Minestrone Souppork, soups 1/2 lb dried white beans, soaked in 1 teaspoon olive oil 1/8 lb salt pork, cut into small di 1 each garlic clove, chopped fine 1 each onion, small, chopped 1 each leek, diced 1 teaspoon parsley, chopped 1 teaspoon basil, chopped 1 tablespoon tomato paste 3 each tomatoes, peeled, seeded and 3 each celery stalks, chopped 2 each carrots, sliced 2 each potatoes, diced 1/4 each cabbage, small, shredded 1 each turnip, small, peeled and di 2 each zucchini, diced 1 1/2 quart water 1 single salt to taste 1/2 teaspoon freshly ground pepper 1 cup elbow macaroni or ditali 6 tablespoon parmesan cheese, grated Fat grams per serving: Approx. Cook Time: 60 Drain the beans and boil them in 3 quarts water about 1 hour, or until tender. Place the olive oil in a large kettle and add the salt pork, garlic, onions, leek, parsley, and basil. Brown lightly. Add the tomato paste thinned with a little water and cook 5 minutes. Add the tomatoes, celery, carrots, potatoes, turnip, cabbage, zucchini, water, salt & pepper and cook slowly 45 minutes to 1 hour. Add the beans. Add the macaroni and cook 10 minutes, or until tender. Correct the seasonings and pour into heated bowls. Serve immediately, sprinkled with grated parmesan cheese. |
