Shelling-Bean Minestrone
If you're intrigued by the speckled borlotti beans at the farmers' market, this minestrone is the perfect excuse to grab a few pounds. The hearty soup is flexible by nature—think of the ingredients as mere suggestions. Didn't find borlottis? Use butter beans instead, or canned versions of either. No escarole or kale in sight? Toss in another leafy green—say, mustard greens or chard. Last, stir in cooked pasta; any shape you can eat with a spoon will do!
Gallery
Recipe Summary
Ingredients
Directions
Cook's Notes
Dried Calabrian chiles are worth seeking out for this vegan soup. Crushed and sprinkled over each bowl just before serving, they add a sweet, floral heat.
You can use any variety of fresh shelling beans you find at late-summer farmers' markets, like dragon's tongue, borlotti, or scarlet runner. Enjoy leftover cooked beans on toast, or tossed in a salad.