Michigan Minestrone Soup Recipe

Step 1

Soak beans in cold water for 5 hours, or overnight. Drain, put in a saucepan and add enough water to cover. Bring to the boil and boil for 10 minutes. Reduce heat, cover and simmer for 30-45 minutes, until just tender. Drain and put to one side. Cook bacon in a large pan until crisp. Add olive oil, onion, garlic, celery and carrot. Cook, gently, stirring often, for 5 minutes. Add cabage and salami snf cook for 2 minutes. Put tomatoes, puree, stock, seasoning, herbs and cooked beans into pan. Bring to the boil, then simmer for 45 min until soft. Remove herbs. Serve with crusty bread.

Source: CHAT Magazine

Things You'll Need

  • 4oz Dried Butter Beans
  • 2oz Streaky Bacon, chopped
  • 1tb Olive oil
  • 1md Onion, peeled and finely
  • -chopped
  • 1 Clove garlic, peeled and
  • -crushed
  • 2 Sticks celery, finely
  • -chopped
  • 1lg Carrot, peeled and finely
  • -chopped
  • 1/4sm Cabbage, shredded
  • 2oz Pepperoni Salami, sliced
  • 14oz Canned Chopped Tomatoes
  • 1tb Tomato Puree
  • 20fl Chicken Stock
  • Salt and Pepper
  • Bayleaf, Majoram and Fresh
  • -Rosemary
  • Crusty bread to serve

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