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| Minestrone Soup |
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| 4 oz. dried white beans, rinsed 9 1/4 cup water 2 medium onions, sliced 2 cloves garlic, minced 1 slice bacon, chopped 2 ribs celery, diced 2 small potatoes, peeled and diced 1/2 cup uncooked small pasta 2 tablespoons Olive Oil 2 large tomatoes, chopped 1/2 cup red wine 1 teaspoon oregano 2 medium carrots, peeled and diced 1 small turnip, peeled and diced 1/2 small cabbage (8 oz.) shredded salt and pepper to taste (optional) grated parmesean cheese |
| In a large saucepan or dutch oven, place beans in 1 1/4 cup water, let stand overnight. In large skillet over medium heat, saute onions, garlic, and bacon in oil until bacon is cooked. Add tomatoes, wine and oregano. Boil rapidly 5 minutes or untilliquid is reduced. Add bacon mixture to beans, stir in remaining 8 cups of water. Bring to a boil. Reduce heat to low, cover and simmer 1 1/2 hours. Add carrots, celery, potatoes and turnip. Cover and 30 minutes. Add cabbage and macaroni. Cover and simmer 15 minutes more, until macaroni is tender. Season with salt and pepper. Top with cheese. Makes six servings. |
| 266 Calories 8 g. protein 8g fat 28%cal from fat 0 mg cholesterol 39 g carbohydrates 89 mg sodium 8 g fiber |
| Moonday's notes: I added a couple medium zuchinnis to this with the carrots, and it really enhanced the flavor! |
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