Food Network Magazine - (12)December 2020

PRESENTED BY

Get cozy and make a pot

of soup—with burrata

toasts on the side.

Minestrone

Big Batch

MINESTRONE WITH

BURRATA TOASTS
ACTIVE: 45 min
TOTAL: 1 hr 55 min (plus overnight soaking)
SERVES: 8 to 10

FOR THE MINESTRONE
1 cup dried cannellini beans
¼ cup extra-virgin olive oil,
plus more for drizzling
2 ounces pancetta, finely chopped
1 large leek (white and light green
parts only), halved lengthwise
and thinly sliced
2 large carrots, chopped
3 stalks celery, chopped
¼ cup tomato paste
4 cloves garlic, finely chopped
2 teaspoons chopped fresh rosemary
¼ teaspoon red pepper flakes
2 quarts low-sodium chicken broth
1 15-ounce can crushed tomatoes
2 bay leaves
1 2-inch piece parmesan rind,
plus grated parmesan for topping
Kosher salt
2 cups cubed peeled butternut squash
1 large head escarole, trimmed and
roughly chopped
1 cup ditalini
¼ cup chopped fresh parsley

FOR THE TOASTS
10 slices country bread, cut in half
1 clove garlic, smashed
3 tablespoons extra-virgin olive oil,
plus more for drizzling
Kosher salt and freshly ground black pepper
2 8-ounce containers burrata cheese
Dried oregano and red pepper flakes,
for topping

1. Make the minestrone: Put the beans in
   a large pot or bowl and add enough water
   to cover by a few inches. Let soak in the
   refrigerator overnight.


2. 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 is rendered, about 3 minutes.
   Add the leek, carrots 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 until sizzling, about 1 minute.


3. Add the chicken broth, 2 quarts water
   and the crushed tomatoes; bring to a
   simmer, then add the drained beans,
   bay leaves and parmesan rind. Simmer
   until the beans are almost tender, 45 to
   50 minutes. Season with 1½ teaspoons salt.
   4. Add the butternut squash and escarole
   to the pot and cook until all the vegetables
   and the beans are very tender, 15 to
   20 minutes. Add the ditalini and cook
   until al dente, 8 to 10 minutes.
   5. Meanwhile, make the toasts: Preheat
   the oven to 400 ̊. Arrange the bread
   on 2 baking sheets and bake until crisp
   and golden, 3 to 4 minutes per side. Rub
   one side with the garlic clove, brush with
   the olive oil and season with salt and pepper.
   Spread the burrata on the bread and sprinkle
   with oregano and red pepper flakes. Return
   to the oven just to heat the burrata, about
   2 minutes. Drizzle with olive oil.
   6. Remove the bay leaves from the soup;
   stir in the parsley. Ladle into bowls and
   drizzle with olive oil. Serve with grated
   parmesan and the burrata toasts.
   Recipe by Amy Stevenson

You can

make this soup

in advance, but

add the pasta

right before you

reheat and

serve it.

166 FOOD NETWORK MAGAZINE ●DECEMBER 2020

weeknight

cooking

PHOTO: RALPH SMITH; FOOD AND PROP STYLING: TAYLOR SMITH.

~~~

BELGIO IOSO"