Side Pannel
Michigan Minestrone Soup
Ingredients List
- 4 oz Dried Butter Beans
- 2 oz Streaky Bacon, chopped
- 1 tb Olive oil
- 1 md Onion, peeled and finely
- -chopped
- 1 Clove garlic, peeled and
- -crushed
- 2 Sticks celery, finely
- -chopped
- 1 lg Carrot, peeled and finely
- -chopped
- 1/4 sm Cabbage, shredded
- 2 oz Pepperoni Salami, sliced
- 14 oz Canned Chopped Tomatoes
- 1 tb Tomato Puree
- 20 fl Chicken Stock
- Salt and Pepper
- Bayleaf, Majoram and Fresh
- -Rosemary
- Crusty bread to serve
Directions
Soak beans in cold water for 5 hours, or overnight. Drain, put in a
saucepan and add enough water to cover. Bring to the boil and boil for 10
minutes. Reduce heat, cover and simmer for 30-45 minutes, until just
tender. Drain and put to one side. Cook bacon in a large pan until crisp.
Add olive oil, onion, garlic, celery and carrot. Cook, gently, stirring
often, for 5 minutes. Add cabage and salami snf cook for 2 minutes. Put
tomatoes, puree, stock, seasoning, herbs and cooked beans into pan. Bring
to the boil, then simmer for 45 min until soft. Remove herbs. Serve with
crusty bread.
saucepan and add enough water to cover. Bring to the boil and boil for 10
minutes. Reduce heat, cover and simmer for 30-45 minutes, until just
tender. Drain and put to one side. Cook bacon in a large pan until crisp.
Add olive oil, onion, garlic, celery and carrot. Cook, gently, stirring
often, for 5 minutes. Add cabage and salami snf cook for 2 minutes. Put
tomatoes, puree, stock, seasoning, herbs and cooked beans into pan. Bring
to the boil, then simmer for 45 min until soft. Remove herbs. Serve with
crusty bread.
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