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  Water 6 Cup (96 tbs)
  Dried navy beans 1⁄2 Pound, rinsed (1 1/4 Cups)
  Salt pork 1⁄4 Pound
  Olive oil 3 Tablespoon
  Onion 1 Small, chopped
  Garlic 1 Clove (5 gm), chopped
  Cabbage head 1⁄4
  Celery stalks 2 , cut in 1/2 inch slices
  Carrots 2 Small, pared and cut in 1/2 inch slices
  Potato 1 Medium, pared and diced
  Chopped parsley 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Hot water 1 Quart
  Pre cooked rice 1⁄4 Cup (4 tbs)
  Frozen green peas 1⁄2 Cup (8 tbs)
  Tomato paste 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 4 Tablespoon

1. Bring the 6 cups water to boiling in a large saucepot. Gradually add the beans to the boiling water so the boiling does not stop. Simmer the beans 2 minutes, and remove from heat. Set aside to soak 1 hour.
2. Add salt pork to beans and return to heat. Bring to boiling, reduce heat, and simmer 1 hour, stirring once or twice.
3. While beans are simmering with salt pork, heat the olive oil in a skillet, and brown the onion and garlic lightly. Set aside.
4. Wash the cabbage, discarding coarse outer leaves, and shred finely.
5. After the beans have simmered an hour, add the onion, garlic, celery, carrots, potato, cabbage, parsley, salt, and pepper. Slowly pour in 1 quart hot water and simmer about 1 hour, or until the beans are tender.
6. Meanwhile, cook the rice according to package directions. About 10 minutes before the beans should be done, stir in the rice and peas. When the peas are tender, stir in the tomato paste. Simmer about 5 minutes.

Recipe Summary

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2712 Calories from Fat 1414

% Daily Value*

Total Fat 158 g243.8%

Saturated Fat 50.7 g253.3%

Trans Fat 0 g

Cholesterol 150.3 mg50.1%

Sodium 3810.6 mg158.8%

Total Carbohydrates 240 g80.2%

Dietary Fiber 75.2 g300.9%

Sugars 37.3 g

Protein 96 g191.2%

Vitamin A 402.7% Vitamin C 266.9%

Calcium 126.9% Iron 115.6%

*Based on a 2000 Calorie diet

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