Minestrone Soup

Ingredients

• 1⁄2 pound dried white beans soaked in water overnight (can also use canned cannellini beans)

• 1 tsp olive oil

• 1⁄8 pound salt pork, cut into small cubes (optional)

• 1 garlic clove, chopped

• 1 small onion, chopped

• 1 leek, diced and washed

• 1 tsp chopped parsley

• 1 tsp chopped basil

• 1 tbsp tomato paste

• 1 (28 oz) can diced tomatoes, or 3 tomatoes, peeled

• 3 celery stalks, chopped

• 2 carrots, sliced

• 2 potatoes, diced

• 1 small turnip, peeled and diced

• 1⁄4 small cabbage, shredded

• 2 zucchinis, diced

• 1 1⁄2 quarts water

• 1 cup elbow macaroni

• Salt and pepper, to taste

• 6 tbsp parmesan cheese

Directions

1. (Skip if using canned beans.) Drain the beans and boil them in 3 quarts of water for about 1 hour, or until tender. Drain.

2. Place the olive oil in a large kettle and add the salt pork, garlic, onion, leek, parsley, and basil. Brown lightly. Add the tomato paste thinned with a little water and cook for 5 minutes.

3. Add the tomatoes, celery, carrots, potatoes, turnip, cabbage, zucchini, water, salt, and pepper and cook slowly for 45 minutes to 1 hour. Add the drained beans.

4. Add the macaroni and cook for 10 minutes, or until tender. Season to taste.

5. Serve immediately, sprinkled with parmesan cheese.
   

Note: the number and kinds of vegetables used in making minestrone are optional. They may be varied according to season and preference.

Recipe from The New York Times Cookbook, 1990