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Salt Pork Minestrone

Western.Chefs's picture
Ingredients
  White beans 1⁄2 Pound (Soaked In Water Overnight)
  Salted water 3 Quart
  Olive oil 1 Teaspoon
  Salt pork 1⁄8 Pound, cut in small
  Garlic 1 Clove (5 gm), chopped
  Onion 1 Small, chopped
  Leek 1 , diced and washed
  Chopped parsley 1 Teaspoon
  Basil 1 Teaspoon, chopped
  Tomato paste 1 Tablespoon
  Tomatoes 3 , peeled, seeded and chopped
  Celery stalks 3 , chopped
  Carrots 2 , sliced
  Potatoes 2 , diced
  Turnip 1 Small, peeled and sliced
  Cabbage 1⁄4 Small, shredded
  Zucchini 2 , diced
  Water 1 1⁄2 Quart
  Salt To Taste
  Ground black pepper 1⁄2 Teaspoon
  Elbow macaroni/Ditali 1 Cup (16 tbs)
  Grated parmesan cheese 6 Tablespoon
Directions

1. Drain the beans and boil them in the salted water about one hour, or until tender. Drain.
2. Place the olive oil in a large kettle and add the salt pork, garlic, onion, leek, parsley and basil. Brown lightly. Add the tomato paste thinned with a little water and cook five minutes. Add the tomatoes, celery, carrots, potatoes, turnip, cabbage, zucchini, water, salt and pepper and cook slowly forty five minutes to one hour. Add the beans.
3. Add the elbow macaroni and cook ten minutes, or until tender. Correct the seasonings and pour into heated bowls.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Vegetable

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