Michigan Minestrone Soup
Yield
4 servingsPrep
15 minCook
1 hrsReady
7 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
lima beans
dried |
*
|
| 2 | ounces |
bacon
streaky, chopped |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | medium |
onions
peeled, finely chopped |
|
| 1 | clove |
garlic
peeled, crushed |
|
| 2 | sticks |
celery
finely chopped |
*
|
| 1 | large |
carrots
peeled, finely chopped |
|
| ¼ | small |
cabbage
shredded |
*
|
| 2 | ounces |
pepperoni
sliced |
|
| 14 | ounces |
tomatoes, canned
chopped |
|
| 1 | tablespoon |
tomato purée (passata)
|
|
| 20 | ounces |
chicken broth
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
bay leaves
|
*
|
| 1 | x |
marjoram
|
*
|
| 1 | x |
rosemary leaves
|
*
|
| 1 | x |
crusty bread
to serve |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
lima beans
dried |
*
|
| 57.8 | ml/g |
bacon
streaky, chopped |
|
| 15 | ml |
olive oil
|
|
| 1 | medium |
onions
peeled, finely chopped |
|
| 1 | clove |
garlic
peeled, crushed |
|
| 226 | g |
celery
finely chopped |
*
|
| 1 | large |
carrots
peeled, finely chopped |
|
| 0.3 | small |
cabbage
shredded |
*
|
| 57.8 | ml/g |
pepperoni
sliced |
|
| 404.6 | ml/g |
tomatoes, canned
chopped |
|
| 15 | ml |
tomato purée (passata)
|
|
| 578 | ml/g |
chicken broth
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
bay leaves
|
*
|
| 1 | x |
marjoram
|
*
|
| 1 | x |
rosemary leaves
|
*
|
| 1 | x |
crusty bread
to serve |
* |
Directions
Soak beans in cold water for 5 hours, or overnight.
Drain, put in a saucepan and add enough water to cover.
Bring to the boil and boil for 10 minutes.
Reduce heat, cover and simmer for 30 to 45 minutes, until just tender.
Drain and put to one side.
Cook bacon in a large pan until crisp.
Add olive oil, onion, garlic, celery and carrot.
Cook, gently, stirring often, for 5 minutes.
Add cabage and salami snf cook for 2 minutes.
Put tomatoes, purée, stock, seasoning, herbs and cooked beans into pan.
Bring to the boil, then simmer for 45 minutes until soft.
Remove herbs. Serve with crusty bread.
