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Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Percy
Added: Friday, November 28, 2008


1 c. dried white navy beans
1 small head cabbage (sliced)
3 carrots (peeled and diced)
2 white turnips (peeled and diced)
1 can (1 lb) tomatoes (undrained)
1 tbsp. olive or salad oil
1 tbsp. butter or margarine
1 c. thinly sliced onion
1 large tomato (peeled and coarsely chopped)
c. chopped celery
2 tbsp. chopped parsley
1 clove garlic (crushed)
Dash pepper
1 c. broken up thin spaghetti
Grated Parmesan cheese

On the day before serving, cover beans with cold water in medium bowl and refrigerate (covered) overnight. The next day, drain the beans and pour into a 5-quart Dutch oven or stockpot with 3 quarts water and 2 tsp. salt. Bring to boiling, then reduce heat and simmer very gently covered for one hour. Add cabbage, carrots, turnips, and canned tomatoes - cover and continue to cook 30 minutes longer.

Meanwhile, in hot oil and butter in a medium skillet, saute sliced onion until tender and golden. Add chopped tomato, celery, parsley, garlic, tsp. each salt and pepper, cook slowly for 20 minutes, stirring frequently. Add to the bean mixture along with the spaghetti. Cover and cook slowly for 30 minutes, stirring occasionally.




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