Minestrone calabrese
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beet greens |
| 2 | quarts | Water |
| 4 | tablespoons | Olive oil |
| 1 | teaspoon | Salt |
| ⅓ | pounds | Fresh pork rind, 1\" pieces |
| 2 | teaspoons | Parsley |
| ¼ | pounds | Prosciutto, cut small |
| ¼ | teaspoon | Pepper |
| ¾ | pounds | Cannellini beans |
| ½ | pounds | Spaghetti, in 1\" pieces |
| 1 | small | Zucchini, diced |
| 1 | cup | Parmesan cheese |
Directions
Wash beet greens and chop coarsely. Heat oil over medium heat, add pork rind, onion, and parsley, cook slowly. Add prosciutto, beans, and water, season with salt and pepper, cover and simmer for 1½ hours. Add beet greens. When soup starts to boil, add pasta. When pasta is al dente, add zucchini. The finished soup should be thick. Serve with grated Parmesan cheese.
Posted to MM-Recipes Digest by Paula <lcn@...> on Sep 25, 1998