"The belly rules the mind."--Spanish Proverb

Country Style Minestrone Recipe

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This recipe for Country Style Minestrone, by , is from The Antelope Trails Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Keri Hansen
Added: Thursday, February 12, 2009


4 T. olive oil
1/4 lb. pancetta or bacon, diced
1 large onion, peeled and diced
2 carrots, peeled and diced
1 rib celery, diced
2 T. minced garlic
1 large baking potato, peeled and diced
2 c. canned, chopped Italian tomatoes
30 oz. great white northern beans
4 c. chicken or veggie broth
1 T. salt
1/2 tsp. dried basil
1 tsp. dried oregano
1/2 c. dry pasta, elbow or small shells
2 c. water
handful of swiss chard, optional
French bread
Parmesan cheese

In a large pot, heat oil. Add pancetta or bacon and saute until golden brown. Add onion, celery, carrots, and garlic. Cook for 1 minute. Add the potato, tomatoes, beans, broth, salt, pepper, and basil. Cover and simmer for 20 minutes. Add pasta and water. Cook and cover an additional 10 minutes, stirring often to make sure pasta is cooking evenly. Taste for seasoning. Add the swiss chard and cook another 2 minutes until just wilted. Serve in large soup bowls with a thick slice of toasted French bread on the bottom of the bowl. Top with Parmesan cheese.




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