Minestrone Soup - cooking recipe

Ingredients

1/2 lb. dried red kidney beans
2 c. water
1 large onion, minced
1/3 c. diced salt pork
2 Tbsp. olive oil
3 qt. beef broth
2 medium carrots, diced
2 medium potatoes, diced
2 c. shredded cabbage
1 clove garlic, minced
1/2 c. minced parsley
1/3 c. tomato paste
2 tsp. salt (approximately)
1/4 tsp. pepper
2 small zucchini, diced
1 Tbsp. minced parsley
1 c. elbow macaroni
1/3 c. grated Parmesan cheese

Preparation

Soak
beans overnight in water; drain.
Stir-fry onion, garlic and
salt pork in oil in a large, heavy kettle, 5 to 8 minutes over
moderate heat, until onion is pale golden.
Add beans
and broth.
Cover and simmer 1 hour.
Add all remaining ingredients, except zucchini, parsley, macaroni and Parmesan. Cover
and simmer 1 hour, stirring occasionally.
Add 1 tablespoon
parsley, zucchini
and
macaroni.
Cover and simmer an additional 15 to 20 minutes.
Taste and add additional seasonings,
if
needed.
Stir Parmesan into soup or sprinkle on top before serving.
Makes about 10 servings.