Black and White Bean Minestrone
SERVES 4-6
MADE WITH CANNED UGLY TOMATOES
INGREDIENTS
1 jar of any Canned Ugly Tomatoes, including juice
2 tbsp Tomato ‘Nduja, optional
1/4 cup extra virgin olive oil
3/4 cup onions, chopped
3/4 cup carrots, chopped
3/4 cup celery, chopped
1 tbsp garlic, minced
1 whole bay leaf
2 sprigs of fresh thyme (or a teaspoon of dried thyme)
1/4 teaspoon fennel seeds, crushed
1 sweet potato, peeled and cut into 3/4-inch chunks
2 cups spinach or baby kale, chopped
6 cups water
1 (15oz) can of cannellini or great northern white beans, drained (about 1 1/2 cups cooked)
1 (15oz) can of black beans, drained (about 1 1/2 cups cooked)
1/4 cup fresh parsley, chopped
Sea salt and freshly ground black pepper
Grated cheese, for garnish
PREPARATION
Sauté onions, carrots, celery, garlic in olive oil: Heat oil in a 4 to 5-quart thick-bottom pot on medium to high heat. Add the onion, carrot, and celery. Cook until lightly browned, about 8 minutes. Add the garlic and cook a minute more.
Add herbs, potato, vegetables, water: Add the bay leaf, thyme, fennel seeds. Add the potato, spinach, and Canned Ugly Tomatoes with juice and Tomato ‘Nduja (if using).
Simmer until vegetables are cooked through: Bring to a boil and reduce heat to a simmer. Partially cover and simmer for 20 minutes, until the vegetables are tender and cooked through.
Add beans, parsley, salt, pepper: Add the beans and parsley to the soup. Season to taste with salt and pepper. Bring to a simmer and cook for 5 more minutes. Remove bay leaf and thyme sprigs.
Top with grated cheese. Serve.
