Calabrian Minestrone Soup
By @kellysalwayscooking
Serves 4
Ingredients:
Instructions:
Bring a pan of water to a boil, add salt, stir, and then add the beans until they are cooked al dente, about 10 minutes. Drain and set aside.
Meanwhile in a deep saute pan over medium low, warm the olive oil and the garlic, then add the tomatoes, basil, and a pinch of salt and allow to gently bubble for 15 minutes.
Add the green beans and the white beans to the tomatoes along with 4 cups of water and another pinch of salt, and then simmer for 15 minutes.
Add the pasta, raise the heat and boil until the pasta is al dente. Remove from the heat. Add half the cheese and the crushed red pepper and stir. Serve with additional cheese, olive oil, and crushed red pepper.
Serves 4
Ingredients:
- 1 lb of fresh green beans, both ends trimmed
- 6 tablespoons extra virgin olive oil
- 2 cloves of garlic, peeled and finely chopped
- 1 lb of cherry tomatoes, halved
- a big handful of fresh basil, torn
- salt
- 1.5 cups of cooked white beans (canned or cooked from dried)
- 1/2 lb small pasta shape
- 1/4 lb grated Parmigiano Reggiano
- pinch of crushed red pepper flakes
Instructions:
Bring a pan of water to a boil, add salt, stir, and then add the beans until they are cooked al dente, about 10 minutes. Drain and set aside.
Meanwhile in a deep saute pan over medium low, warm the olive oil and the garlic, then add the tomatoes, basil, and a pinch of salt and allow to gently bubble for 15 minutes.
Add the green beans and the white beans to the tomatoes along with 4 cups of water and another pinch of salt, and then simmer for 15 minutes.
Add the pasta, raise the heat and boil until the pasta is al dente. Remove from the heat. Add half the cheese and the crushed red pepper and stir. Serve with additional cheese, olive oil, and crushed red pepper.
