Minestrone Alla Romana
|Olive oil||1 Tablespoon|
|Minced salt pork||1⁄4 Cup (4 tbs)|
|Onion||1 , minced|
|Garlic||1 Clove (5 gm), minced|
|Celery stalk||1 , minced|
|Tomatoes/2 large canned tomatoes||2 , peeled and cut into pieces|
|Ground sage||1⁄4 Teaspoon|
|Hot water/Bouillon||4 Cup (64 tbs)|
|Cooked dried white beans||2 Cup (32 tbs)|
|Elbow macaroni||1 Cup (16 tbs)|
|Grated parmesan/Romano cheese||1⁄2 Cup (8 tbs), grated|
Heat oil in deep kettle.
Add salt pork, onion, garlic, and celery.
Cook over low heat until vegetables are soft, stirring frequently.
Add remaining ingredients except macaroni and cheese.
Cook over low heat for 10 minutes.
Bring to a boil, add macaroni, and cook until macaroni is soft.
Serve with cheese.