Modern Minestrone With Borlotti Crostini
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 6
 

Ingredients:

4 tablespoons virgin olive oil
1 large spanish onion -- chopped 1/2 inch dice
1 large celery rib with leaves -- sliced 1/4 inch pieces
1 large carrot -- peeled, and
2 large russet potatoes -- peeled, and
1 cup butternut squash -- cut 1/2 inch dice
3 tablespoons finely-chopped fresh rosemary
1 can peeled tomatoes - -- (16 oz), crushed by hand, with juice
2 1/2 cups canned pinto beans -- drained, rinsed
1 pound swiss chard -- rinsed, and
1 small zucchini -- cut 1/2 inch thick coins
6 cups water
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1/2 cup finely-chopped flat-leaf parsley
1 cup freshly-grated parmigiano -- plus
2 tablespoons freshly-grated parmigiano
6 ounces extra-virgin olive oil
1 tablespoon red wine vinegar
6 slices Italian bread - -- (1 inch thick), toasted
2 tablespoons extra-virgin olive oil
 

Preparation:

In a heavy-bottom soup pot, sauté onion, celery, carrot, potatoes and butternut squash in olive oil over moderate heat until softened and starting to brown (about 10 to 12 minutes). Add tomatoes, rosemary, 2 cups of the pinto beans, Swiss chard, zucchini and water and bring to a boil. Reduce heat and simmer 1 1/2 hours. Season with salt and pepper. To serve, portion into small bowls and sprinkle with lots of parsley and cheese. Dress remaining 1/2 cup pinto beans with 6 ounces extra-virgin olive oil and red wine vinegar and divide on toasts in center of each soup. Drizzle with extra-virgin olive oil and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5645)