Minestrone with Crisp Parmesan Crumbs

Name: Minestrone with Crisp Parmesan Crumbs
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT2H20M0.000S
Total time: P0Y0M0DT3H40M0.000S
Yield: 20 to 30 small servings
Ingredients: 1 pound borlotti beans; 3 tablespoons extra-virgin olive oil, plus 1/2 cup divided, plus more for garnish; 1/2 pound pancetta, finely chopped; 2 medium onion, finely chopped; 4 stalks celery, finely chopped; 4 carrots, finely chopped; 4 parsnips, finely chopped; 3 tablespoons chopped fresh thyme leaves; 3 tablespoons chopped fresh rosemary leaves; 6 fresh sage leaves, chopped; 2 bay leaves; 2 (28-ounce) cans whole, peeled tomatoes, drained and hand crushed; 6 quarts chicken stock; 3 cups fresh white bread crumbs; 1 cup grated Parmesan; Kosher salt and freshly ground black pepper

Recipe courtesy of Tyler Florence

Watch how to make this recipe.

Minestrone with Crisp Parmesan Crumbs

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Level: Intermediate
Yield: 20 to 30 small servings
Nutritional Analysis

Per Serving

Serving Size

1 of 20 servings

Calories

330

Total Fat

13

Saturated Fat

4

Carbohydrates

37

Dietary Fiber

6

Sugar

10

Protein

16

Cholesterol

21

Sodium

1133

Total: 3 hr 40 min
Prep: 20 min
Inactive: 1 hr
Cook: 2 hr 20 min

Level: Intermediate
Yield: 20 to 30 small servings
Nutritional Analysis

Per Serving

Serving Size

1 of 20 servings

Calories

330

Total Fat

13

Saturated Fat

4

Carbohydrates

37

Dietary Fiber

6

Sugar

10

Protein

16

Cholesterol

21

Sodium

1133

Total: 3 hr 40 min
Prep: 20 min
Inactive: 1 hr
Cook: 2 hr 20 min

Ingredients

1 pound borlotti beans

3 tablespoons extra-virgin olive oil, plus 1/2 cup divided, plus more for garnish

1/2 pound pancetta, finely chopped

2 medium onion, finely chopped

4 stalks celery, finely chopped

4 carrots, finely chopped

4 parsnips, finely chopped

3 tablespoons chopped fresh thyme leaves

3 tablespoons chopped fresh rosemary leaves

6 fresh sage leaves, chopped

2 bay leaves

2 (28-ounce) cans whole, peeled tomatoes, drained and hand crushed

6 quarts chicken stock

3 cups fresh white bread crumbs

1 cup grated Parmesan

Kosher salt and freshly ground black pepper

Directions

Soak the beans: Put the beans in a large pot and cover them with water by 2 inches. Bring to a boil and cook the beans for 2 minutes. Remove from heat, cover, and let sit for 1 hour. (Or cover the beans with cold water and let them soak overnight.)
Start the soup: In a large soup pot over medium-high heat, add 3 tablespoons olive oil. When the oil is hot add the pancetta, onion, celery, carrots, and parsnips and cook until the vegetables are soft, about 5 minutes. Add 2 tablespoons thyme, 2 tablespoons rosemary, the sage, and bay leaves. Drain the beans and add them to the pot along with the tomatoes and 1/4 cup olive oil. Pour in the chicken stock and bring to a boil. Lower the heat and simmer for 1 to 1 1/2 hours, adding water if you need more liquid. The soup should be thick: to thicken the soup, break up some of the beans with the back of a spoon. Remove the bay leaves and discard before serving.
Toast the bread crumbs: Heat the oven to 350 degrees F. Mix the bread crumbs, remaining thyme and rosemary, and cheese on a baking sheet. Season with salt and pepper and drizzle over about 1/4 cup olive oil; combine well. Bake until the crumbs are golden brown and crisp, 20 to 25 minutes.
To serve, ladle the soup into small glasses, cups or mugs. Drizzle on a little olive oil, top with the crispy crumbs, and serve.