North Beach Minestrone
|Dried cranberry beans/Pink beans||1 Pound|
|Bone marrow||4 (Of Beef, Each 3 Inches Long)|
|Beef shanks||4 (Meaty Ones, Each 1 Inch Thick)|
|Olive oil/Salad oil||6 Tablespoon|
|Leeks||1 Bunch (100 gm)|
|Canned tomatoes||1 Pound (1 Can)|
|Green beans||1⁄2 Pound|
|Packed parsley sprigs||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Fresh basil leaves/2 tablespoons dry basil||1⁄4 Cup (4 tbs)|
|Cabbage head||1⁄4 Small|
|Salad macaroni||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
In a 10-quart kettle, combine beans and water, bring to boiling, and boil for 2 minutes; remove from heat and let stand, covered, for 1 hour.
Then add marrow bones and beef shanks; bring to boiling, reduce heat, and simmer for 2 hours.
Remove meat and bones from stock and cool slightly.
Pull lean meat from bones and shred; scoop marrow from bones.
Reserve meat and marrow and discard bones.
With a slotted spoon, remove half of beans from tock and place in food processor bowl fitted with metal blade.
Process until smooth.
Return pureed beans to stock along with reserved meat.
Cut onions in chunks and, using metal blade, process with on-off bursts until coarsely chopped.
Heat 4 tablespoons of the oil in a wide frying pan, add onions, and cook over medium-high heat until soft.
Cut carrots and celery into chunks.
Split leeks in half lengthwise, wash thoroughly, then cut in 1-inch lengths; discard tough green tops.
Process carrots, celery, and leeks separately until coarsely chopped — use on-off bursts to chop celery and leeks.
Add chopped vegetables to onion and cook together for 5 minutes over medium heat.
Process tomatoes and their liquid with 3 on-off bursts to break tomatoes into chunks; add to onion mixture and simmer rapidly for 10 minutes or until most of liquid has evaporated.
Add onion mixture to beans and simmer for 30 minutes.
Season with salt.
Meanwhile, with a knife, cut green beans into 2-inch pieces; set aside.
Peel potatoes, cut into chunks, and process, 1 at a time, with on-off bursts until coarsely chopped; set aside.
Process parsley, garlic, and basil until finely chopped; set aside.
Change to slicing disc.
Cut cabbage in wedges and zucchini in lengths to fit feed tube; slice and set aside.
Stir green beans and potatoes into soup.
Simmer rapidly, uncovered, for 10 minutes; then add cabbage, zucchini, and macaroni.
Simmer for 5 additional minutes.
In another pan, over medium heat, cook chopped parsley mixture in remaining 2 tablespoons oil until parsley is bright green.
Mix into soup just before serving.
Taste and add salt if desired.
Pass Parmesan cheese to sprinkle over each serving.
Serving size: Complete recipe
Calories 8347 Calories from Fat 2988
% Daily Value*
Total Fat 341 g524.3%
Saturated Fat 104.6 g522.8%
Trans Fat 0 g
Cholesterol 1022 mg340.7%
Sodium 8660.6 mg360.9%
Total Carbohydrates 817 g272.4%
Dietary Fiber 107.5 g429.9%
Sugars 423.2 g
Protein 551 g1101.6%
Vitamin A 721% Vitamin C 1391.8%
Calcium 214.2% Iron 472.8%
*Based on a 2000 Calorie diet