Yield: 6 servings
|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|
|\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@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.