Modern minestrone with borlotti crostini

Yield: 6 servings

Measure Ingredient
4 tablespoons Virgin olive oil
1 large Spanish onion; chopped 1/2\" dice
1 \N Celery rib with leaves; sliced 1/4\" pieces
1 large Carrot; peeled, and
\N \N Sliced 1/4\" thick coins
2 larges Russet potatoes; peeled, and
\N \N Chopped 1/2\" dice
1 cup Butternut squash; cut 1/2\" dice
3 tablespoons Finely-chopped fresh rosemary
1 can Peeled tomatoes - (16 oz); crushed by hand,
\N \N With juice
2½ cup Canned pinto beans; drained, rinsed
1 pounds Swiss chard; Rinsed, and
\N \N Cut 1/2\" ribbons to yield 1 1/2 cups
1 small Zucchini; cut 1/2\" thick coins
6 cups Water
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
½ cup Finely-chopped flat-leaf parsley
1 cup Freshly-grated parmigiano; plus
2 tablespoons Freshly-grated parmigiano
6 ounces Extra-virgin olive oil
1 tablespoon Red wine vinegar
6 slices Italian bread - (1\" thick); toasted
2 tablespoons Extra-virgin olive oil

In a heavy-bottom soup pot, saute onion, celery, carrot, potatoes and butternut squash in olive oil over moderate heat until softened and starting to brown (about 10 to 12 minutes). Add tomatoes, rosemary, 2 cups of the pinto beans, Swiss chard, zucchini and water and bring to a boil.

Reduce heat and simmer 1½ hours. Season with salt and pepper. To serve, portion into small bowls and sprinkle with lots of parsley and cheese.

Dress remaining ½ cup pinto beans with 6 ounces extra-virgin olive oil and red wine vinegar and divide on toasts in center of each soup. Drizzle with extra-virgin olive oil and serve. This recipe yields 6 main course servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5645 broadcast 02-29-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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