Minestrone Soup (Classic)

Ingredients

½ pound white northern beans, dried

¼ cup extra virgin olive oil

2 ½ slices bacon, chopped

1 clove garlic, peeled and minced

½ large onion, chopped

2 medium carrots, cut into thin rounds

3 stalks celery, chopped into small pieces

4 ounces plum tomatoes

1/8 cup fresh basil, chopped

1 cup potatoes, peeled and diced

2 medium zucchini, thinly sliced

¼ pound green beans, cut into small pieces

½ small cabbage, shredded (may substitute spinach or Swiss chard)

4 cups beef stock (see our Beef Stock recipe)

½ cup elbow macaroni or uncooked rice

¼ cup Parmesan cheese, grated

1 tablespoon fresh parsley, chopped, and additional for garnish

Salt and freshly ground pepper to taste

1.  Let washed beans soak overnight.

2. In a Dutch oven, heat oil, and add bacon, garlic and onion and sauté stirring from time to time. Drain beans and add to Dutch oven.  Add carrots, celery, tomatoes and juice, basil, parsley, potatoes, zucchini, green beans, cabbage and stock. Cover and simmer about 4 hours. Add macaroni (or rice) about 1 hour before serving

3. Before serving, add freshly ground pepper and salt to taste then top with Parmesan cheese.

Note: Can be served with garlic bread, French or Italian bread. 

Serves approx 6