Minestrone Soup

• 1/2 lb. dried red kidney beans
• 2 c. water
• 1 large onion, minced
• 1/3 c. diced salt pork
• 2 Tbsp. olive oil
• 3 qt. beef broth
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 2 c. shredded cabbage
• 1 clove garlic, minced
• 1/2 c. minced parsley
• 1/3 c. tomato paste
• 2 tsp. salt (approximately)
• 1/4 tsp. pepper
• 2 small zucchini, diced
• 1 Tbsp. minced parsley
• 1 c. elbow macaroni
• 1/3 c. grated Parmesan cheese

1. Soak
2. beans overnight in water; drain.
3. Stir-fry onion, garlic and
4. salt pork in oil in a large, heavy kettle, 5 to 8 minutes over
5. moderate heat, until onion is pale golden.
6. Add beans
7. and broth.
8. Cover and simmer 1 hour.
9. Add all remaining ingredients, except zucchini, parsley, macaroni and Parmesan. Cover
10. and simmer 1 hour, stirring occasionally.
11. Add 1 tablespoon
12. parsley, zucchini
13. and
14. macaroni.
15. Cover and simmer an additional 15 to 20 minutes.
16. Taste and add additional seasonings,
17. if
18. needed.
19. Stir Parmesan into soup or sprinkle on top before serving.
20. Makes about 10 servings.

dried red kidney beans, water, onion, salt pork, olive oil, beef broth, carrots, potatoes, cabbage, clove garlic, parsley, tomato paste, salt, pepper, zucchini, parsley, elbow macaroni, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1041050 (may not work)