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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 tsp. olive oil
1/2 lb. salt pork or bacon, chopped
1 sm. onion, chopped
1 clove garlic, chopped
1 tsp. fresh parsley, chopped
1 tsp. sage, chopped
1 tsp. salt
1/2 tsp. pepper
2 tbsp. tomato paste
3 stalks celery, chopped
2 carrots, chopped
3 potatoes, diced (large dice)
2 cups pea beans, cooked
1/4 sm. cabbage, chopped finely
2 zucchini, diced
1 cup peas, shelled
1-1/2 qt. beef stock
3 to 4 lb. beef bones, with some meat
1 cup elbow pasta
Parmesan Cheese, grated
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Directions:
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Place the olive oil in a large soup pot with the bacon or salt pork, garlic, onion, parsley, sage, salt and pepper. Brown the onion and garlic slightly. Add the tomato paste thinned with a cup of water. Cook for 10 minutes.
Add all the vegetables at once, with 1-1/2 quarts of beef stock and beef bones. Simmer on low heat for about 1 hour, or until the vegetables and meat on the beef bones are tender.
Remove the bones from the soup and take all the meat from the bone. Discard any fat. Shred the beef and add back to the soup. Add the elbow pasta and cook about 10 minutes longer. Serve with grated Parmesan Cheese sprinkled liberally on top, and with crusty Italian bread.
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Comments from djplam
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When one thinks of Italian food, and especially soup, Minestrone is the first that comes to mind. This is the soup we had at home. Always made early in the day and allowed to keep warm on the back of the stove. The aroma of the soup throughout the house was great!
Originally published in my Cookbook, "The Old Country Italian Cookbook
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