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Minestrone Soup
1/2 lb Dried white beans, soaked in 1 t Olive oil 1/8 lb Salt pork, cut into small di 1 ea Garlic clove, chopped fine 1 ea Onion, small, chopped 1 ea Leek, diced 1 t Parsley, chopped 1 t Basil, chopped 1 T Tomato paste 3 ea Tomatoes, peeled, seeded and 3 ea Celery stalks, chopped 2 ea Carrots, sliced 2 ea Potatoes, diced 1/4 ea Cabbage, small, shredded 1 ea Turnip, small, peeled and di 2 ea Zucchini, diced 1 1/2 qt Water 1 x Salt to taste 1/2 t Freshly ground pepper 1 c Elbow macaroni or ditali 6 T Parmesan cheese, grated Fat grams per serving: Approx. Cook Time: 60 Drain the beans and boil them in 3 quarts water about 1 hour, or until tender. Place the olive oil in a large kettle and add the salt pork, garlic, onions, leek, parsley, and basil. Brown lightly. Add the tomato paste thinned with a little water and cook 5 minutes. Add the tomatoes, celery, carrots, potatoes, turnip, cabbage, zucchini, water, salt & pepper and cook slowly 45 minutes to 1 hour. Add the beans. Add the macaroni and cook 10 minutes, or until tender. Correct the seasonings and pour into heated bowls. Serve immediately, sprinkled with grated parmesan cheese. |
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