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Hearty Minestrone Soup

Source: © Food & Wine Magazine
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Active Time:  30 Minutes
Total Time:  3 Hours 30 Minutes
  4
The Good News This satisfying soup from David Bull is an excellent source of fiber.
RECIPE INGREDIENTS
11/4 cup  dried white beans soaked overnight and drained  (8 ounces)
3 tablespoons  extra-virgin olive oil
2 ounces  pancetta finely diced
2   medium shallots minced
2   large celery ribs finely diced
1   medium onion finely diced
1   large carrot finely diced
1/2   fennel bulb cored and diced
4   garlic cloves minced
1/2 teaspoon  crushed red pepper
2   bay leaves
2 tablespoons  tomato paste
1 14 ounce  can plum tomatoes chopped, juices reserved
1 quart  low-sodium chicken broth
salt and freshly ground pepper
1 cup  baby arugula
1/2 cup  flat-leaf parsley leaves
1 tablespoon  fresh lemon juice

Tip: One Serving 475 cal, 18 gm fat, 4.1 gm sat fat, 55 gm carb, 14 gm fiber.
Hearty Minestrone Soup Recipe at Cooking.com
DIRECTIONS
In a pot, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat until tender, about 2 hours; add water to keep the beans covered. Drain the beans and reserve the cooking liquid.


Meanwhile, in another pot, heat 2 tablespoons of the oil. Add the pancetta and cook over moderate heat until crisp, 4 minutes. Add the shallots, celery, onion, carrot and fennel, and cook until softened. Add the garlic, crushed pepper and bay leaves and cook, stirring, until fragrant. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the tomatoes and broth; bring to a boil. Simmer over low heat for 1 hour. Add the beans and enough cooking liquid to thin out the soup. Discard the bay leaves; season with salt and pepper.


In a bowl, toss the arugula and parsley with the lemon juice and remaining 1 tablespoon of oil. Season with salt and pepper. Serve the soup in bowls; top with the salad.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 01/26/2011
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