Modern Minestrone With Borlotti Crostini

CATEGORY	CUISINE	TAG	YIELD
Grains	Swiss	Molto03	6	Servings

INGREDIENTS

4	T	Virgin olive oil
1		Spanish onion, chopped 1/2"
		dice
1		Celery rib with leaves
		sliced 1/4" pieces
1		Carrot, peeled and
		Sliced 1/4" thick coins
2		Russet potatoes, peeled and
		Chopped 1/2" dice
1	c	Butternut squash, cut 1/2"
3	T	Finely-chopped fresh
		rosemary
1		Peeled tomatoes -, 16 oz
		crushed by hand
		With juice
2 1/2	c	Canned pinto beans, drained
		rinsed
1	lb	Swiss chard, Rinsed and
		Cut 1/2" ribbons to yield 1
		1/2 cups
1		Zucchini, cut 1/2" thick
		coins
6	c	Water
		Salt, to taste
		Freshly-ground black pepper
		to taste
1/2	c	Finely-chopped flat-leaf
		parsley
1	c	Freshly-grated parmigiano
		plus
2	T	Freshly-grated parmigiano
6	oz	Extra-virgin olive oil
1	T	Red wine vinegar
6		Italian bread -, 1" thick
		toasted
2	T	Extra-virgin olive oil

INSTRUCTIONS

In a heavy-bottom soup pot, saute onion, celery, carrot, potatoes and
butternut squash in olive oil over moderate heat until softened and
starting to brown (about 10 to 12 minutes). Add tomatoes, rosemary, 2
cups of the pinto beans, Swiss chard, zucchini and water and bring to
a boil. Reduce heat and simmer 1 1/2 hours. Season with salt and
pepper. To serve, portion into small bowls and sprinkle with lots of
parsley and cheese. Dress remaining 1/2 cup pinto beans with 6 ounces
extra-virgin olive oil and red wine vinegar and divide on toasts in
center of each soup. Drizzle with extra-virgin olive oil and serve.
This recipe yields 6 main course servings.  Recipe Source: MOLTO MARIO
with Mario Batali From the TV FOOD NETWORK  ~ (Show # MB-5645 broadcast
02-29-1996) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  07-10-1998  Recipe by:
Mario Batali  Converted by MM_Buster v2.0l.

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