Tender cannellini beans, just-wilted fresh arugula leaves, too proficient white too ruddy wines add together flavor, coloring too depth to this Italian-style baked onion soup topped alongside crusty breadstuff too freshly grated Parmesan cheese. Not alone delicious too a prissy impression on your guests, this "minestra di cipolle e fagioli inwards crosta" is likewise real slowly to make. It's likewise my entry for this month's onion-family themed
No Croutons Required hosted yesteryear my wonderful friend
Jacqueline.
If you lot choose a rind left over from grating the Parmesan cheese, add together it during the simmering phase of the soup. This or the rind of whatever other difficult aged cheese lends a wonderful depth too base of operations to the stock of whatever savory edible bean or vegetable soup, too they tin laissez passer on the sack last refrigerated or frozen for afterwards use.
This recipe is loosely adapted from Marlena de Blasi's
A Taste of Southern Italy
— a unique too attractive collection of authentic dishes that are unfortunately almost uniformly non-vegetarian. But there's naught incorrect alongside a vegetarian using a petty imagination to transform a salt-pork soup similar de Blasi's master copy into a meatless delight.
 Italian Onion too Bean Soup alongside Parmesan Toast
(Minestra di Cipolle e Fagioli inwards Crosta) |
Recipe yesteryear Lisa Turner
Adapted from A Taste of Southern Italy: Delicious Recipes too a Dash of Culture
Cuisine: Italian
Published on April 19, 2010
Attractive too elegant soup of tender cannellini beans, caramelized sweetness onions too just-wilted arugula leaves simmered alongside vino too served alongside broiled crusty breadstuff too fresh grated Parmesan cheese
Beans (Fagioli):
- 1/2 loving cup dried cannellini (white kidney) beans
- 4 cups vegetable stock
- 1 bay leaf
- 1 dried whole ruddy chili
Soup (Minestra):
- 2 tablespoons olive oil
- 1 lb (450 g) Vidalia or sweetness onions, thinly sliced
- 6 cloves garlic, slightly crushed
- 1/2 tablespoon body of body of water salt
- 3/4 teaspoon brownish sugar
- 1 loving cup dry out white wine
- 1/2 loving cup ruddy wine
- 1 loving cup fresh arugula leaves, torn or shredded
Toast (Crosta):
- 4 1/2-inch slices of crusty bread
- 1 loving cup fresh grated Parmesan cheese
- olive fossil oil for drizzling
- fresh dry reason dark pepper
Instructions:
Generation Engelmundus Rinse the beans too soak for 8 hours or overnight covered inwards several inches of mutual frigidness H2O alongside a petty yogurt whey or lemon juice added. Generation Engelmundus Drain too rinse the beans, too transfer to a medium saucepan. Cover alongside the vegetable stock, bay leafage too dried ruddy chili. Bring to a boil, thence instantly cut down the oestrus to low, cover, too allow simmer for 1 to 1 1/2 hours or until the beans are soft. Discard the chili. Drain, reserving the cooking liquid too bay leaf, too ready aside. Generation Engelmundus Heat the olive fossil oil over medium oestrus inwards a large cast-iron skillet or stove-top condom casserole. When hot, add together the onions too garlic too toss until the onions are translucent, close five minutes. Turn downward the oestrus a petty too sprinkle on the body of body of water tabular array salt too brownish sugar. Cook, stirring frequently, until the onions are golden-brown too slightly caramelized, close xxx minutes. Generation Engelmundus Pour inwards the white vino too ii 1/2 cups of the reserved cooking liquid from the beans. Add the bay leaf, too convey to a simmer. If you lot choose a Parmesan rind, add together this to the soup equally well. Cook for xx minutes. Now add together the beans too ruddy wine, too simmer gently for five to a greater extent than minutes. Remove from oestrus too discard the bay leafage too Parmesan rind if using. Generation Engelmundus Pre-heat the oven broiler. Toss the arugula leaves into the soup. Lay slices of breadstuff over the soup, sprinkle the breadstuff alongside Parmesan cheese, too drizzle olive fossil oil over the breadstuff too cheese. Generously dust the breadstuff too soup alongside enough of fresh dry reason dark pepper. Generation Engelmundus Place the skillet or casserole nether the broiler to toast the breadstuff too melt the cheese. Carry hot to the tabular array too ladle soup too breadstuff into warm bowls.
Makes 2 to four servings |
Other Italian-style soups you lot may enjoy:
Tuscan-Style Pinto Bean Soup alongside Kale Cannellini Bean Soup alongside Fontina Gremolata Tuscan Bean Soup alongside Fresh Rosemary White Cabbage too Bean Minestrone Sumber http://foodandspice.blogspot.com/
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