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Minestrone With Navy Beans

Meal.Mates's picture
  Dried great northern beans/Cranberry beans 1⁄3 Cup (5.33 tbs)
  Ham hock 1 , blanched and rinsed
  Garlic 1 Clove (5 gm)
  White onion 1 Small
  Water 2 Cup (32 tbs)
  Minced onion 1⁄4 Cup (4 tbs), minced
  Minced leeks 1⁄2 Cup (8 tbs) (White And Some Green)
  Garlic 1 Clove (5 gm), minced
  Olive oil 2 Tablespoon
  Minced herbs 1⁄4 Cup (4 tbs) (Fresh Italian Parsley, Basil, Savory, Rosemary, Oregano, Thyme / Sage / Both)
  Chicken stock/Beef / veal stock 6 Cup (96 tbs)
  Sliced vegetables 2 Cup (32 tbs) (Carrots, Turnips, Parsnips, Green / Wax Beans, Asparagus, Peas, Escarole, Potatoes)
  Soup pasta 1⁄2 Cup (8 tbs)
  Tomato paste 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Dry mustard 3⁄4 Teaspoon
  Crumbled blue cheese/Gorgonzola cheese 2 Tablespoon

Combine beans, ham hock, garlic clove, whole onion and water.
Cover, bring to boil, lower heat and simmer 1-1/2 to 2 hours, or until meat is tender, adding water as needed.
Remove ham hock and cut meat into small pieces; set meat aside.
Discard garlic and onion and set beans and their liquid aside.
Saute minced onion, leeks and minced garlic in oil 5 minutes.
Add herbs and cook and stir a little longer to coat well.
Add stock, bring to boil and add vegetables.
Cook 5 to 10 minutes, depending on which vegetables are used.
Keeping soup boiling, add beans and their liquid, reserved ham and pasta.
Boil until pasta is tender.
Add tomato paste, salt, pepper and dry mustard.
Adjust to taste and serve garnished with crumbled blue cheese.

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