Recipe courtesy of Tyler Florence
Total:
3 hr 40 min
Active:
20 min
Yield:
20 to 30 small servings
Level:
Intermediate

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.

IDEAS YOU'LL LOVE

Minestrone

Recipe courtesy of Nadia G|Nadia G

Winter Minestrone

Recipe courtesy of Giada De Laurentiis

Summer Minestrone

Recipe courtesy of Tyler Florence

Minestrone Siciliano

Recipe courtesy of Mario Batali

Minestrone with Pesto: Minestrone con Pesto

Recipe courtesy of Mario Batali

Curry-Spiced Minestrone

Recipe courtesy of Patrick Decker

Minestrone Col Pesto

Recipe courtesy of Mario Batali

Hunter's Minestrone

Recipe courtesy of Tyler Florence

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

So Much Pretty Food Here