Michigan minestrone soup

Yield: 4 servings

Measure Ingredient
4 ounces Dried Butter Beans
2 ounces Streaky Bacon, chopped
1 tablespoon Olive oil
1 medium Onion, peeled and finely chopped
1 Clove garlic, peeled and crushed
2 Sticks celery, finely chopped
1 large Carrot, peeled and finely chopped
¼ small Cabbage, shredded
2 ounces Pepperoni Salami, sliced
14 ounces Canned Chopped Tomatoes
1 tablespoon Tomato Puree
20 fluid ounce Chicken Stock
Salt and Pepper
Bayleaf, Majoram and Fresh Rosemary
Crusty bread to serve

Soak beans in cold water for 5 hours, or overnight. Drain, put in a saucepan and add enough water to cover. Bring to the boil and boil for 10 minutes. Reduce heat, cover and simmer for 30-45 minutes, until just tender. Drain and put to one side. Cook bacon in a large pan until crisp. Add olive oil, onion, garlic, celery and carrot.

Cook, gently, stirring often, for 5 minutes. Add cabage and salami snf cook for 2 minutes. Put tomatoes, puree, stock, seasoning, herbs and cooked beans into pan. Bring to the boil, then simmer for 45 min until soft. Remove herbs. Serve with crusty bread.

Source: CHAT Magazine

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