Rich Italian Minestrone
|Dried beans||1⁄4 Pound (White / Pink / Red Kidney)|
|Olive oil||3 Tablespoon|
|Onions||2 Small, coarsely chopped|
|Bacon slices||2 , 1 inch pieces|
|Garlic||2 Clove (10 gm), finely chopped|
|Dried marjoram||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Fresh tomatoes/1 1/2 cups chopped canned italian plum tomatoes||4 , peeled, seeded and chopped|
|Red wine||1 Cup (16 tbs)|
|Carrots||2 Large, cut into 1/2 inch pieces|
|Turnip||1 Small, cut into 1/2 inch cubes|
|Celery stalk||1 , cut into 1/2 inch pieces|
|Cabbage||1⁄2 Small, cut into 1/2 by 2 inch julienne pieces|
|Small pasta||2 Ounce (Little Shells / Little Stars Shapes)|
|Freshly ground black pepper||To Taste|
|Freshly grated parmesan cheese||1 Cup (16 tbs)|
1. Soak the beans in water to cover overnight and drain just before adding to the soup.
2. On the next day, heat the oil in a large souppot and saute the onions and bacon. Add the garlic, marjoram, basil, and thyme and cook until the garlic just begins to turn color. Add the tomatoes and pour in the red wine. Let mixture come to a boil and add the drained beans.
3. Add 3 pints of hot water to the souppot, bring to a boil, turn down the heat, and let simmer steadily for 2 hours.
4. Add carrots to the pot and, 15 minutes later, add the turnips. Five minutes before serving, add the celery, cabbage, and pasta. Add salt and pepper and stir in 2 tablespoons of parmesan cheese.