Michigan minestrone soup
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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