Classic Italian Minestrone (Soupe Paysanne) |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 29 |
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Minestra Ingredients Directions Makes 8 servings This is a classic minestrone recipe. Classic minestrone always contains Swiss chard and red kidney beans. The other ingredients are optional, and are a matter of personal taste or choice. Zucchine, summer squash, broccoli, and cauliflower, just to name a few, work well in this recipe. I learned to love greens as a child. When school was out during the summer, I spent two weeks with my grandparents in the country. My grandmother was a former professional cook, and my grandfather always raised a large garden. There was always vegetables galore to choose from. Kale was my favorite. Kale and Swiss chard are in the same family of greens so when I saw a recipe with Swiss chard in it, I immediately decided to make it. I also kept the kidney beans from the recipe that I had, but the other ingredients are my own personal choices. This soup has a rich taste that will delight your palate. Make some and enjoy. Ingredients:
1/4 lb pork fat, chopped |
2 lbs boiling potatoes, peeled and diced |
1 head green cabbage, cored and chopped (about 1 1/ 2 pounds) |
3/4 lb swiss chard leaf, no white part,chopped |
1 medium red onion, chopped |
2 cloves garlic, finely chopped |
6 cups water |
2 cans red kidney beans (drained and well rinsed) |
1 ham hock, split longways into four equal pieces (about 1/ 2 pound) |
1 large tomato, peeled,seeded and chopped (about 10 ounces) |
1/4 lb elbow macaroni |
1 tablespoon salt |
fresh ground black pepper |
extra virgin olive oil, for drizzling |
Directions:
1. In a large casserole or soup pot, cook the pork fat over medium-high heat until there is some fat in the bottom of the pot, about 5 minutes, stirring constantly.
2. Then add the potatoes, cabbage, chard, onion, and garlic until the greens are wilted, about 5 minutes.
3. Pour in the water, bring to a boil, then reduce the heat to low, add the beans, ham or smoked bacon, and tomato, and cook until the beans are tender, 2 to 3 hours.
4. Add the elbow macaroni and continue to cook until a spoon can stand straight up in the center of the soup, and the pasta is tender-about 15 minutes.
5. Season with salt and pepper, drizzle with olive oil, and serve.
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