Minnestrone Soup
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Ingredients:
- 1.5 cups dry cannellini beans
- 1 cup chopped carrots
- 10 cups water or chicken broth
- 6 slices bacon, cut into 1/4 inch strips
- 1 cup chopped onion
- 1 cup chopped celery
- 1 garlic clove, minced
- 26 oz. can tomatoes with juice, chopped
- 2 cups finely shredded cabbage
- 2 cups sliced zucchini
- 6 Tbsp. fresh basil, chopped
- 1/2 tsp. rubbed sage
- 3 oz. tubular pasta
- Salt and freshly ground pepper
- Parmesan cheese, freshly grated (optional)
Directions:
Prepare the beans: Rinse and pick over beans. Pour boiling
water over beans to cover by 2 inches; cover and set aside for 1 hour. Drain,
rinse, return to pot and add 10 cups of fresh water or broth, and carrots.
Cover and simmer 30 minutes or until beans are tender.
Prepare vegetables: Sauté bacon; reserve 2 tablespoons of
drippings and set aside. Sauté onion and celery in drippings, adding garlic
when vegetables are almost tender. Add vegetables to beans along with tomatoes,
cabbage, zucchini, basil, and sage. Bring to a boil and stir in pasta. Simmer
10-15 minutes. Stir in bacon and add salt and pepper to taste. Serve with
freshly grated parmesan cheese, if desired.
Makes 8 servings
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