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Minestrone Recipe

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This recipe for Minestrone, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Thursday, September 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 C. dry Great Northern beans
Water
1 tsp. fennel seed, crushed
3 C. chicken broth
1/4# salt pork, diced
1 small onion, quartered
4 cloves garlic, minced
1 can Italian stewed, diced tomatoes
2 medium carrots,peeled and cut in half crosswise
4 large sweet potato, peeled, cut into 1/2" slices
1 large zucchini, ends trimmed, quartered crosswise
4 smoked, bone-in, pork chops, 1/2" thick
1 tsp. salt
1/2 tsp. pepper
1 C. lightly packed fresh basil leaves
1/2 C. grater Parmesan cheese

Directions:
Directions:
Sort and wash beans. Cover with water in heavy pot. Bring to boil over high heat and boil for 2 minutes. Remove from heat, cover and let stand 1 hour. Drain, discarding liquid.
Return beans to pot, add 3 more cups water, fennel seed and 1 C. of the chicken broth. Simmer covered until beans mash readily, about 45 minutes.
Ladle half the beans and liquid into deep bowl and blend with hand blender until coarsely pureed. Return to the cooking pan and set aside.
In skillet saute salt pork,onion and garlic until onion just begins to brown, about 5 minutes. Drain and discard fat and add pork mixture to bean mixture. Use a little bean broth to rinse salt pork pan into the bean mixture. Add remaining chicken broth, tomatoes with liquid, carrots, sweet potatoes. Bring to boil, cover and simmer 15 minutes.
Add zucchini chunks and pork chops; simmer, uncovered, about 10-15 minutes longer or until vegetables are tender.
In the meantime wash, drain and chop half the basil. Add the basil, salt and pepper to pot.
Ladle soup into big bowls, distributing chops and vegetables equally.
Top with Parmesan cheese. Makes a full meal with the addition of sour dough bread and a fresh fruit salad.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour, 30 minutes plus soaking time

 

 

 

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