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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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