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1 pound dried northern white beans
1/2 cup oil
5 slices bacon chopped
2 cloves garlic chopped
1 large onion chopped
4 carrots diced
6 celery stalks diced
8 ounces Plum tomatoes (One can)
1/4 cup chopped fresh basil
1 tablespoon chopped parsley
2 cups Potatoes peeled & diced
4 med. zucchini diced
1/2 pound fresh green beans cut into 1/2" pieces
1 small savoy cabbage shredded
2 quarts homemade or canned beef broth
1 cup Elbow macaroni (or uncooked rice)
1/2 cup Parmesan cheese grated or shredded
1/2 teaspoon pepper
Salt to taste
Cover washed beans with water; soak overnight.
In a small skillet, cook oil, bacon, garlic and onion over medium heat for 10 minutes, stirring occasionally. Drain beans and put into a large pot; add bacon-onion mixture, carrots, celery, tomatoes and juice, basil, parsley, potatoes, zucchini, green beans, cabbage and broth; cover and simmer 4 hours. Add the macaroni (or rice) about 1 hour before serving
Before serving, add pepper and salt then top with Parmesan cheese.
Serve with a good Italian or garlic bread.
Serves 10 to 12.
OPTIONS:
Spinach or Swiss chard can be substituted for cabbage.
Canned beans can be substituted for dried or fresh beans.
Add chunks of browned Italian sausage for a more robust version
Drop the bacon and use vegetable broth for a vegetarian version
1/2 cup oil
5 slices bacon chopped
2 cloves garlic chopped
1 large onion chopped
4 carrots diced
6 celery stalks diced
8 ounces Plum tomatoes (One can)
1/4 cup chopped fresh basil
1 tablespoon chopped parsley
2 cups Potatoes peeled & diced
4 med. zucchini diced
1/2 pound fresh green beans cut into 1/2" pieces
1 small savoy cabbage shredded
2 quarts homemade or canned beef broth
1 cup Elbow macaroni (or uncooked rice)
1/2 cup Parmesan cheese grated or shredded
1/2 teaspoon pepper
Salt to taste
Cover washed beans with water; soak overnight.
In a small skillet, cook oil, bacon, garlic and onion over medium heat for 10 minutes, stirring occasionally. Drain beans and put into a large pot; add bacon-onion mixture, carrots, celery, tomatoes and juice, basil, parsley, potatoes, zucchini, green beans, cabbage and broth; cover and simmer 4 hours. Add the macaroni (or rice) about 1 hour before serving
Before serving, add pepper and salt then top with Parmesan cheese.
Serve with a good Italian or garlic bread.
Serves 10 to 12.
OPTIONS:
Spinach or Swiss chard can be substituted for cabbage.
Canned beans can be substituted for dried or fresh beans.
Add chunks of browned Italian sausage for a more robust version
Drop the bacon and use vegetable broth for a vegetarian version
