MINESTRONE WITH CRISP PARMESAN CRUMBS RECIPE

Minestrone With Crisp Parmesan Crumbs Recipe image

Provided by á-170456

Number Of Ingredients 19

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1 pound borlotti beans
3 tablespoons extra-virgin olive oil plus
1/2 cup extra-virgin olive oil divided, plus
more for garnish
1/2 pound pancetta finely chopped
2 medium onion finely chopped
4 celery stalks 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 cans whole peeled tomatoes - (28 oz ea) drained, and hand crushed
6 quarts chicken stock
3 cups fresh white bread crumbs
1 cup grated Parmesan
Kosher salt to taste
Freshly-ground black pepper to taste

Steps:

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. 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. This recipe yields 20 to 30 small servings.