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  • 6servings
  • 80minutes
  • 278calories

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Ingredients Jump to Instructions ↓

  1. 1/2 pound white beans dried

  2. 1 teaspoon olive oil

  3. 1/8 pound salt pork cut into small pieces

  4. 1 each garlic clove chopped fine

  5. 1 each onion small, chopped

  6. 1 each leek diced

  7. 1 teaspoon parsley leaves chopped

  8. 1 teaspoon basil chopped

  9. 1 tablespoon tomato paste

  10. 3 each tomatoes peeled, seeded

  11. 3 each celery stalk chopped

  12. 2 each carrots sliced

  13. 2 each potatoes diced

  14. 1/4 each cabbage head small, shredded

  15. 1 each turnip small

  16. 2 each zucchini diced

  17. 1 1/2 quarts water

  18. 1 x salt to taste

  19. 1/2 teaspoon black pepper freshly ground

  20. 1 cup pasta elbow macaroni or ditali

  21. 6 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

Instructions Jump to Ingredients ↑

  1. Drain the beans and boil them in 3 quarts water about 1 hour, or until tender.

  2. Place the olive oil in a large kettle and add the salt pork, garlic, onions, leek, parsley, and basil.

  3. Brown lightly. Add the tomato paste thinned with a little water and cook 5 minutes.

  4. Add the tomatoes, celery, carrots, potatoes, turnip, cabbage, zucchini, water, salt and pepper and cook slowly 45 minutes to 1 hour.

  5. Add the beans.

  6. Add the macaroni and cook 10 minutes, or until tender.

  7. Correct the seasonings and pour into heated bowls.

  8. Serve immediately, sprinkled with grated parmesan cheese.

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