| New York Corner Cafe MINESTRONE Ingredients: Cranberry Beans, Red & Green Pepper, Celery, Carrots, Parsley, Pasta, and Herbs Additions: 6 Slices Bacon 1 Purple Onion, diced 10 C. Beef Broth 8 oz. Fresh (or 1 Box Frozen) Brussel Sprouts, quartered 1 28 oz. Can Diced Tomatoes Cooking Directions: Preparing the Beans: Rinse, drain and pick over. Place in a bowl with 8 C. water and soak for 4 hours at room temperature, or for a “quick soak” boil for 10 minutes and let stand for 2 hours. Drain beans, and place in a 4 qt. pot with 8 C. water. Bring to a boil, reduce heat and simmer covered for 2 hours or more. While Beans are simmering: Cut bacon in ½ inch pieces and sauté over medium heat in a 6-qt. pot until nearly crisp. Add onion and sauté 5 minutes. Stir in vegetable packet and toss lightly. Add broth and drained cranberry beans and bring to a boil. Reduce heat and simmer covered for 1 hour. Add tomatoes, Brussel sprouts and pasta and simmer covered 20 minutes. Garnish with grated parmesan cheese. Two cups shredded cabbage may be substituted for Brussel sprouts in this classic Italian “Big Soup”. Serves: 8 Preparation Time: 20 minutes Cooking Time: 2 hours |
