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| Classic Minestrone Soup
1 pound of dried northern white beans
1/2 cup of oil
5 slices of bacon, chopped
2 cloves garlic, chopped
1 large onion, chopped
4 carrots, diced
6 celery stalks, diced
8 ounces of Plum tomatoes ; (One can)
1/4 cup of chopped fresh basil
1 tablespoon of chopped parsley
2 cups of potatoes, peeled & diced
4 medium zucchini, diced
1/2 pound of fresh green beans, cut into 1/2" pieces
1 small savoy cabbage, shredded
2 quarts of homemade or canned beef broth
1 cup of Elbow macaroni, or uncooked rice
1/2 cup of Parmesan cheese, grated or shredded
1/2 teaspoon of pepper
Salt to taste |
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Cover washed beans with water; soak overnight. In a small skillet, cook oil, bacon, garlic and onion over medium heat for 10 minutes, stirring occasionally. Drain beans and put into a large pot; add bacon-onion mixture, carrots, celery, tomatoes and juice, basil, parsley, potatoes, zucchini, green beans, cabbage and broth; cover and simmer 4 hours. Add the macaroni (or rice) about 1 hour before serving. Before serving, add pepper and salt then top with Parmesan cheese. Serve with a good Italian or garlic bread.
Serves 10 to 12.
OPTIONS:
Spinach or Swiss chard can be substituted for cabbage. Canned beans can be substituted for dried or fresh beans. Add chunks of browned Italian sausage for a more robust version. Drop the bacon and use vegetable broth for a vegetarian version
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