*  Exported from  MasterCook  *
 
                          Michigan Minestrone Soup
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       oz           Dried Butter Beans
    2       oz           Streaky Bacon, chopped
    1       tb           Olive oil
    1       md           Onion, peeled and finely
                         -chopped
    1                    Clove garlic, peeled and
                         -crushed
    2                    Sticks celery, finely
                         -chopped
    1       lg           Carrot, peeled and finely
                         -chopped
      1/4   sm           Cabbage, shredded
    2       oz           Pepperoni Salami, sliced
   14       oz           Canned Chopped Tomatoes
    1       tb           Tomato Puree
   20       fl           Chicken Stock
                         Salt and Pepper
                         Bayleaf, Majoram and Fresh
                         -Rosemary
                         Crusty bread to serve
 
   Soak beans in cold water for 5 hours, or overnight. Drain, put in a
   saucepan and add enough water to cover. Bring to the boil and boil
   for 10 minutes. Reduce heat, cover and simmer for 30-45 minutes,
   until just tender. Drain and put to one side. Cook bacon in a large
   pan until crisp. Add olive oil, onion, garlic, celery and carrot.
   Cook, gently, stirring often, for 5 minutes. Add cabage and salami
   snf cook for 2 minutes. Put tomatoes, puree, stock, seasoning, herbs
   and cooked beans into pan. Bring to the boil, then simmer for 45 min
   until soft. Remove herbs. Serve with crusty bread.
   
   Source: CHAT Magazine
  
 
 
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