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Oregano-Flavored Minestrone

Natural.Foodie's picture
Ingredients
  Olive oil 2 Tablespoon
  Garlic buds 3 , minced
  Lean pork 1⁄2 Pound, cut into ½ -inch cubes
  Onion 1 , finely chopped
  Zucchini 2 Medium, thinly sliced
  White of leek 1 , finely chopped
  Ground black pepper 1⁄4 Teaspoon
  Dried oregano 1 Teaspoon, crushed
  Dried basil 1 Teaspoon, crushed
  Beef stock 2 1⁄2 Quart (Unsalted)
  Kidney beans 1 Cup (16 tbs), soaked overnight in water to cover, drained and dried
  Cabbage 1 Small, shredded
  Romaine lettuce 6 , cut into strips
  Parsley 1⁄2 Cup (8 tbs), finely chopped
  Dry red wine 1 Cup (16 tbs)
  Canned tomatoes with juice 16 Ounce (Unsalted, 1 Can)
  Elbow macaroni 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Parmesan cheese 1⁄3 Cup (5.33 tbs), grated
Directions

MAKING
1) Heat the olive oil in a heavy iron skillet; then add the garlic and sauté until tender.
2) Then, add the pork till it is brown and cooked.
3) To the pork, add the onion, zucchini, leek, pepper, oregano and basil and cover and cook for about 10 minutes
4) Boil the beef stock and add the kidney beans and pork mixture to it.
5) Mix well and proceed with adding in the cabbage, lettuce, parsley and wine.
6) Let it cook about 1½ hours or until the beans turn tender.
7) Now, add the can of tomatoes and the macaroni and cook for about 15 minutes longer.

SERVING
8) Before serving, pinch the lemon juice on the hot soup, mixing thoroughly.
9) Over the top of each serving, sprinkle 1 scant teaspoon of the grated Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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