Minestra, A Traditional Italian Vegetable Soup
This version showcases cannellini beans and Swiss chard, though the vegetables vary by season!
Ingredients
- olive oil
- 1 lb dried cannellini beans, soaked the night before
- 3 cloves garlic, minced
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 2 celery sticks, chopped
- 1 bunch inner celery leaves, chopped
- 6-8 cups water or broth (add chicken boullion if only using water)
- 3 big handfuls Swiss chard, coarsely chopped
- salt and pepper
Instructions
- Soak dried cannellini beans in water over night. Use the quick soak method if short on time: bring dried beans to a boil in a pot of water, let boil for 5 minutes, then remove from heat and let stand for an hour.
- Heat olive oil in a pot, and then add the garlic and onion.
- Add chopped carrot, celery, and celery leaves to the pot and stir until slightly cooked.
- Add soaked beans and cover with water or broth. Bring to a boil and then simmer until the beans are cooked through.
- Once the beans are cooked, add the chopped Swiss chard into the pot until it is all wilted.
- Season generously with salt and pepper, to taste.
- Serve with a drizzle of olive oil and a squeeze of lemon, with some bread to mop it all up!