Minestrone with Burrata Toast

Votes: 1

Time: 1 hour 55 minutes
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Serving size: 1 of 18 servings
Calories 317, total fat 17 G., saturated fats 7 G., proteins 15 G., carbohydrates 28 G., fiber 4 G., cholesterol 29 mg, sodium 570 mg, sugar 4 G.

This recipe makes a large pot of soup. You can eat it all week or freeze some for another time. If you do, don't add the pasta right away, as it will turn the soup into mush. When cooking, add a rind of Parmesan cheese to the minestrone. It will enrich the soup's flavor and impart wonderful umami notes. Serve the minestrone with crispy, hot burrata toast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Minestrone

1 cup dried white cannellini beans
1/4 cup extra-virgin olive oil, plus more for drizzling over soup
50 g pancetta, finely chopped
1 large leek (white and light green parts only), halved lengthwise and thinly sliced
2 large carrots, cut into pieces
3 stalks celery, cut into pieces
1/4 cup tomato paste
4 cloves garlic, finely chopped
2 tsp chopped fresh rosemary
1/4 tsp red pepper flakes
2 liters of lightly salted chicken broth
1 can (425 g) of canned crushed tomatoes
2 bay leaves
1 parmesan rind (5 cm) + grated parmesan for serving
2 cups peeled and diced butternut squash
1 large head escarole, trimmed and coarsely chopped
1 cup ditalini pasta
1/4 cup chopped fresh parsley

Toasts

10 slices country bread, cut in half
1 clove garlic, crushed
3 tbsp extra-virgin olive oil + extra for drizzling
2 containers of 220 gr. burrata cheese
Dried oregano and red pepper flakes, for sprinkling

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Minestrone:

Place the beans in a large saucepan or bowl and add enough water to cover them by a few inches. Refrigerate overnight.
Drain and rinse the beans. Heat the olive oil in a large Dutch oven over medium heat. Add the pancetta and cook, stirring, until the fat has rendered, about 3 minutes. Add the leek, carrot, and celery; cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the tomato paste, garlic, rosemary, and red pepper flakes and cook for about 1 minute more.

Add chicken broth, 2 liters of water, and pureed tomatoes, bring to a boil, then add the beans, bay leaf, and Parmesan rind. Simmer until the beans are almost tender, 45-50 minutes. Sprinkle with 1.5 teaspoons of salt.
Add the squash and escarole to the pan and cook until all the vegetables and beans are very tender, 15-20 minutes. Add the ditalini pasta and cook until al dente, 8-10 minutes.
Meanwhile, prepare the toast.:

Preheat the oven to 200°C. Spread the bread on two baking sheets and bake until golden brown and crisp, 3-4 minutes per side. Rub one side of each slice with a garlic clove, brush with olive oil, and sprinkle with salt and pepper.
Spread the burrata on the bread and sprinkle with oregano and red pepper flakes. Return the toast to the oven to warm through the burrata, about 2 minutes. Drizzle with olive oil.
Remove the bay leaf from the soup and add the parsley. Ladle into deep bowls and drizzle with olive oil. Serve the minestrone with grated Parmesan and burrata toast.

Chef's advice:

You can make this soup ahead of time without adding the pasta. Reheat with ditalini before serving.