Monday, June 27, 2011
Fresh Summer Minestrone and Parsley & Scallion Bread
I saw this recipe in the La Cucina eblast last week. It was, and I am quoting Chris, "This is delicious!"
Bring 3 cups water to boil.
Melt butter in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add beans and boiling water; bring to a simmer, reduce heat to low, cover, and cook for 25 minutes.
Add potato and carrot and season with a few food pinches of salt. Continue to cook, covered, until beans are tender, about 40 minutes more.
Meanwhile, bring a medium saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds; drain, peel, seed and cut into 1/2-inch pieces.
When beans are tender, add tomato, corn, peas and spinach; simmer uncovered for 5 minutes. Season with salt and pepper.
Serve warm or room temperature, drizzled with oil and sprinkled with herbs and extra pepper.
Cilantro and Scallion Bread from the new Bon Appetit. The dough was amazing to work with and the finished product very nice!
I want to thank the folks at Food 52 for the suggestions of substitutions for Cilantro in this recipe. I am just not a fan of Cilantro. But the Parsley was a great idea!