Romano Bean Vegetable Soup (Minestra di Fagiolini Verdi)
 
Prep time
Cook time
Total time
 
A classic minestra soup recipe
Cook:
Recipe type: soup
Serves: 4
Ingredients
  • 1 onion, diced into small pieces
  • 2 carrots, diced into small pieces
  • 2 celery stalks diced, diced into small pieces
  • Bunch of coarsely chopped basil
  • 2.5 cups of Romano beans
  • 2 garlic cloves, coarsely chopped
  • 1 cup of coarsely chopped, peeled and seeded, tomatoes
  • 1 chopped, and peeled, potato
  • 1 cup of cannellini beans (optional and if not using Romano beans)
  • 1 cup chopped zucchini (optional)
Process
  1. Bring about 4 cups of water to a boil and place the ingredients (except the tomatoes and basil) in a large pot. Cook the ingredients for about 9-10 minutes (both the potatoes and beans should be well cooked).
  2. Next, add your tomatoes and basil and simmer for another 5 minutes or so. Add salt and pepper to taste and let cool to room temperature if you're preparing the dish during the summer months.
  3. The total cooking time is about 15-20 minutes Add olive oil at the end of the cooking process and enjoy with fresh hot pepper, grated Parmigiano-Reggiano, and crusty bread. You could, of course, add pasta to the dish for a more substantial, single course, meal.
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/food/minestra-di-fagiolini-verdi-minestrone-soup-romano-beans-zuppa.html