Alice's Minestrone Soup
Alice's Minestrone Soup recipe
Yield
6 servingsPrep
20 minCook
60 minReady
80 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
white beans
dried |
|
| 1 | teaspoon |
olive oil
|
|
| ⅛ | pound |
salt pork
cut into small pieces |
|
| 1 |
garlic cloves
chopped fine |
|
|
| 1 |
onions
small, chopped |
|
|
| 1 |
leeks
diced |
*
|
|
| 1 | teaspoon |
parsley leaves
chopped |
|
| 1 | teaspoon |
basil
chopped |
*
|
| 1 | tablespoon |
tomato paste
|
|
| 3 |
tomatoes
peeled, seeded |
|
|
| 3 |
celery stalks
chopped |
|
|
| 2 |
carrots
sliced |
|
|
| 2 |
potatoes
diced |
|
|
| ¼ |
cabbage
small, shredded |
|
|
| 1 |
turnip
small |
*
|
|
| 2 |
zucchini
diced |
|
|
| 1 ½ | quarts |
water
|
*
|
|
salt
to taste |
*
|
||
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 | cup |
pasta
elbow macaroni or ditali |
*
|
| 6 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
white beans
dried |
|
| 5 | ml |
olive oil
|
|
| 56.7 | g |
salt pork
cut into small pieces |
|
| 1 | each |
garlic cloves
chopped fine |
|
| 1 | each |
onions
small, chopped |
|
| 1 | each |
leeks
diced |
*
|
| 5 | ml |
parsley leaves
chopped |
|
| 5 | ml |
basil
chopped |
*
|
| 15 | ml |
tomato paste
|
|
| 3 | each |
tomatoes
peeled, seeded |
|
| 3 | each |
celery stalks
chopped |
|
| 2 | each |
carrots
sliced |
|
| 2 | each |
potatoes
diced |
|
| 0.3 | each |
cabbage
small, shredded |
|
| 1 | each |
turnip
small |
*
|
| 2 | each |
zucchini
diced |
|
| 1.5 | quarts |
water
|
*
|
| 1 | x |
salt
to taste |
*
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 237 | ml |
pasta
elbow macaroni or ditali |
*
|
| 9E+1 | ml |
Parmesan cheese
grated |
|
Directions
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 and 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.
