Reviews (1) Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 4 stars 02/24/2012 I have made this recipe at least 10 times. it's wonderful. I've been making ever since I saw it air on Maratha's show. Sometimes I use can beans but from now on I am using dried. They taste better and they are better for you. Make sure there cooked before you add the other ingredients.
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Gallery Minestrone with Silvano Recipe Summary Servings: 8
Ingredients Ingredient Checklist 8 ounces dried cannellini beans Fine sea salt 1 medium red onion, quartered with roots attached plus 1 medium red 3 tablespoons olive oil 3 medium Yukon gold potatoes 2 tablespoons tomato paste 2 celery stalks, cut crosswise into 1/4-inch slices 2 large carrots, cut into 1/4-inch rounds 1 2 pound Savoy cabbage, cored and coarsely chopped 2 cups small cauliflower florets Freshly ground pepper 1 cup defrosted frozen peas or blanched fresh peas 1/2 pound tubetti pasta, cooked Extra-virgin olive oil, for serving (optional) Freshly grated Parmigiano-Reggiano, for serving (optional)
Gallery Minestrone with Silvano
Recipe Summary Servings: 8
Gallery
Minestrone with Silvano
Minestrone with Silvano
Minestrone with Silvano
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 8 ounces dried cannellini beans Fine sea salt 1 medium red onion, quartered with roots attached plus 1 medium red 3 tablespoons olive oil 3 medium Yukon gold potatoes 2 tablespoons tomato paste 2 celery stalks, cut crosswise into 1/4-inch slices 2 large carrots, cut into 1/4-inch rounds 1 2 pound Savoy cabbage, cored and coarsely chopped 2 cups small cauliflower florets Freshly ground pepper 1 cup defrosted frozen peas or blanched fresh peas 1/2 pound tubetti pasta, cooked Extra-virgin olive oil, for serving (optional) Freshly grated Parmigiano-Reggiano, for serving (optional)
Directions
Soak the cannellini beans overnight in enough cold water to cover. Drain and set aside.
Bring 2 quarts of lightly salted water to a boil over high heat. Add the beans and the quartered onion. Bring back to a boil, then lower the heat and let simmer until the beans are cooked, about 1 hour.
Drain the beans over a bowl. Reserve the beans and their cooking liquid separately. When the beans are cool enough to handle, pick out and discard the onion.
Peel the potatoes. Cut two of the potatoes into 1-inch pieces. Leave the third potato whole.
Warm the olive oil in a large pot over medium heat. Add the chopped onion and saute until lightly colored, about 7 minutes. Add the potatoes and saute until they begin to color, about 2 minutes. Add the tomato paste and stir to coat the potatoes with the paste. Cook for 3 minutes, adding a little water to prevent the tomato paste from sticking. Add the celery, carrots, cabbage, cauliflower, beans, and the whole potato.
Add the bean cooking liquid to the pot, plus enough water to cover by 1-inch. Raise the heat to high and bring the water to a boil. Season with salt and pepper. Lower the heat immediately and cook until the whole potato is fork tender, about 45 minutes. Remove the whole potato, mash or rice it, and return it to the pot, stirring it in to thicken the soup. Stir the peas and the tubetti into the soup. Season with salt and pepper.
Divide among individual bowls and, if desired, sprinkle with parmesan and drizzle some extra-virgin olive oil over each serving.
Reviews (1)
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 4 stars 02/24/2012 I have made this recipe at least 10 times. it's wonderful. I've been making ever since I saw it air on Maratha's show. Sometimes I use can beans but from now on I am using dried. They taste better and they are better for you. Make sure there cooked before you add the other ingredients.
Reviews (1)
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 4 stars 02/24/2012 I have made this recipe at least 10 times. it's wonderful. I've been making ever since I saw it air on Maratha's show. Sometimes I use can beans but from now on I am using dried. They taste better and they are better for you. Make sure there cooked before you add the other ingredients.Martha Stewart Member
Rating: 4 stars 02/24/2012
I have made this recipe at least 10 times. it’s wonderful. I’ve been making ever since I saw it air on Maratha’s show. Sometimes I use can beans but from now on I am using dried. They taste better and they are better for you. Make sure there cooked before you add the other ingredients.
Rating: 4 stars
All Reviews for Minestrone with Silvano
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Minestrone with Silvano
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
