Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Three-Beans Minestrone
Three-Beans Minestrone
About the Recipe
Tested by La cucina Italiana
Nutritional Info
Ingredients:
7 OZ. of potatoes
2 CUPS of dried borlotti beans
2 CUPS of dried cannellini beans
2 CUPS of dried red beans
1 of onion
1 of carrot
1 of celery stalk
Wild fennel
Extra virgin olive oil
Salt
Getting it done:
1 Soak the beans in cold water, in three separate containers, for 12 hours.
2 The day after, trim and peel the celery, carrot, onion, and potatoes and cut them into pieces.
3 Heat 2 tablespoons of oil in a large saucepan and sauté the vegetables for 5 minutes with a pinch of salt.
4 Cover with 2 quarts of cold water and add in the beans, which should be drained and rinsed.
5 Cook for 1 hour over medium heat. Serve topped with a drizzle of oil and handfuls of wild fennel.
Ingredients:
7 OZ. of potatoes
2 CUPS of dried borlotti beans
2 CUPS of dried cannellini beans
2 CUPS of dried red beans
1 of onion
1 of carrot
1 of celery stalk
Wild fennel
Extra virgin olive oil
Salt
Getting it done:
1 Soak the beans in cold water, in three separate containers, for 12 hours.
2 The day after, trim and peel the celery, carrot, onion, and potatoes and cut them into pieces.
3 Heat 2 tablespoons of oil in a large saucepan and sauté the vegetables for 5 minutes with a pinch of salt.
4 Cover with 2 quarts of cold water and add in the beans, which should be drained and rinsed.
5 Cook for 1 hour over medium heat. Serve topped with a drizzle of oil and handfuls of wild fennel.
About the Recipe
Tested by La cucina Italiana
Nutritional Info
Recipe Categories
