Minestrone with Crisp Parmesan Crumbs
- Level: Intermediate
- Yield: 20 to 30 small servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 330
- Total Fat
- 13
- Saturated Fat
- 4
- Carbohydrates
- 37
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 16
- Cholesterol
- 21
- Sodium
- 1133
- Total: 3 hr 40 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 2 hr 20 min
Ingredients
1 pound borlotti beans
3 tablespoons extra-virgin olive oil, plus 1/2 cup divided, plus more for garnish
1/2 pound pancetta, finely chopped
2 medium onion, finely chopped
4 stalks celery, finely chopped
4 carrots, finely chopped
4 parsnips, finely chopped
3 tablespoons chopped fresh thyme leaves
3 tablespoons chopped fresh rosemary leaves
6 fresh sage leaves, chopped
2 bay leaves
2 (28-ounce) cans whole, peeled tomatoes, drained and hand crushed
6 quarts chicken stock
3 cups fresh white bread crumbs
1 cup grated Parmesan
Kosher salt and freshly ground black pepper
Directions
- Soak the beans: Put the beans in a large pot and cover them with water by 2 inches. Bring to a boil and cook the beans for 2 minutes. Remove from heat, cover, and let sit for 1 hour. (Or cover the beans with cold water and let them soak overnight.)
- Start the soup: In a large soup pot over medium-high heat, add 3 tablespoons olive oil. When the oil is hot add the pancetta, onion, celery, carrots, and parsnips and cook until the vegetables are soft, about 5 minutes. Add 2 tablespoons thyme, 2 tablespoons rosemary, the sage, and bay leaves. Drain the beans and add them to the pot along with the tomatoes and 1/4 cup olive oil. Pour in the chicken stock and bring to a boil. Lower the heat and simmer for 1 to 1 1/2 hours, adding water if you need more liquid. The soup should be thick: to thicken the soup, break up some of the beans with the back of a spoon. Remove the bay leaves and discard before serving.
- Toast the bread crumbs: Heat the oven to 350 degrees F. Mix the bread crumbs, remaining thyme and rosemary, and cheese on a baking sheet. Season with salt and pepper and drizzle over about 1/4 cup olive oil; combine well. Bake until the crumbs are golden brown and crisp, 20 to 25 minutes.
- To serve, ladle the soup into small glasses, cups or mugs. Drizzle on a little olive oil, top with the crispy crumbs, and serve.