Minestrone With Giant White Beans And Winter Squash Recipes

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MINESTRONE WITH GIANT WHITE BEANS AND WINTER SQUASH



Minestrone With Giant White Beans and Winter Squash image

The inspiration for this minestrone was a bag of Rancho Gordo Royal Corona beans that I have had in my pantry for a while. Royal Coronas are large white European runner beans that are similar to Greek gigandes but bigger, richer and sturdier. They are about twice the size of a lima bean and, unlike many other large white beans, the skin doesn't slip off when you soak them. If you substitute limas I would not soak the beans, but if you use the Royal Coronas, do soak them to shorten the cooking time. The beans are downright meaty and the soup is a hearty one. I didn't even feel the need to add pasta or rice to this substantial minestrone.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 2h

Yield 6 generous servings

Number Of Ingredients 19

6 ounces (1 cup) giant white beans such as Royal Coronas, gigandes (giant white beans), or large dried limas, washed, picked over and soaked for 4 hours or longer (no need to soak limas or large white beans)
1/2 medium onion
1 bay leaf
2 quarts water
Salt to taste
2 garlic cloves, peeled and crushed
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 large or 2 medium carrots, peeled and diced (1/2 inch dice or smaller if desired)
1 celery stalk, diced
2 tablespoons chopped fresh parsley
1 or 2 leeks, white and light green parts only, halved, cleaned well and sliced thin
3 or 4 garlic cloves (to taste), minced
1 14-ounce can chopped tomatoes, with juice
A bouquet garni made with a Parmesan rind, a bay leaf and a couple of sprigs each parsley and thyme, tied into one of the leek leaves if desired
Salt and freshly ground pepper
1 pound winter squash, diced
Lots of chopped flat leaf parsley or basil (or both)
Freshly grated Parmesan for serving

Steps:

  • First simmer beans. Drain soaked beans and place in a large saucepan with 2 quarts water, halved onion, crushed garlic and bay leaf. Bring to a gentle boil, reduce heat and simmer 45 minutes. Add salt to taste (I usually use 1 teaspoon salt per quart of water) and continue to simmer another 30 minutes. Beans should be almost tender. Remove from heat and use tongs to remove and discard onion half, garlic cloves and bay leaf.
  • While beans are simmering you can make tomato base. Heat olive oil over medium heat in a heavy soup pot or Dutch oven, and add onion, carrot and celery. Add a pinch of salt and cook, stirring, until vegetables are just about tender, about 5 minutes, and add parsley and leeks. Cook, stirring, until leeks are slightly wilted, about 3 minutes, and stir in garlic along with another generous pinch of salt. Cook, stirring, just until the garlic smells fragrant, 30 seconds to a minute, and stir in tomatoes with their juice and salt to taste. Bring to a simmer and cook, stirring often, for about 10 minutes, until tomatoes have cooked down somewhat and smell fragrant. Remove from heat until beans are ready.
  • Add beans and their broth to tomato base, stir together, add bouquet garni and bring to a simmer. Cover and simmer over low heat for 30 minutes. Add winter squash and continue to simmer for another 30 to 45 minutes, until squash and beans are very tender. Taste, adjust salt, and add freshly ground pepper to taste.
  • Just before serving heat through and stir in a generous handful of chopped fresh parsley or basil, or a mix of the two. Serve, topping each bowl with freshly grated Parmesan.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 4 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1321 milligrams, Sugar 7 grams

SQUASH AND BEAN MINESTRONE



Squash and Bean Minestrone image

To prevent the pasta from getting too soft, we cook it separately and toss it with olive oil and chopped parsley, then spoon it into each bowl of soup.

Provided by Melissa Hamilton

Yield Makes 12 servings

Number Of Ingredients 15

2 smoked ham hocks (about 1 1/2 pounds)
1 pound dried navy or cannellini (white kidney) beans
1/4 cup plus 2 tablespoons olive oil plus more for drizzling
1 large onion, finely chopped
2 leeks, white and pale-green parts only, finely chopped
2 small celery stalks with leaves (from celery heart), chopped
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
1 butternut squash (about 2 1/2 pounds), peeled, cut into 1/2" pieces
1 pound green beans, trimmed, cut into 1" pieces
8 cups low-sodium chicken broth
1 pound small pasta (such as tiny shells or pipette)
1 cup chopped fresh flat-leaf parsley, divided
2 bunches flat-leaf spinach, thick stems removed
Arugula Salsa Verde (for serving)

Steps:

  • Remove meat from ham hocks and cut into large pieces; set meat aside. Place navy beans and ham bones in a large pot; add cold water to cover by 2". Bring to a boil, reduce heat, and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour.
  • Heat 1/4 cup oil in another large heavy pot over medium-low heat. Add ham hock meat, onion, leeks, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 20 minutes.
  • Add squash, green beans, navy beans and soaking liquid, broth, and bones to pot. Bring to a simmer over medium heat; reduce heat to low, cover, and gently simmer until navy beans are tender, 1 1/2-2 hours.
  • When soup is almost finished cooking, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Drizzle with 2 tablespoons oil and add 1/4 cup parsley and toss to coat.
  • Discard ham bones. Add spinach and remaining 3/4 cup parsley to soup.
  • Divide soup among bowls. Add pasta, top with Arugula Salsa Verde, and drizzle with oil.
  • DO AHEAD: Soup can be made up to 3 days ahead. Let cool; cover and chill.

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