Oregano-Flavored Minestrone Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Garlic buds, minced – 3 numbers | ||
| Lean pork, cut into ½ -inch cubes - ½ pound | ||
| Onion, finely chopped – 1 number | ||
| Zucchini, medium, thinly sliced – 2 numbers | ||
| Leek, white part only, finely chopped – 1 number | ||
| Ground black pepper | 1/4 Teaspoon | |
| Dried oregano | 1 Teaspoon, crushed | |
| Dried basil | 1 Teaspoon, crushed | |
| Beef stock, unsalted – 2½ quarts (10 cups) | ||
| Kidney beans, soaked overnight in water to cover, drained and dried – 1 cup | ||
| Cabbage, small, shredded – 1 number | ||
| Romaine lettuce leaves, large, cut into strips – 6 numbers | ||
| Parsley | 1/2 Cup (16 tbs), finely chopped | |
| Dry red wine | 1 Cup (16 tbs) | |
| Unsalted tomatoes, with juice – One 16 oz. can | ||
| Elbow macaroni | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
Directions
MAKING
1) Heat the olive oil in a heavy iron skillet; then add the garlic and sauté until tender.
2) Then, add the pork till it is brown and cooked.
3) To the pork, add the onion, zucchini, leek, pepper, oregano and basil and cover and cook for about 10 minutes
4) Boil the beef stock and add the kidney beans and pork mixture to it.
5) Mix well and proceed with adding in the cabbage, lettuce, parsley and wine.
6) Let it cook about 1½ hours or until the beans turn tender.
7) Now, add the can of tomatoes and the macaroni and cook for about 15 minutes longer.
SERVING
8) Before serving, pinch the lemon juice on the hot soup, mixing thoroughly.
9) Over the top of each serving, sprinkle 1 scant teaspoon of the grated Parmesan cheese.
1) Heat the olive oil in a heavy iron skillet; then add the garlic and sauté until tender.
2) Then, add the pork till it is brown and cooked.
3) To the pork, add the onion, zucchini, leek, pepper, oregano and basil and cover and cook for about 10 minutes
4) Boil the beef stock and add the kidney beans and pork mixture to it.
5) Mix well and proceed with adding in the cabbage, lettuce, parsley and wine.
6) Let it cook about 1½ hours or until the beans turn tender.
7) Now, add the can of tomatoes and the macaroni and cook for about 15 minutes longer.
SERVING
8) Before serving, pinch the lemon juice on the hot soup, mixing thoroughly.
9) Over the top of each serving, sprinkle 1 scant teaspoon of the grated Parmesan cheese.
Chef
