Michigan minestrone soup Recipe

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Michigan minestrone soup

Artist:	_	Yield:	4
Categories:	Italian, Soups & Stews, Western European	Rating:	0
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Ingredients:

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

Procedures:

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