Cannellini Minestrone (8 svg)
- Number of Servings: 8
Ingredients
2 cups dried cannellini beans8 cups water1 cup dried porcini mushrooms (about 1 ounce)1 teaspoon salt1/8 teaspoon freshly ground black pepper1 tablespoon olive oil1 cup finely chopped onion1/2 cup finely chopped celery1 garlic clove, minced2 tablespoons finely chopped fresh flat-leaf parsley1 tablespoon finely chopped fresh basil1/2 teaspoon crushed red pepper1 (14.5-ounce) can diced tomatoes, drained1 (4.5-ounce) can chopped green chiles3 cups torn Swiss chard (about 1 pound)
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand for 8 hours or overnight. Drain and rinse beans.
Combine beans and 8 cups water in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender.
Combine mushrooms and boiling water to cover in a small bowl. Cover and let stand 30 minutes or until tender. Drain and chop.
Place 2 cups cooked beans in a blender or food processor. Process until smooth; return pureed beans to pan. Stir in salt and pepper.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion, celery, and garlic; cook 10 minutes or until vegetables are tender. Stir in mushrooms, parsley, and the next 4 ingredients (through chiles); cook for 3 minutes, stirring frequently. Add onion mixture and chard to beans in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until chard is tender. Ladle soup into individual bowls.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ILANIASTAR.
Combine beans and 8 cups water in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender.
Combine mushrooms and boiling water to cover in a small bowl. Cover and let stand 30 minutes or until tender. Drain and chop.
Place 2 cups cooked beans in a blender or food processor. Process until smooth; return pureed beans to pan. Stir in salt and pepper.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion, celery, and garlic; cook 10 minutes or until vegetables are tender. Stir in mushrooms, parsley, and the next 4 ingredients (through chiles); cook for 3 minutes, stirring frequently. Add onion mixture and chard to beans in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until chard is tender. Ladle soup into individual bowls.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ILANIASTAR.
Nutritional Info Amount Per Serving
- Calories: 220.1
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 244.3 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 9.7 g
- Protein: 13.5 g
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