Borlotti Bean Minestrone

We had just enough snow this past weekend to help me switch gears from Thanksgiving to the upcoming holidays.  Usually when snow is in the forecast, the whole town gets worked up only to get a few flurries.  But this time, the kids took all the necessary steps.  They wore their pajamas inside out, put spoons under their pillows, and put ice cubes in the sink (apparently, they are supposed to get flushed down the toilet, but in this old house with its many plumbing quirks, Gabe decided that a slow melt in the sink would be safer).  And the snow came.  It was not much, but it was enough for a bit of sledding, a few snowballs, and a tiny snowman.  It got all of us excited and in a winter mood.

We celebrate Christmas, and for the last few years we have headed out to the country to cut down our own tree.  We have tried a few different farms over the years, but this year we went back to Maynes which has a big selection, but still feels like a family farm.  The ground was very muddy, but once Olivia said that it looked like chocolate butter cream, we all liked it a lot better.  A few turns at the saw for each of us, and we had ourselves a beautiful tree.  In fact, Gabe and I thought it was the best tree we have ever had, but apparently the kids have heard that before.

This minestrone is perfect for a day of sawing trees, chopping wood, or playing in the snow.  Or even a day staying inside playing games, for that matter.  It is hearty, filling and delicious.  I used borlotti beans that I had gotten from Rancho Gordo, but you could easily substitute kidney or even cannellini beans.  It takes a bit of chopping up front, but the rest of the cooking time it just simmers and you only need to give it an occasional stir.

"Minestrone" is a derivation of the Italian word "minestra" which means soup.  The -one suffix usually means big, so a minestrone is a bigger, heartier soup, with less broth.  I asked Gabe about other Italian -one words.  A calzone is a large calza (sock).  Tortellone are large tortellini.  You get the idea.  And how interesting that Al Capone (his given name as far as I can tell), was one of the biggest mafia bosses, or capo, of all time. 

From snow to mafia bosses.  My mind does wander, doesn't it?

Borlotti Bean Minestrone

Serves 6
30 minutes preparation time
Approximately 3 hours cooking time

2 tablespoons olive oil
3 garlic cloves, minced
1 medium onion, minced
1 tablespoon chopped flat-leaf parsley
2 celery stalks, chopped
3 carrots, chopped
3 potatoes, chopped
1 cup dried borlotti beans or 2 15-ounce cans kidney beans or 1 cup dried kidney beans, soaked overnight
1 28-ounce can whole tomatoes with their juice, preferably San Marzano, chopped
1 parmesan rind (optional)
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
2 cups frozen peas
1 Savoy cabbage, finely sliced
1 cup uncooked rice
6 fresh sage leaves, chopped
10 fresh basil leaves, chopped
freshly grated parmesan cheese for serving

Heat the olive oil over medium-high heat in a large soup pot and add the garlic, onion, parsley, celery, carrots, potatoes, borlotti beans, tomatoes, and parmesan rind.  Stir for a couple of minutes to coat the vegetables with oil.  Add 10 cups of water and bring it to a boil.  Lower the heat, cover, and let the soup simmer for at least 2 hours, stirring occasionally.  Add the cabbage and peas and cook for about 15 minutes.  Add the rice and cook until it is tender, about 20 minutes.  Stir in the sage and basil and serve immediately.

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Comments

[Anita]

I just wanted to let you know how much I enjoy reading this blog. It cheers me up each week!

[Margy]

You just made my day. Thanks, Anita.

[Christina]

Thanks so much for this. I was just wondering what we were going to make for Christas dinner! I loved the Thanksgiving casserole. The sauce was fabulous. I'd like to try it with Quorn instead of the beans, which I think would be a nice texture. If you don't know Quorn, it is a mycoprotein - very high in protein and s an easy substitute for chicken. It acts in the same way - doesn't have much flavor of its own but is quite satisfying, and of course, there is that protein!

I LOVE your blog. Thanks so much for sharing he wonderful recipes.

Christina

[Margy]

Thanks, Christina. I am familiar with Quorn, but have mostly had it on its own, not baked into another recipe or stew. I'd love to hear how it turns out.

[Wendy]

Made this for the extended family over the weekend. Everyone loved it, even though there was much spousal scoffing about rice (I used brown, which worked nicely) instead of small pasta bits in the soup. The recipe made a generous quantity, which is handy on those days I'm working from home. And I find soup usually improves with age.

Thanks so much for your blog. I just learned about it over the holidays thanks to Mimi, a friend and neighbor, who told several of us about it at a friend's potluck.

Now onto the pear-almond cake. My 9-year-old is all set to make it this week...the ingredients began lining up under her direction this weekend. ;-)

Cheers,
Wendy