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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
Viewed: 95 - Published at: 7 years agoIngredients
- 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
Method
- Soak
- beans overnight in water; drain.
- Stir-fry onion, garlic and
- salt pork in oil in a large, heavy kettle, 5 to 8 minutes over
- moderate heat, until onion is pale golden.
- Add beans
- and broth.
- Cover and simmer 1 hour.
- Add all remaining ingredients, except zucchini, parsley, macaroni and Parmesan. Cover
- and simmer 1 hour, stirring occasionally.
- Add 1 tablespoon
- parsley, zucchini
- and
- macaroni.
- Cover and simmer an additional 15 to 20 minutes.
- Taste and add additional seasonings,
- if
- needed.
- Stir Parmesan into soup or sprinkle on top before serving.
- Makes about 10 servings.
