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Three Bean Minestrone

Three Bean Minestrone

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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Servings

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 1 large white onion peeled and diced
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 1 cup cooked or canned, drained & rinsed white kidney, cannellini or Great Northern beans
  • 1 cup cooked or canned, drained & rinsed pinto beans
  • 8 cups Water
  • Rind from a small piece of Parmigiano-Reggiano optional
  • 1 cup Yukon Gold potatoes diced
  • 2 zucchini diced
  • 2 medium red tomatoes diced
  • 4 cups baby spinach
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 6 teaspoons extra virgin olive oil
  • 6 tablespoons Parmigiano-Reggiano freshly grated

Instructions

  • 1 In a large stock pot over low heat, combine the olive oil and onions.2  Sweat the onions until wilted and soft, about 10 minutes. Add carrots and cook 3 minutes3 Add celery, beans, water, and Parmigiano rind and cook for about 20 minutes.4 Add diced potatoes and zucchini and cook for another 20 minutes.5 Add tomatoes and their juices, cover, and cook at a low simmer for at least 30 more minutes6  Add spinach, season with kosher salt and black pepper, and cook 2-3 minutes longer.7  Serve with a drizzle of extra virgin olive oil and grated Parmigiano-Reggiano cheese.