Recipe courtesy of Rachael Ray
Episode: One for All
Total:
2 hr
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

Healthy
Total:
2 hr
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Parmigiano and Herb Fortified Stock
Roasted Tomatoes

Directions

Watch how to make this recipe.

Set aside or prepare the stock and roasted tomatoes.

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. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper. If you are using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra-virgin olive oil. Cover and store separately from the soup. Cover the pan and sweat the vegetables 10 minutes, stirring occasionally. Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a bubble, then turn off the heat and cool the soup. Store the soup in the refrigerator for a make-ahead meal.

To reheat the soup: Place the soup over medium-high heat. Crisp up the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping.

Parmigiano and Herb Fortified Stock

For the stock:

Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.

Roasted Tomatoes

For the tomatoes:

Heat the oven to 500 degrees F.

Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

IDEAS YOU'LL LOVE

Bean, Kale and Egg Stew

Recipe courtesy of Food Network Kitchen

Roasted Green Beans

Recipe courtesy of Ree Drummond

Chili Beans

Recipe courtesy of Ree Drummond

Three Bean Salad

Recipe courtesy of Jeff Mauro

Herb-Marinated Pork Tenderloins

Recipe courtesy of Ina Garten

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Black Bean Soup

Recipe courtesy of Melissa d'Arabian

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking