*  Exported from  MasterCook  *

                                Minestrone

Recipe By     : Gourmet Magazine, Mar 1993
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans & Peas                     Chowder, Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  lb            Dried white beans --
                        - picked over, rinsed
     1/2  ts            Salt
     1/4  lb            Pancetta or lean bacon --
                        - chopped
     1/3  c             Olive oil
   1                    Onion -- chopped
   1      lg            Carrot -- diced 1/2"
   1                    Celery rib -- diced 1/2"
   3      cl            Garlic -- chopped fine
   2                    Zucchini -- scrubbed,
                        - diced 1/2"
     1/4  lb            Green beans -- trimmed,
                        - diced 1/2"
     1/2  lb            Boiling potatoes
   4      c             Green cabbage -- shredded
     1/2  lb            Kale -- rinsed, drained,
                        - chopped
  20      oz            Can tomatoes -- coarse chopped,
                        - well drained
   4 1/2  c             Chicken broth
                        Parmesan -- freshly grated
                        Garlic bruschetta
                        Dry-cured sausages

In a large bowl let the white beans soak in enough water to cover
them by 2" overnight or quick-soak them. Drain the white beans, in a
saucepan combine them with enough water to cover them by 2", and
simmer them, uncovered, adding more water if necessary to keep them
barely covered, for 45 minutes to 1 hour, or until they are tender.
Add the salt and simmer the white beans for 5 minutes more. Remove
the pan from the heat and let the white beans stand, uncovered.

In a heavy kettle cook the pancetta in the oil over moderate heat,
stirring, until it is crisp and pale golden, add the onion, and cook
the mixture, stirring, until the onion is softened. Add the carrots,
celery, and garlic and cook the mixture, stirring, for 4 minutes.
Add the zucchini, green beans, and potatoes, peeled and cut into 3/4"
dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage
and kale, and cook the mixture, stirring, until the cabbage is
wilted. Add the tomatoes and broth and simmer the soup, covered, for
1 hour.

Drain the white beans, reserving the liquid, in a blender or food
processor puree half of them with 1 cup of the reserved liquid, and
stir the puree and the remaining white beans into the soup. Simmer
the soup, uncovered, for 15 minutes, thin it if desired with some of
the remaining reserve liquid, and season it with salt and pepper.
The soup may be made 3 days in advance and kept covered and chilled.
Reheat the soup, thinning it with water as desired. Serve the soup
with the Parmesan, bruschetta, and sausages.

Yield: 6 Servings

MC formatted by Barb at Possum Kingdom


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