We tried this recipe: https://cooking.nytimes.com/recipes/1016431-summer-minestrone-with-fresh-basil?smid=ck-recipe-iOS-share Our modifications: first, instead of canned cannelini beans, we used 1 ¾ cups homemade presoaked cannelini beans, which are not as fully cooked as the canned version (method here: https://piglettedc.tumblr.com/post/622117884905259008/quick-soaking-cannellini-beans-pressure-cooker). As a result, we added the presoaked cannelini beans earlier, at the same stage as the bouquet garni. Second, instead of 2 quarts water, we used 1 quart unsalted chicken broth and 1 quart water. Third, we simmered the soup for 35 mins instead of 45. Fourth, based on our pantry we used 6 oz sugar snap peas instead of green beans. We cut the peas on a diagonal, but to avoid losing the peas from the open pods, we microwaved the peas (about 30 seconds) instead of parboiling them. We added the partially cooked sugar snap peas to the last 5 mins of simmering (5 mins after adding the elbow pasta, for a total of 10 mins). We added julienned basil and served with lemon wedges. (June 2020)
Cooking Adventures 