- Dry Beans
(serving size: 1 cup)
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
Available through the CSA online Marketplace:
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.