*  Exported from  MasterCook  *

                 Modern Minestrone With Borlotti Crostini

Recipe By     :   MOLTO MARIO  SHOW#MB5664
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Tablespoons   virgin olive oil
   1      Large         Spanish onion
                        chopped into 1/2" dice
   1      Rib           celery -- sliced
                        into 1/4" pcs -- with leaves
   1      Large         carrot -- peeled
                        sliced into 1/4"thick coins
   2      Large         russet potatoes -- peeled
                        chopped into 1/2" dice
   1      Cup           butternut squash -- 1/2" dice
   3      Tablespoons   finely chopped fresh rosemary
   1      Can           peeled tomatoes -- (16 ounce)
                        crushed by hand -- with juice
   2      Cups          plus 1/2 cup canned pinto beans
                        drained and rinsed
   1      Pound         Swiss chard -- chopped
                        into 1/2-inch ribbons -- rinsed
                        to yield 1 1/2 cup
   1      Small         zucchini -- in 1/2" thick coins
   6      Cups          water
                        Salt and pepper
   2      Bunches       flat leaf parsley
                        finely chopped to yield 1/2 cup
   1      Cup           freshly grated parmigiano
                        plus 2 tablespoons
   6      Ounces        extra virgin olive oil
   6      Slices        Italian bread -- (1 inch)  toasted
   2      Tablespoons   extra virgin olive oil
   1      Tablespoon    red wine vinegar

      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, 2 cups 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 beans with olive oil and vinegar and divide on corseting (toasts)
 in center of each soup. Drizzle with extra virgin olive oil and serve.  6 main course servings.   

                   - - - - - - - - - - - - - - - - - -