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Nonnie Minestrone Soup Recipe

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This recipe for Nonnie Minestrone Soup, by , is from Food, Family & Fun Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Musto
Added: Monday, July 14, 2008


1 2 lb pkg of dry Cannellini beans (or Northern)

5 Links of Mild Italian Sausage

5 Large cloves of Garlic (crushed)

1 Large chopped onion

2 C Finely chopped carrots

1 Lrg. Can Crushed Tomatoes

3 C Chicken Broth (I use *Better than Bouillon)

1/2 bunch of chopped escarole leaves

1 tsp. black pepper

4 shakes red pepper flakes

1/2 box of Ditalini Pasta or tiny shell pasta

Salt to taste

1 T Oregano

2 T Basil

1 Palm-full of grated Asiago Cheese

1 Palm-full (about 20) thinly sliced pepperoni

Soak beans overnight

Drain, rinse, + measure amount of cups of beans into large pot.

Cover with 3 cups of fresh water PER cup of beans. (That's a lot of water!!)

Cook until tender

Brown sausage in olive oil in separate pan. Then cut into bite size pieces.

Add onions + garlic to sausage on low light.

Add tomatoes to sausage after onions soften. Stir.

Add carrots, broth, escarole, red pepper flakes, black pepper + salt to mixture.

Simmer 20 minutes.

When beans are tender, save 4 cups of liquid and drain the rest.

Mix tomato mixture with beans in large pot.

Add cheese, pepperoni and spices.

Simmer for 20 minutes.

Add saved water or more broth when mixture is too thick.

Sprinkle the pasta in pot and turn off the stove.

Let stand until pasta is tender.

Serve with grated cheese, red wine and crusty Italian bread.

Number Of Servings:
Number Of Servings:
25 or more
Preparation Time:
Preparation Time:
2 1/2 hours (not counting soaking time)
Personal Notes:
Personal Notes:
This is my own personal recipe. Wonderful on a cold night or a Super Bowl hit!!

I find that leaving it in the frig overnight made it even better. Freezes up beautifully in small batches. You will probably have to add more broth or water after the mixture sits.

*This bouillon is in a jar in the soup isle. Not as salty as some canned broths,




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