Borlotti beans-the Italian variety of cranberry beans-can be ordered from www.ranchogordo.com, among other online retailers.
Yield: 8 Servings Ready in 45 minutes
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|1 1/4 cupdried borlotti beans; (about 1/2 pound)|
|1/2 cupbacon; coarsely chopped (about 6 slices)|
|1 cuponion; chopped (about 1 small)|
|1 cupfennel bulb; chopped|
|3/4 cupcarrot; chopped (about 2 carrots)|
|3/4 cupcelery; chopped (about 2 stalks)|
|1 teaspoondried basil|
|3 clovesgarlic; minced|
|2 cupzucchini; chopped (about 2 medium)|
|6 cupkale; chopped|
|2 tablespoontomato paste|
|2 can (14 oz)fat-free, less-sodium chicken broth|
|1 can (14.5 oz)petite-diced tomatoes; undrained|
|1/4 teaspooncrushed red pepper|
|1/2 cupParmigiano-Reggiano cheese,; (2 oz) grated fresh|
Borlotti Minestrone Preparation
1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
2. Place beans in a large saucepan, and cover with water to 3 inches above beans; bring to a boil. Reduce heat; simmer 1 1/2 hours or until tender. Drain.
3. Heat a large Dutch oven over medium-high heat. Add bacon to pan; cook 6 minutes or until crisp, stirring frequently. Add onion and next 5 ingredients (through garlic); saut? 4 minutes. Add zucchini; saut? 3 minutes. Add kale; saut? 2 minutes or until kale wilts. Add 3 cups water, tomato paste, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add beans; simmer, uncovered, 30 minutes. Stir in salt and pepper; sprinkle with cheese.
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