By Martha Rose Shulman
- Total Time
- 2 hours
- Rating
- 5(1,013)
- Notes
- Read community notes
The inspiration for this minestrone was a bag of Rancho Gordo Royal Corona beans that I have had in my pantry for a while. Royal Coronas are large white European runner beans that are similar to Greek gigandes but bigger, richer and sturdier. They are about twice the size of a lima bean and, unlike many other large white beans, the skin doesn’t slip off when you soak them. If you substitute limas I would not soak the beans, but if you use the Royal Coronas, do soak them to shorten the cooking time. The beans are downright meaty and the soup is a hearty one. I didn’t even feel the need to add pasta or rice to this substantial minestrone.
Featured in: Easy Vegetable Soups for Cold Winter Nights
or to save this recipe.
Print Options
Advertisem*nt
Ingredients
Yield:6 generous servings
- 6ounces (1 cup) giant white beans such as Royal Coronas, gigandes (giant white beans), or large dried limas, washed, picked over and soaked for 4 hours or longer (no need to soak limas or large white beans)
- ½medium onion
- 1bay leaf
- 2quarts water
- Salt to taste
- 2garlic cloves, peeled and crushed
- 2tablespoons extra virgin olive oil
- 1medium onion, chopped
- 1large or 2 medium carrots, peeled and diced (½ inch dice or smaller if desired)
- 1celery stalk, diced
- 2tablespoons chopped fresh parsley
- 1 or 2leeks, white and light green parts only, halved, cleaned well and sliced thin
- 3 or 4garlic cloves (to taste), minced
- 114-ounce can chopped tomatoes, with juice
- A bouquet garni made with a Parmesan rind, a bay leaf and a couple of sprigs each parsley and thyme, tied into one of the leek leaves if desired
- Salt and freshly ground pepper
- 1pound winter squash, diced
- Lots of chopped flat leaf parsley or basil (or both)
- Freshly grated Parmesan for serving
For the Beans
For the Soup
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
216 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 9 grams dietary fiber; 7 grams sugars; 9 grams protein; 1313 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
First simmer beans. Drain soaked beans and place in a large saucepan with 2 quarts water, halved onion, crushed garlic and bay leaf. Bring to a gentle boil, reduce heat and simmer 45 minutes. Add salt to taste (I usually use 1 teaspoon salt per quart of water) and continue to simmer another 30 minutes. Beans should be almost tender. Remove from heat and use tongs to remove and discard onion half, garlic cloves and bay leaf.
Step
See AlsoBest Roasted Brussels Sprouts RecipePistachio Morning Buns RecipeParmesan Roasted Broccoli Recipe - Butter Your Biscuit25 Best French Holiday Recipes - Le Chef's Wife2
While beans are simmering you can make tomato base. Heat olive oil over medium heat in a heavy soup pot or Dutch oven, and add onion, carrot and celery. Add a pinch of salt and cook, stirring, until vegetables are just about tender, about 5 minutes, and add parsley and leeks. Cook, stirring, until leeks are slightly wilted, about 3 minutes, and stir in garlic along with another generous pinch of salt. Cook, stirring, just until the garlic smells fragrant, 30 seconds to a minute, and stir in tomatoes with their juice and salt to taste. Bring to a simmer and cook, stirring often, for about 10 minutes, until tomatoes have cooked down somewhat and smell fragrant. Remove from heat until beans are ready.
Step
3
Add beans and their broth to tomato base, stir together, add bouquet garni and bring to a simmer. Cover and simmer over low heat for 30 minutes. Add winter squash and continue to simmer for another 30 to 45 minutes, until squash and beans are very tender. Taste, adjust salt, and add freshly ground pepper to taste.
Step
4
Just before serving heat through and stir in a generous handful of chopped fresh parsley or basil, or a mix of the two. Serve, topping each bowl with freshly grated Parmesan.
Ratings
5
out of 5
1,013
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Allen
Could all of this be done in a slow cooker? That is, basically throw it all together in the pot and cook on low for 4-8 hrs?
SB
Why the need to say obvious things like "chicken isn't vegetarian" and "cheese isn't plant based"? Do you think that is information people are not aware of? And chicken stock is not inherently high in sodium any more than vegetable stock is. SALt is added by the person who makes it in whatever measure she or he chooses. Also, what is so wrong with oil? What a bizarre judgey response to someone's reasonable notes.
Ellen Fuss
I actually had royal coronas on hand but they never seemed to cook so ended up using canned white beans and continuing with the recipe. Used my immersion blender to change the texture a bit and ended up with a very flavorful satisfying winter soup. Used acorn squash because I had it on hand but will use butternut squash next time. For the record, I agree that the Rancho Gordo beans are unsurpassed. Learned about them during several trips to San Francisco.
Rob
You can order them online here: http://www.ranchogordo.com/collections/heirloom-beans
Kathy
I would do the same as I do when making chicken stock or broth. If the stock is going to be going into a soup I puree the veggies used in making it (carrots, onions, celery typically) and add it back when the soup is almost done. Adds a lot of body to the soup and no waste!
M
Cook beans in IP w bay and garlic. Natural release. Retain broth, set beans aside.Sauté veggies as per recipe. 28 oz tomatoes.Cook in IP w broth and large Parmesan rind. 7 min. Manual release.Add cooked beans and cooked pasta (there wasn’t enough room in the IP to cook the pasta simultaneously in the pot.
La Annabanana
Add kale or some greens.
Tom Alberti
I would try finding this kind of beans in Jewish Delis, They often use it for "Cholent" (a famous overnight slow cooked dish).
I strongly recommend on soaking them overnight in plenty of water, substitute water once or twice along the way.
The next day, wash beans, replace water with fresh ones. Bring to boil, spooning the foam of the surface, turn heat off, let beans cool down in water. Drain when you ready to use in your soup. That way you'll prevent the "smelly" side affects of eating beans.
Karen M
Delicious soup! I only had small limas - cooking time was less but the beans didn't hold their shape well. The upside was that the soup was nice and thick with a wonderful depth of flavor.
SB
Be very skeptical of suggestions to make soup without salt (unless you really must for a sound medical reason--in which case soup, and especially bean soup, is not the greatest choice as it is really not palatable without salt). No matter how many herbs and alliums you use, unsalted beans will be bland and the soup will be sad and stodgy. The term "meatiest" is also just unnecessary and frankly obnoxious.
Christina Shankar
Cooked this with giant white lima beans, soaked about 7 hours before cooking. Parmesan rinds essential; gives a rich meaty flavor. Cooked soup as directed, beans almost done but not quite, so covered the pot and left it bubbling over the lowest possible heat for another half hour. Oooorghh.... Unspeakably good. Topped with olive oil, lots of black pepper, and a moderately obscene amount of Parmesan cheese.
Joanne Peterson
I'm sure cannelloni beans would be delicious. They are a rich tasting bean. I like them a great deal.
A minestrone is meant to change with the seasons, and uses what is on hand. Lydia Bastianich mentions the change in the minestrone in her book the "Italian American Kitchen" when her mother made minestrone through the seasons.
David Look
Martha says it will freeze well. When you reheat, just stir a lot. The skins may come away from the beans but that doesn’t bother me.
Karen B
I prefer Rancho Gordo beans as well, but I had the same experience with the Royal Coronas and wouldn't use them again. Don't like chewy beans.
Clare
I used great northern white beans, they worked well, but I run out of cooking liquid and so supplement with several cups of water or vegetable broth in step 3.
Jenny
Excellent!
lacey luce
This was delicious. I cooked the beans in homemade chicken bone broth in the instant pot, to the tomato base I added fennel and doubled the tomatoes. I used delicata squash.
Josy
Added English peas. Used 2 c butternut . Used white beans, spinach, and 1 russet potatoes. No pasta. Absolutely delicious.
Laura Di Battista, Toronto
Luckily I had a butternut squash and leeks that were getting a little long in the tooth. I used more veggies than the recipe called for, canned beans and homemade chicken stock. The result: a very tasty winter soup!
GH
Wasn’t certain that the combination of tomato and butternut squash would work, but it is divinely delicious. Didn’t have large white beans on hand, but I had Rancho Gordo yellow-eyed beans - creamy, slightly sweet, held their shape.
cattails
Tasty but not as brothy as I had anticipated based on the pic. More stew-like than I had anticipated. I added about an extra 2.5 cups of broth but likely will add more over time.
Louise
I had to add a lot of extra liquid (I used vegetable broth) to get it soup-like consistency. The bean broth was not enough. It was pretty good.
Agnes Pickleberry
I added a few tbsp butter, some chicken stock in lieu of bean broth, cinnamon, chili powder, paprika, and red pepper flakes. Exquisite. The beans do take longer than you’d imagine - prepare for that
MsFox
This is really easy, although the recipe makes it looks difficult. I made it exactly as described and it turned out great. Very hearty and delicious. Perfect winter soup for dinner.
laura
Delicious recipe. For those who are staying true to form and using royal coronas, I suggest a hearty pre-soak; I normally pre-soak my beans for at least 24 hours beforehand. Additionally, even after a soak, they take about 2 1/2 hours to cook. You’ll probably need more than the 2 quarts of water that she suggests to cook the beans.
Teens
During the cook wasn't sure it would turn out but it tasted AMAZING! Used canned beans to save some time, which worked out. And added kale and feta instead of parmesan. Highly recommend eating it the day after cooking to let all the flavours blend.
HHaeg
We loved this. I added cut, fresh green beans. I also added shredded rotisserie chicken and cooked, cut penne pasta. Delish!
Judy Richman
Delicious. Next time, I won't add the squash until 20 minutes before the soup is finished so that it's not so overcooked.
Lindsay
I found Royal Coronas when I lived in Spain, and the instructions that came with them said to soak them for 24 hours. I also saw a major difference in appearance between a 6 hour soak and the full 24+ hours. Then cook them in a pressure cooker for 20 minutes and they turned out great! Meaty and creamy just as described.
Amy
This is a keeper. Made today with some modifications based on what was available at the local store—dried cannelloni beans and frozen basil. I sautéed my squash with the other veggies to make sure it cooked the way i liked it and added two frozen basil cubes then as well. Threw in a bag of spinach that needed to be used in the end. It was delicious
Private notes are only visible to you.
