Today we visit what could be the best minestrone soup recipe in the world and it only takes about 30 minutes to make. If you had misconceptions about minestrone (blown out beans, mushy pasta, overcooked veg), it’s time to change your mind.


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SIMPLE BEAN RECIPE

8 Cups Water
3 Cups Dried Whitebeans

1. Soak Beans in 3x their water on counter for 24 hours or overnight
2. Drain off liquid and rinse well
3. Cover with 6 Cups Water and pressure cook on low for 22 minutes. Let pressure release naturally or for 30 mins.
4. Salt the liquid lightly 2 TSP to season beans as they cool
5. Cool in liquid for future use,

FOR THE SOUP (SERVES 4-6)

32oz or 1 box Chicken or Vegetable Stock
2 Cans of white beans store-bought or 1 batch of simple beans from above
32oz Of Bean Liquid (save from cans if possible and make up with stock if you are short).
1/2 Cup Dry White Wine
1 lb asparagus (Cut Into Coins)
1 lb washed greens (kale, chard, spinach)
1 Medium Red Onion (Diced)
4 Cloves Garlic (Sliced)
1 Large Bulb Fennel
5oz Dried Pasta (preferably in bite sized pcs)
6oz Frozen or fresh peas
Chile Flake to taste
Black Pepper to taste
Salt to taste
3-4 TBSP EVOO for cooking 1 TBSP for garnish
Parmesan for Grating 2 tbsp

1. In 4-6 qt dutch oven over medium heat, warm 3-4 TBPS EVOO, once heated add in red onion and fennel, hit with pinch of salt
2. Sweat these two vegetables for 4-5 minuets until they have started to release liquid and soften slightly
3. Add in Garlic and a pinch of Chile flake and continue to cook 4-5 minutes longer
4. Deglaze with 1/2 cup dry white wine, cook out for 2-3 mins
5. Add in Bean Liquid and Chicken Stock and bring to simmer
6. Cook the aromatics in liquid for 15 minutes until softened fully
7. Add in Asparagus Coins and simmer 2 minutes
8. Add in Greens and Peas and simmer 3-4 minutes longer
9. Season soup with Salt to taste, lemon if needed or desired
10. Serve garnishing generously with grated parmesan, evoo, pepper and Chile flake


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