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

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Chicken
Fish
Durban Curry 2
Indian
pie-with-meat-01-w
Pie
Koeksisters-04-w
South African
Dahl-3-w
Soup
healthy-vegetarian-w
Vegeterian

Recipe Categories

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