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Old School Minestrone Soup Recipe

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This recipe for Old School Minestrone Soup is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup kidney beans
1 cup lentils
3 Tbsp olive oil
1/4 lb fat back (or bacon is you are worried about it)
1/4 cup diced onion
1 cup cabbage
1 diced leek
1/2 cup carrots
1 cup zucchini
2 cloves garlic
14 oz can Italian whole tomatoes
1 small can tomato paste
1 Tsp salt
Ground pepper to taste
1 quarts beef or veal stock
Fresh chopped parsley
Grated Parmesan
Directions:
Directions:
In a large stock pot, soak and cook beans per directions until tender.
(I soak beans overnight, to reduce cooking time. I drain the beans and add fresh water before cooking.)

Saute cooked, drained beans in olive oil and fat back. Remove fat and beans from pot. Discard fat and reserve beans. Add olive oil to fat in pot. Add and cook onion, cabbage, leek, carrots, zucchini and garlic until softened, about 5 minutes. Add tomatoes, paste and salt. Add stock and add back beans and bring to a boil. Reduce heat and cook 30 minutes more. Add noodles or rice, if desired and cook until done. Serve garnished with parsley and Parm.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
4
Personal Notes:
Personal Notes:
Warm and hearty.

 

 

 

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