Minestrone
1 pound dried beans (a mix of dried lentils, chickpeas, and Roman beans; or you may substitute one kind of white beans, such as navy)
2 tablespoons extra-virgin olive oil, plus a bit more for garnish, if desired
2 medium onions, chopped
3 stalks celery, chopped
3 carrots, peeled and cut in 1/4-inch rounds
Salt and pepper to taste
About 2 cups fresh spinach, washed and stems removed, if necessary
1/2 cup long-grain rice
Wash beans and discard stones and damaged beans. Place in a heavy soup pot and add 8 to 10 cups of water (to cover beans by 2 to 3 inches). Soak for 3 to 4 hours, or overnight.
If using lentils, add to the pot (red lentils make the most colorful soup) along with olive oil and 1 of the chopped onions, and bring to a boil. Cover.
Reduce heat and simmer for 1-1/2 to 2 hours, or until beans and lentils are almost tender. Stir occasionally, adding water as needed.
Add celery, carrots, the second chopped onion, and salt and pepper to taste. Simmer for another 15 minutes, then add spinach and cook for another 2 minutes, or until the spinach wilts.
Stir in rice, shut off heat (but leave pot on the burner), and let the pot sit, covered, for 15 to 20 minutes, or until rice is cooked.
Serve immediately, garnishing each bowl with a drizzle of olive oil, if desired.
Serves 4 to 6.
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