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Tosi’s Minestrone Soup

  • 8servings
  • 60minutes

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Source: www.copykat.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound Navy beans

  2. 1/2 pound salt pork

  3. 1 medium onion (chopped)

  4. 2 cloves garlic (minced)

  5. 3 medium potatoes (diced)

  6. 3 medium celery stalks (diced)

  7. 3 carrots (diced)

  8. 1/2 head cabbage (shredded)

  9. 1 tablespoon chopped parsley

  10. 1 teaspoon salt

  11. 1 teaspoon pepper

  12. 6 tablespoon olive oil

  13. 2 - 6 ounce cans tomato paste

  14. 1 tablespoon oregano (to taste)

  15. 1/2 cup rice (uncooked)

  16. Optional: 1/2 cup frozen peas

Instructions Jump to Ingredients ↑

  1. Heat 12 cups water to boil, turn off heat, add beans and soak for 1 hour. Add salt pork and simmer 1 hour. Saute onion, garlic, in oil until golden and set aside. Prepare vegetables, then add to beans with garlic, onions, salt, pepper, seasonings, tomato paste, and rice. At this time, you can also add 4 additional cups of water and continue to cook until thick. Puree in processor at least 1/2 soup mixture, and then mix with un-pureed portion. Serve with Parmesan or Asiago cheese sprinkled on top. Note: This is better when prepared at least 1 day before serving, and then re-heated to serve. Add either Asaigo or Parmesan cheese to the top. Thanks to Jess, a fellow viewer for this wonderful recipe.

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