Minestrone ala casalinga

Yield: 8 servings

Measure Ingredient
½ cup Navy Beans
\N \N Water To Cover Beans
1 tablespoon Oil
2 \N Onions -- chopped
2 \N Cloves Garlic -- crushed
4 \N Tomatoes -- chopped
8 cups Water
1 teaspoon Marjoram, Chopped Fresh Or
\N \N Dry
1 teaspoon Thyme, Chopped Fresh Or Dry
2 \N Carrots -- diced
2 \N Potatoes -- diced
1 small Turnip -- diced
2 \N Stalk Celery -- finely
\N \N Sliced
3 cups Cabbage -- grated
½ cup Macaroni Pcs/Sm. Pasta
\N \N Shells, Stars, Etc.
1 tablespoon Fresh Parsley -- chopped
\N \N Salt And Black Pepper -- to
\N \N Taste
\N \N Parmesan Cheese -- grated

Soak the beans overnight in cold water. Heat the oil in a large pot, add onions and garlic and saute for a few mins. Add the tomatoes, beans, water, marjoram, and thyme and simmer covered for about 2 hours. Add carrots, cook for about 15 mins than add the potatoes and turnip. Cook for a few more mins and add celery, cabbage and pasta.

Cook until the pasta and all the vegetables are tender, about 10-15 mins. Then add parsley, salt, and pepper to taste. Serve sprinkled with Parmesan cheese.

Recipe By : Cucina Magra, Cucina Sana - ISBN 0-13-195081-9 From: Dan Klepach Date: 05-22-95 (159) Fido: Cooking

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