Rachael Ray's Hearty and Healthy 3 Bean Minesstrone

Dr. Oz posted another one of Rachael Ray's fabulous recipes. Check out her recipe for 3 bean minestrone soup.

RACHAEL RAY’S HEARTY AND HEALTHY 3 BEAN MINESTRONE

This minestrone is gorgeous, hearty, delicious and full of vegetables. Simple to make using Rachael Ray's Parmigiano and Herb-Fortified Stock as the base, this soup will keep you satisfied.

Ingredients

Serves 4

8 cups Parmigiano and Herb-Fortified Stock

4 Roasted Tomatoes, chopped,

2 tbsp extra virgin olive oil, plus some for drizzling

1 (1/8-inch thick) slice prosciutto di Parma, about 1/4 lb, optional

1 onion, chopped

2 to 3 ribs celery, finely chopped

2 carrots, peeled and finely chopped

4 cloves roasted garlic (from roasted tomato recipe), recipe follows

1 red chili pepper, finely chopped or thinly sliced

Salt and freshly ground black pepper

1 lb small potatoes, chopped or 1 cup small pasta

1 (15 oz.) can cannellini beans, drained

1 (15 to 15.5 oz.) can garbanzo beans, drained

5 oz. fresh, thin green beans, cut into thirds

1 small head escarole or small bundle chard, shredded

Lemon zest

Parmesan cheese, shredded, for topping

Hot, crusty bread for mopping

Directions

Set aside or prepare the stock and roasted tomatoes.

Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and chili pepper, season with salt, and pepper. If you are using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra virgin olive oil. Cover and store separately from the soup.

Cover the pan and sweat the vegetables 10 minutes, stirring occasionally. Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a bubble, then turn off the heat and cool the soup. Store the soup in the refrigerator for a make-ahead meal.

To reheat the soup: Place the soup over medium-high heat. Crisp up the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping.

Prep Time: 20 min

Inactive Prep Time: 1 hr

Cook Time: 40 min

Level: Intermediate

Recipe courtesy Rachael Ray.