Minestrone Zuppa

1 lb dry white beans
2 tlb olive oil
1 onion, diced
4 garlic cloves, minced
1/2 lb celery, diced
1/2 lb carrots, diced
1 lb zucchini, diced
1 lb escarole, chopped
5 qt beef stock
1 lb tomato (seeded & diced)
12 oz tomato paste
1 tlb fresh oregano, chopped
2 tlb fresh basil, chopped
2 tlb fresh parsley, chopped
Salt and pepper to taste
4 oz Ditalini macaroni, cooked
Parmesan cheese, grated, as needed for garnish

Cooking Method:

Soak beans over night, then drain. Cover beans with water and simmer until tender, about 40 min. Reserve the beans. Sauté the onions in the oil. Add the garlic, celery and carrots and cook for 3 min. add the remaining veg then add stock, tomatoes and tomato paste. Cover and simmer for 2 ½ to 3 hours. Stir in the chopped herbs and season to taste. Add drained beans and cooked macaroni. Bring to simmer for 15 min. Serve in warm bowls, garnish with parmesan. Yields: 2 gallons

Cucina Recipes