Minestrone With Navy Beans
|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|
|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.