"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Anna’s Minestrone Soup Recipe

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

Anna Bettencourt
Added: Monday, June 18, 2007


Use 14 oz. size can or 1 lb. cranberry beans
Olive oil or Italian bacon
6 cloves garlic
1 can tomato sauce
2 onions chopped
4 carrots sliced
2 fresh ripe tomatoes
2 zucchini sliced
Handful string beans sliced
1 leek sliced
1 small head cabbage or 1 head kale chopped

Soak beans overnight and boil in about 4 quarts water until tender. Puree ¾ of the beans, return to pot with remaining beans. Chop garlic and fry until golden in oil or rendered bacon. Add tomato sauce, salt and pepper to taste. Sauté 5 minutes. Add to soup pot. Bring to a boil. Start adding vegetables. Onions and carrots first – then other vegetables. Cook until tender. Add ¼ bag of large noodles, cook until tender. Serve with grated Parmesan cheese and French bread.




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