Tala's Minestrone Recipe
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 This recipe for Tala's Minestrone, by Tala Ritucci, is from A Collection of Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Tala Ritucci
Added: Monday, November 2, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 lb. salt pork, cut into 1/2" pieces.
2 qts hot water
6 beef bouillon cubes
12 oz. tomato juice
1 can red or pink beans
2 cans of Campbell's Black Bean soup (Note: If this type of soup is unavailable, use 2 can black beans frijoles [refried beans] as a substitute.)
1 bunch green onions, sliced thinly (green parts included)
1 large turnip, sliced
5-6 carrots, sliced about 1/2" rounds
5-6 celery ribs, sliced into 1/2" pieces
3 zucchini, sliced 5/8" rounds [optional]
1/2 lb. green beans, cut into 1" pieces [optional]
1/2 bunch shredded Savoy cabbage
1 bunchy Escarole or Swiss chard, roughly chopped [optional]
1 10z. package frozen chopped spinach
2-3 Parmesan cheese rinds [if available]
1 T dried basil or fresh if available
1 t MSG
1/2 t freshly ground black pepper or more to taste
1 t Kosher salt
3/4 c uncooked small shell pasta
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Directions: |
Directions:Place diced salt pork in bottom of lightly oiled stockpot and saute until browned and crispy. Add hot water, bouillon cubes, tomato juice and bring to a steady simmer. Once the stock is simmering, add the bean soup or refried beans and canned beans, liquid included. Reduce broth to a low simmer, then add carrots, celery, turnips, green beans, green onions and frozen spinach. Add Parmesan rinds. Cover pot and simmer slowly for about 45 minutes. Add cabbage, escarole, and swiss chard, zucchini, uncooked pasta, and seasonings and simmer for another 30 minutes or until zucchini is cooked but slightly firm. |
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