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Minestrone

October 16, 2014

minestrone

1 cup dried white navy beans (Great Northern)
Salt
1 small head cabbage, sliced
3 carrots, pared and diced
2 white turnips, pared and diced
1 can (1 lb) Italian-style tomatoes, undrained
1 tablespoon olive or salad oil
1 tablespoon butter or margarine
1 cup thinly sliced onion
1 large tomato, peeled and coarsely chopped
1/2 cup chopped celery
2 tablespoons chopped parsley
1 clove garlic, crushed
Dash pepper
1 cup broke up thin spaghetti
Grated Parmesan Cheese

1. Day before serving: In medium bowl, cover beans with cold water. Refrigerate, covered, overnight.

2. Next day: Drain beans. Turn into 5-quart Dutch oven or kettle with 3 quarts water and 2 teaspoons salt.

3. Bring to boiling; reduce heat, and simmer very gently, covered, 1 hour.

4. Add cabbage, carrots, turnips, and canned tomatoes. Cover and continue to cook 1/2 hour longer.

5. Meanwhile, in hot oil and butter in medium skillet, sauté sliced onion until tender and golden – about 5 minutes.

6. Add chopped tomato, celery, parsley, garlic, 1/2 teaspoon salt and pepper; cook slowly, 20 minutes, stirring frequently. Add to bean mixture along with spaghetti. Cover; cook slowly, 30 minutes, stirring occasionally.

7. Serve soup, sprinkled with Parmesan cheese.

Makes 10 servings; 2 1/2 quarts.


© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

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3 Comments leave one →
  1. Schaub, Della permalink
    October 16, 2014 3:52 pm

    Thank you so much. My family loves this soup and I thought I’d lost the recipe forever. Bless you.

    ________________________________

  2. October 18, 2014 6:12 pm

    Sounds good! We love this kind of soup. Nice recipe.

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