Bean and Fresh Corn Minestrone

This is a classic summer soup recipe from the region Friuli Venezia Giulia in the northeast of Italy.

Yield: serves 6

Prep time: 15 minutes

Cooking time: 90 minutes



Dry beans, ½ jar (about 8 ounces) – Lima Beans by Mariangela Prunotto (fresh beans can also be used when available)

Dry Bay Leaf – 1 teaspoon – Alloro by Segreti di Sicilia

White onion, 1 large

Garlic, 2 cloves peeled and minced

Celery, 2 stalks diced

Carrot, 1 large diced

Bacon, 3 ounces diced (optional)

Fresh corn, 3 cobs

Potato, 1 diced

Parmiggiano Reggiano cheese, 3 ounces

Parmiggiano Reggiano rinds (optional)

Extra virgin olive oil, a few table spoons to garnish

Salt and pepper to taste


Utensils Needed

Large pot, strainer, large bowl



Fill the large pot with water and bring to boil, add dry beans and bay leaf, cook for about 50 minutes or until beans are cooked through. Once cooked strain the beans putting a large bowl under the strainer to collect all the cooking water – this is where all the depth and taste of the soup comes from!

In the same pot, over medium heat start your ‘soffritto’. Add a splash of Extra Virgin Olive oil (or other oil if preferred), garlic, celery, onion, carrot and bacon (optional). Stir and cook until brown, then add potatoes, bean water and parmiggiano reggiano cheese rinds (optional). Add at least two teaspoons salt and one of black pepper (or more depending on personal preference). Let the soup cook through about 30 to 40 minutes or until the potatoes are soft. Shave the corn kernels off the cob using a knife. After about 15 minutes of cooking add the cooked beans and the fresh corn. Serve with some freshly grated parmiggiano reggiano cheese and a drizzle of extra virgin olive oil. Delicious served hot and cold.

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