Minestra

Minestra is Italian for "soup" and this hearty bowl is filled with beans, pork and noodles. Top this outstanding soup with grated romano cheese and serve hot.

Yield: about 4 quarts
Recipe from Southern Living

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Ingredients

  • 1 (16-ounce) package dried pinto or cranberry beans
  • 1/4 pound salt pork, minced
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 1/2 cup chopped celery
  • 1 carrot, chopped
  • 1 large onion, minced
  • 3 quarts water
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 8 ounces rotini or egg noodles, cooked
  • Grated Romano cheese

Preparation

  1. Place beans in a large Dutch oven. Cover with water 2 inches above beans; soak 8 hours. Drain.
  2. Sauté salt pork, garlic, and salt in hot oil in Dutch oven until fat is cooked from pork. Add chopped celery, carrot, and onion, and sauté 4 to 5 minutes or until tender. Add beans and 3 quarts water, and bring to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, 1 hour and 30 minutes or until tender, adding hot water as needed to keep beans covered with liquid. Stir in peppers.
  3. Process half of cooked beans in batches in a blender until smooth, stopping once to scrape down sides; return to Dutch oven. Add pasta, and cook over low heat, stirring constantly, until thoroughly heated. Serve with cheese.
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