Minestrone

By kimspadafora

Ingredients

• 1 pound dried white beans (I use great northern beans)
• 2 (14 1/2 ounces each) cans chicken or beef broth
• 8 cups water
• 1/2 pound salt pork, cut into thick slices
• 1/2 cup olive oil
• 1 cup onion, chopped
• 1 (8 ounces) can tomato sauce
• 1 (28 1/2 ounce) can Italian plum tomatoes, broken up
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 2 cups peeled, potatoes, diced
• 1 cup of any or all of the following: chopped leeks, diced zucchini, green beans, sliced in small pieces, wax beans, sliced in small pieces, peas, coarsely chopped cabbage
• salt and freshly ground pepper to taste
• grated Parmesan cheese

Preparation

Step 1

In large stockpot combine dried beans with broth and water. Bring to a boil. Remove any scum from surface. Boil for 2 minutes and then remove from heat. Let stand, covered, for 1 hour. Return to stove and add salt pork. Bring to a boil, cover and simmer for 2 hours, or until beans are tender. Drain and save stock; discard salt pork. Reserve half the beans and puree remaining in a blender. In same stockpot heat olive oil over medium-high heat. Add chopped onion and cook until soft and golden. Add bean puree and cook for 2-3 minutes. Add reserved stock, reserved beans, tomato sauce, tomatoes, and vegetables. Bring to a boil, reduce heat, cover and simmer for 1 ½ - 2 ½ hours. Taste and add salt and pepper. Serve with grated Parmesan cheese.
Makes about 6 ½ quarts