RACHAEL RAY MINESTRONE SOUP RECIPES

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CLASSIC MINESTRONE | RECIPE - RACHAEL RAY SHOW



Classic Minestrone | Recipe - Rachael Ray Show image

This classic soup will soon become your family favorite

Provided by Rachael Ray

Number Of Ingredients 39

1/2 cup dry borlotti beans or 1 can pink beans or kidney beans (preferred brand Goya)
1/2 cup dry cannellini or small white beans or 1 14-ounce can cannellini beans
1 bay leaf
2 onions
peeled and 1 halved and 1 chopped
Salt
2 tablespoons olive oil
1 meaty chunk (1/3 pound) pancetta
cut into 1/4-inch dice
2 carrots
peeled and cut into 1/4-inch dice
3 ribs celery heart with leafy tops
cut into 1/4-inch dice
4 fat cloves garlic
crushed
sliced or chopped
2 medium Russet potatoes
peeled and cut 1/2-inch dice
1 pound zucchini or other seasonal vegetable
diced or cut into like-size shape and pieces
1 head escarole
coarsely chopped or Tuscan kale
stemmed and chopped
A handful dried porcini mushrooms
coarsely chopped or torn
2 quarts beef or chicken stock
divided
Herb bundle (a few sprigs each) of thyme
sage
rosemary
1 14-ounce can diced tomatoes or 3 tomatoes (if they’re in season)
peeled and diced
1 chunk Parmigiano-Reggiano rind
1 cup grated Parm
for topping
EVOO – Extra Virgin Olive Oil
for finishing and serving
Crusty bread
for mopping

Steps:

  • Cover the dry beans with water and soak them overnight
  • Or, cover them with boiling water and soak for 1 hour then rinse and drain
  • (For even quicker cooking, substitute canned beans and just add them to the soup along with tomatoes and stock
  • )   Place soaked beans in a 6- to 8-quart pot and cover them with 3 inches of water
  • Add bay and halved onion, and bring to full boil
  • Salt water liberally and cook beans to tender, about 45 minutes
  • Let cool in their liquid, which will be about 2 cups once cooked
  • Heat a large Dutch oven or 8-quart soup pot over medium heat, add olive oil, 2 turns of the pan, and pancetta
  • Render 3-5 minutes then add chopped onion, carrots, celery and garlic; season with salt and pepper
  • Sweat veggies 15 minutes, stirring occasionally then add potatoes and zucchini or other vegetable of choice, and season with salt
  • Partially cover and soften 15-20 minutes more
  • Wilt in escarole or kale
  • In a small saucepan, add porcini mushrooms and stock just to cover, about 2 cups
  • Simmer until the porcinis are softened, about 15 minutes
  • Add herbs, tomatoes, remaining stock and cheese rind, and simmer a minimum of 1 hour and ideally 2 hours
  • Add porcini and stock, leaving any grit behind, along with the beans and their liquid
  • Cool 5 minutes and remove herb bundle, bay leaf and rind
  • Serve in shallow bowls topped with a fat drizzle of good EVOO and some grated cheese
  • Pass crusty bread at the table for mopping
  • MORE: White Minestrone Springtime Veggie Minestrone Minestrone with Tomato and Fennel

HEARTY AND HEALTHY 3 BEAN MINESTRONE RECIPE | RACHAEL R…



Hearty and Healthy 3 Bean Minestrone Recipe | Rachael R… image

Provided by Rachael Ray : Food Network

Total Time 2 hours 0 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 30

8 cups Parmigiano and Herb-Fortified Stock, recipe follows
4 Roasted Tomatoes, chopped, recipe follows
2 tablespoons extra-virgin olive oil, plus some for drizzling
1 1/8-inch-thick slice prosciutto di Parma, about 1/4 pound, optional
1 onion, chopped
2 to 3 ribs celery, finely chopped
2 carrots, peeled and finely chopped
4 cloves roasted garlic (from roasted tomato recipe), recipe follows
1 red chile pepper, finely chopped or thinly sliced (recommended: Fresno or Holland)
Salt and freshly ground black pepper
1 pound small potatoes, chopped or 1 cup small pasta
1 (15-ounce) can cannellini beans, drained
1 (15 to 15.5-ounce) can garbanzo beans, drained
5 ounces fresh, thin green beans, cut into thirds
1 small head escarole or small bundle chard, shredded
Lemon zest
Parmesan cheese, shredded, for topping
Hot, crusty bread for mopping
1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
1 onion, peeled and quartered
2 ribs celery, sliced on angle
2 carrots, sliced on angle
Peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken stock
12 cups (3 quarts) water
24 ripe organic vine tomatoes or large plum tomatoes
Several cloves garlic, crushed
Extra-virgin olive oil, for liberal drizzling

Steps:

  • Set aside or prepare the stock and roasted tomatoes.
  • Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper. If you are using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra-virgin olive oil. Cover and store separately from the soup. Cover the pan and sweat the vegetables 10 minutes, stirring occasionally. Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a bubble, then turn off the heat and cool the soup. Store the soup in the refrigerator for a make-ahead meal.
  • To reheat the soup: Place the soup over medium-high heat. Crisp up the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping.
  • For the stock:
  • Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
  • For the tomatoes:
  • Heat the oven to 500 degrees F.
  • Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

Nutrition Facts : Calories 531 calorie, FatContent 12 grams, SaturatedFatContent 2 grams, CholesterolContent 5 milligrams, SodiumContent 1092 milligrams, CarbohydrateContent 87 grams, FiberContent 18 grams, ProteinContent 23 grams, SugarContent 12 grams

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