White Bean Minestrone
White Bean Minestrone (4–6 servings) Ingredients Beans ½ lb dried cannellini beans 1½ tsp kosher salt (for soaking) Soup 2 tbsp olive oil 1 medium yellow onion, diced 2 carrots, diced 2 celery stalks, diced 3 garlic cloves, minced 1 tbsp tomato paste 1 tsp fresh rosemary, finely chopped 1 bay leaf 1 Parmesan rind 4 cups chicken stock 1 cup water 1 small zucchini, diced 3 oz kale, chopped ¾ cup ditalini Salt and black pepper To Finish 1–2 tsp fresh lemon juice Freshly grated Parmigiano-Reggiano Good olive oil Method 1. Cook the beans Soak the beans overnight in salted water. Drain and cover with fresh water by 2 inches. Add: small rosemary sprig (optional) Parmesan rind (optional) Simmer gently until tender, about 60–90 minutes. Reserve 1–2 cups of the cooking liquid before draining. 2. Build the soffritto Heat olive oil in a Dutch oven over medium heat. Add: onion carrots celery Cook 10–15 minutes until softened and lightly golden. Add garlic and cook 30 seconds. Add tomato paste...