Best Minestra Di Fagioli Bean Soup Recipes

Minestra - Beans and Greens Soup image

Provided by Mary's Nest

Time 20m

Number Of Ingredients 8

2 tbsp Olive oil
1 medium Yellow or white onion, peeled and diced
4 cloves Fresh garlic, chopped fine
1 tsp Salt
3-4 cups Cooked cannellini beans or another white bean, divided
1 quart Chicken bone broth or chicken broth (Vegetable broth or water may be substituted. )
1 head Escarole or other tender green, washed and chopped
Parmigiano-Reggiano, grated (Optional)

Steps:

Pour olive oil into the saucepan or soup pot on the stove and turn the heat to medium.
Add onion to the heated olive oil, and sauté until the onion is softened and translucent. This process takes 2-3 minutes.
Add chopped garlic, and sauté for an additional minute until fragrant.
Add the salt, black pepper, and red pepper flakes.
Add half of the beans to the onion and garlic mixture. Mash the beans. (See video.)
Add the chopped escarole to the onion, garlic, and mashed bean mixture, and stir well to incorporate the greens.
Add the remaining beans and broth to the pot, stir well, and bring the mixture up to a boil. Next, turn the heat to medium, cover the pot, and allow the soup to simmer for 10 minutes.
After 10 minutes, turn off the heat. Your soup is ready to serve, and you can ladle it into soup bowls. If you want, you can also grate cheese on top of the soup.
This soup will stay fresh, refrigerated for 3-4 days. Or you can freeze it for up to 3 months.

Minestra di Fagioli (Bean Soup) image

Provided by TishT

Categories Beans

Time 1h50m

Yield 4 Quarts

Number Of Ingredients 19

1 onions or 1 leek, chopped coarsely
2 cloves garlic, chopped coarsely
2 celery ribs, chopped coarsely
2 tablespoons extra virgin olive oil
1/2 lb kale or 1/2 lb swiss chard, shredded
1/2 medium cabbage, shredded
3 large carrots, quartered,cut into 1/2 inch chunks
1/2 lb winter squash, peeled,cut into 1/2 inch chunks
1 large all purpose potato, peeled,cut into 1/2 inch chunks
1 sprig rosemary
1 sprig thyme
3 -5 fresh sage leaves
1 bay leaf
7 cups bean broth or 7 cups water
sea salt
fresh ground pepper
4 cups cooked white beans
8 slices of toasted rustic bread, 1 3/4 inches thick rubbed with
garlic

Steps:

Put the onion, garlic, and celery in a 5qt pot.
Pour extra virgin oil over them, toss with a wooden spoon to coat with the oil, and place over low heat.
cook, stirring occasionally for 10 minutes or until onions are tender Add the Tuscan kale, cabbage, kale or swiss chard, cabbage, carrots, squash, potato, fresh herbs and broth or water and bring to a simmer Cook the soup, stirring occasionally for 1 hour over low heat.
Remove the rosemary sprig and the bay leaf.
Add salt and pepper to tast.
Puree 5 cups of vegies from the soup with 1 cup of beans in a food processor.
Return the puree to the soup Place 1 slice of toasted bread in each soup bowl and ladle soup over bread.
Drizzle with extra virgin olive oil and serve.