Grandma's Minestrone Soup Recipe

Grandma's Minestrone Soup
Submitted By: Taz


½ Cup Dried Navy Beans (white beans, pea beans) – picked and rinsed
¼ lb Salt Pork - chopped fine or ground
2 Cans Diced Tomatoes
1 Medium Onion - diced
1 clove Fresh Garlic - minced
2 ½ Quarts Vegetable stock - can substitute plain water
1 ½ Cups Cabbage - shredded fine
1 Cup Carrots – small diced
½ Cup Celery - diced
½ Cup Green Peas
½ Cup Turnips - small diced
½ Cup Dried Pasta - can use ditalini, 'small shell', or elbow macaroni 
¼ Cup Fresh Parsley - coarse chopped
3 Tbs Unsalted Butter
3 tsp Kosher Salt - or to taste
1 tsp Dried Oregano
Fresh Grated Parmigiano-Reggiano

  1. Soak Navy beans in at least twice their volume of water at room temperature for 6-8 hours (overnight for better results)
  2. Place a large pot over medium heat and add water, soaked beans, peas, carrots, turnips, cabbage, salt, and oregano and bring to a boil - Reduce to simmer 
  3. Heat butter in a large fry pan over medium heat – Add salt pork, onion, parsley, and garlic - Allow to cook until pork is browned all over
  4. Add tomatoes and celery and bring to a simmer - Allow to simmer for 20 minutes
  5. Add pork mixture to soup pot
  6. Allow soup to simmer for 4 hours
  7. Adjust seasoning
  8. Add pasta and allow to simmer for 30 minutes or until pasta is cooked 'al dente'
  9. Serve hot garnished with parmigiano-reggiano to taste and a 'hunk' crusty bread

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