Dry Beans

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Minestrone with Cannellini Beans
  • Cannellini
  • Dry Beans
Minestrone with Cannellini Beans Serves:   6
(serving size: 1 cup)

  • Prep Time:   15 minutes
  • Cook Time:   2 hours
  • Total Time:   2 hours 15 minutes

Ingredients

2 cups dried cannellini beans
8 cups water
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped celery
1 garlic clove, minced
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh basil
1/2 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes, drained or fresh chopped tomatoes, approximately 2 cups
3 cups torn Swiss chard (about 1 pound) can substitute any leafy green that is in season
4 teaspoons olive oil
2 cups cooked ditalini pasta
4 tablespoons grated Parmesan or Romano cheese

Directions

Available through the CSA online Marketplace:  
Cannellini Beans

Experiment with the ingredients.  Add summer squash, zucchini, carrots, cubed potatoes-almost any vegetable that is in season.  Like your soup with a bit more bite? Chili peppers, Serrano peppers and even a Jalapeno pepper will add zest to the minestrone. 

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. 

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 parsley, and the next 4 ingredients; 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. Add 2 cups cooked ditalini pasta.  Ladle soup into individual bowls; drizzle with oil and grated Parmesan or Romano cheese.

 

 

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