tender.
  5. Add kale and cook 5 more minutes.
  6. Remove parmesan rind and ladle into big bowls and top with freshly grated parmesan and a drizzle of olive oil.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2016/10/03/late-summer-minestrone-cranberry-beans/