Minestrone Soup

Since the winter is long, we have time to cook.  This recipe takes a while, but the end result is worth it.  This is an old-fashioned recipe that your Italian grandmother (if you had one) would have made.  It has stood the test of time.

MinestroneSoup
Serves 4

Ingredients:
1 c. dried white Navy Beans
2 cans chicken Broth (10 + oz.)
1 small head of cabbage
4 carrots (1/2 lb.)
2 medium potatoes (3/4 lb.)
1 lb. canned Italian Style Tomatoes
salt
2 medium onions (½ lb.)
¼ c. extra virgin olive oil (evoo)
1 stalk celery
2 zucchini (½ lb.)
1 large tomato
1 garlic clove, minced
¼ tsp. fresh ground pepper
¼ c. parsley, chopped

Directions:
Day 1 – In bowl, cover beans with cold water. Refrigerate, covered, overnight. Day 2 – Drain. Pour chicken broth into a 1 quart measure, add water to make 1 quart. Pour into 8 quart pan with 2 more quarts water. Add 2 teaspoons of salt on beans. Bring to a boil. Reduce heat; simmer, cover for 1 hour.  Wash cabbage and cut in quarters; remove core and slice each quarter thinly. Pare carrots; slice diagonally, ¼ inch thick.  Peel potatoes; cut into ½ inch cubes. Add to soup with canned tomatoes. Cover and cook ½ hour longer. Peel onions and slice thinly. Heat ¼ cup evoo in medium pan, sauté onion, stirring about 5 minutes.  Remove from heat. Slice celery diagonally, 1/8 inch thick. Wash zucchini; slice into rounds ¼ inch thick. Peel tomato; cut into ½ inch cubes.  Add celery, zucchini, tomato and garlic to onion with ½ teaspoon salt and fresh ground pepper. Cook slowly, uncovered, stirring occasionally 20 minutes. Add to bean mixture with ¼ cup parsley. Cover and cook slowly for 30 minutes, stirring occasionally.  Sprinkle with grated Pecorino-Romano cheese and serve.

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