MINESTRONE WITH BURRATA TOASTS

Minestrone with Burrata Toasts image

This recipe makes a huge pot of soup. Perfect for enjoying over the week or freezing for another time. A Parmesan rind in the broth contributes a nice pop of seasoning to the vegetables and beans and complements the creamy cheesy burrata topped toasts.

Provided by Food Network Kitchen

Categories main-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 25

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Ingredients

1 cup dried cannellini beans
1/4 cup extra-virgin olive oil, plus more for drizzling
2 ounces pancetta, finely chopped
1 large leek (white and light green parts only), halved lengthwise and thinly sliced
2 large carrots, chopped
3 stalks celery, chopped
1/4 cup tomato paste
4 cloves garlic, finely chopped
2 teaspoons chopped fresh rosemary
1/4 teaspoon red pepper flakes
2 quarts low-sodium chicken broth
1 15-ounce can crushed tomatoes
2 bay leaves
1 2-inch piece Parmesan rind, plus grated Parmesan for topping
Kosher salt
2 cups cubed peeled butternut squash
1 large head escarole, trimmed and roughly chopped
1 cup ditalini
1/4 cup chopped fresh parsley
10 slices country bread, cut in half
1 clove garlic, smashed
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 8-ounce containers burrata cheese
Dried oregano and red pepper flakes, for topping

Steps:

Make the minestrone: Put the beans in a large pot or bowl and add enough water to cover by a few inches. Let soak in the refrigerator overnight.
Drain and rinse the beans. Heat the olive oil in a large Dutch oven over medium heat. Add the pancetta and cook, stirring, until the fat is rendered, about 3 minutes. Add the leek, carrots and celery; cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the tomato paste, garlic, rosemary and red pepper flakes and cook until sizzling, about 1 minute.
Add the chicken broth, 2 quarts water and the crushed tomatoes; bring to a simmer, then add the drained beans, bay leaves and Parmesan rind. Simmer until the beans are almost tender, 45 to 50 minutes. Season with 1 1/2 teaspoons salt.
Add the butternut squash and escarole to the pot and cook until all the vegetables and the beans are very tender, 15 to 20 minutes. Add the ditalini and cook until al dente, 8 to 10 minutes.
Meanwhile, make the toasts: Preheat the oven to 400˚ F. Arrange the bread on 2 baking sheets and bake until crisp and golden, 3 to 4 minutes per side. Rub one side with the garlic clove, brush with the olive oil and season with salt and pepper. Spread the burrata on the bread and sprinkle with oregano and red pepper flakes. Return to the oven just to heat the burrata, about 2 minutes. Drizzle with olive oil.
Remove the bay leaves from the soup; stir in the parsley. Ladle into bowls and drizzle with olive oil. Serve with grated Parmesan and the burrata toasts.