Three-Bean Minestra

Name: Three-Bean Minestra
Ingredients: 1/4 cup plus 1 tablespoon extra-virgin olive oil; 1 onion, finely chopped; 2 large garlic cloves, minced; One 28-ounce can peeled Italian tomatoesdrained, seeded and finely chopped; 4 cups chicken stock or canned low-sodium broth; 2 cups water; 1 cup frozen shelled cranberry beans or 1 pound fresh cranberry beans, shelled; Salt and freshly ground pepper; 4 cups frozen string beans or 1 pound fresh string beans, cut into 2-inch lengths (4 cups); 2 cups frozen flat green beans or 1/2 pound fresh flat green beans, cut into 2-inch lengths (2 cups); 1 cup dried small tubular pasta, such as ditali (1/4 pound); 3 tablespoons finely chopped flat-leaf parsley; 1 tablespoon red wine vinegar; 1/2 cup freshly grated Parmesan cheese, plus more for serving

14 ingredients

11 steps

Ingredients

1/4 cup plus 1 tablespoon extra-virgin olive oil
1 onion, finely chopped
2 large garlic cloves, minced
One 28-ounce can peeled Italian tomatoesdrained, seeded and finely chopped
4 cups chicken stock or canned low-sodium broth
2 cups water
1 cup frozen shelled cranberry beans or 1 pound fresh cranberry beans, shelled
Salt and freshly ground pepper
4 cups frozen string beans or 1 pound fresh string beans, cut into 2-inch lengths (4 cups)
2 cups frozen flat green beans or 1/2 pound fresh flat green beans, cut into 2-inch lengths (2 cups)
1 cup dried small tubular pasta, such as ditali (1/4 pound)
3 tablespoons finely chopped flat-leaf parsley
1 tablespoon red wine vinegar
1/2 cup freshly grated Parmesan cheese, plus more for serving

Directions

1

Heat 2 tablespoons of the olive oil in a large saucepan.
2

Add the onion and garlic and cook over moderate heat, stirring frequently, until lightly browned, about 5 minutes.
3

Add the tomatoes, stock, water and cranberry beans and bring to a boil.
4

Cover partially and cook over moderately low heat until the cranberry beans are tender, about 15 minutes.
5

Season with salt and pepper.
6

Add the string beans and flat beans, cover partially and cook over moderate heat until tender, 10 to 12 minutes.
7

Meanwhile, bring a medium saucepan of salted water to a boil.
8

Add the pasta and cook, stirring, until al dente.
9

Drain the pasta and add it to the beans along with the parsley, vinegar, 1/2 cup of Parmesan and the remaining 3 tablespoons of olive oil.
10

Season with salt and pepper.
11

Serve the minestra in deep bowls and pass extra Parmesan at the table.