Minestrone Recipe

Ingredients

• 1 cup dried cannellini beans
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil, plus extra for drizzling
• 1/2 medium yellow onion, finely chopped
• 2 medium garlic cloves, peeled and minced
• 1 small russet potato, medium dice
• 2 medium celery stalks, halved lengthwise and thinly sliced
• 1 medium carrot, peeled, halved lengthwise, and thinly sliced
• 1 medium bay leaf
• 1 (14.5-ounce) can diced tomatoes with juices
• 6 ounces green beans, trimmed and cut into 1-inch pieces
• 1 medium zucchini, halved lengthwise and thinly sliced crosswise
• 1/2 cup frozen peas
• 4 cups (1 quart) low-sodium chicken broth
• 3/4 cup ditalini, tubettini, or other small pasta
• 1/2 cup finely chopped Italian parsley (from about 1/2 bunch)
• Grated Parmesan or pecorino cheese, for garnish

Procedure

1. Place beans in a large saucepan, fill with about 5 cups heavily salted water, and bring to a boil over medium-high heat. Reduce heat to low and cook, covered, until beans are tender all the way through, about 2 hours. Reserve 4 cups of bean-cooking liquid. Drain beans and reserve.
2. Heat butter and oil in a large, heavy-bottomed pot over medium heat. Once butter foams, add onion and garlic, and cook until onion is soft and translucent, about 5 minutes. Season well with salt and freshly ground black pepper. Add potato, celery, carrot, and bay leaf, and stir to coat. Cook until celery is just soft, about 4 minutes. Add tomatoes with their juices, season with salt and pepper, stir (scraping up any browned bits on the bottom of the pan), and cook until juices are almost completely reduced, about 2 minutes.
3. Add 1/2 of the green beans, 1/2 of the zucchini, 1/2 of the peas, and the broth and let simmer, stirring occasionally, until zucchini just begins to soften, about 10 minutes. Stir in reserved beans and bean-cooking liquid; remaining green beans, zucchini, and peas; pasta; and 1/2 of the parsley, and simmer until pasta is al dente, about 10 to 15 minutes.
4. Remove from heat, stir in remaining parsley, taste, and adjust seasoning as needed. To serve, place soup in bowls, garnish with a drizzle of olive oil, sprinkle grated cheese over top, and season with freshly ground black pepper.