Minestrone With Parmesan Rind Recipes

WINTER MINESTRONE

Winter Minestrone image

Provided by Giada De Laurentiis

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

Steps:

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
Ladle the soup into bowls and serve.

HEARTY MINESTRONE WITH PARMESAN RIND

Hearty Minestrone With Parmesan Rind image

Parmesan cheese rind adds incredible flavour to minestrone. Can garnish soup with pesto and/or parmesan cheese crisps

Provided by Abby Girl

Categories Beans

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
1 large onion, chopped
3 celery, sliced
3 carrots, sliced
3 garlic, minced
2 bay leaves
1 teaspoon salt
1 teaspoon pepper
5 1/2 ounces tomato paste
1 lb smoked ham hock
parmesan cheese, rind (optional)
8 cups water
1 large potato, peeled and cubes
1 cup dry pasta
1 cup red kidney beans, rinsed and drained
1 cup white kidney beans, rinsed and drained
1 red pepper, diced
1 small zucchini
2 1/2 cups Italian bread, cubed and trimed
3 tablespoons olive oil
1/2 teaspoon pepper, coarsely cracked

Steps:

Crostini: In bowl, toss together bread, oil and pepper; spread on rimmed baking sheet. Bake in 400 oven, tossing once until golden and crisp, 6 - 8 minutes. (Can make ahead).
Cook pasta before adding to soup.
Soup: Saute onion, celery, carrots, garlic, bay leaves, salt and pepper for about 5 - 8 minutes or until cooked. Scrape into slow cooker.
Stir in tomato paste, ham hock, parmesan rind, potato, red and white beans and water. Cover and cook on low for 6 - 8 hours or until ham can be pulled off bone easily. Discard bay leaves and Paremesan rind.
Increase heat to high. Stir in red pepper and zucchini; cook, covered for 20 minutes.
Stir in cooked pasta.

Nutrition Facts : Calories 268.9, Fat 7.7, SaturatedFat 1.1, Sodium 583.4, Carbohydrate 43.8, Fiber 7.5, Sugar 6.8, Protein 9.2

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