"Hunger is the best sauce in the world."--Cervantes

Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terry Brown


1/2 cup dry white beans or 1 can, rinsed
4 T. butter
1 cup each: Peas (frozen or fresh), diced zucchini, carrots, and potatoes
1/3 cup diced celery
2 oz. diced salt pork
2 T finely chopped onions
1/2 cup finely chopped leeks
2 cups drained, whole-pack tomatoes, coarsely chopped
2 quarts chicken stock
1 bay leaf, , 2 parsley sprigs, 1 tsp. salt, 1 tsp. pepper
1/2 cup white rice

Garnish: 1 T. fresh chopped basil or 1 t. dried
1 T finely chopped fresh parsley
1/2 t. chopped garlic

1/2 cup freshly grated Parmesan cheese

1) Bring 1 quart water to boil. Add beans; boil briskly for 2 minutes. Remove from heat and allow to sit, covered, for 1 hour. Return to stove and simmer beans uncovered for 1-1 1/2 hours or until barely tender. Drain and set aside.
2) Saute vegetables in butter for 2-3 minutes, tossing gently.
3) Render the diced salt pork over moderate heat, stirring frequently. When browned, add the onions and leeks. Cook, stirring frequently, until softened, about 7-8 minutes.
4) Put the veggies in a large soup pan. Add the tomatoes, chicken stock, bay leaf, parsley, salt and pepper. Bring to a boil over high heat. Reduce heat and simmer, partially uncovered, for 25 minutes.
5) Remove bay leaf and parsley and add the rice and beans and salt pork. Cook for another 15 minutes (until rice is tender). Season as needed.

Serve with the garnish, Parmesan cheese and French bread.

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Personal Notes:
Personal Notes:
Takes a while to make this but it is very good!




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