Minestrone With Navy Beans Recipe


Main Ingredient


 Dried great northern beans/Cranberry beans1⁄3 Cup (5.33 tbs)
 Ham hock1 , blanched and rinsed
 Garlic1 Clove (5 gm)
 White onion1 Small
 Water2 Cup (32 tbs)
 Minced onion1⁄4 Cup (4 tbs), minced
 Minced leeks1⁄2 Cup (8 tbs) (White And Some Green)
 Garlic1 Clove (5 gm), minced
 Olive oil2 Tablespoon
 Minced herbs1⁄4 Cup (4 tbs) (Fresh Italian Parsley, Basil, Savory, Rosemary, Oregano, Thyme / Sage / Both)
 Chicken stock/Beef / veal stock6 Cup (96 tbs)
 Sliced vegetables2 Cup (32 tbs) (Carrots, Turnips, Parsnips, Green / Wax Beans, Asparagus, Peas, Escarole, Potatoes)
 Soup pasta1⁄2 Cup (8 tbs)
 Tomato paste1 Tablespoon
 Salt1⁄2 Teaspoon
 Black pepper1⁄4 Teaspoon
 Dry mustard3⁄4 Teaspoon
 Crumbled blue cheese/Gorgonzola cheese2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4128 Calories from Fat 2252

% Daily Value*

Total Fat 251 g386.5%

Saturated Fat 70.7 g353.3%

Trans Fat 0 g

Cholesterol 504.3 mg

Sodium 4526.1 mg188.6%

Total Carbohydrates 260 g86.7%

Dietary Fiber 29.2 g116.8%

Sugars 42.3 g

Protein 210 g419.6%

Vitamin A 317.6% Vitamin C 95.7%

Calcium 46.8% Iron 67.7%

*Based on a 2000 Calorie diet


Combine beans, ham hock, garlic clove, whole onion and water.
Cover, bring to boil, lower heat and simmer 1-1/2 to 2 hours, or until meat is tender, adding water as needed.
Remove ham hock and cut meat into small pieces; set meat aside.
Discard garlic and onion and set beans and their liquid aside.
Saute minced onion, leeks and minced garlic in oil 5 minutes.
Add herbs and cook and stir a little longer to coat well.
Add stock, bring to boil and add vegetables.
Cook 5 to 10 minutes, depending on which vegetables are used.
Keeping soup boiling, add beans and their liquid, reserved ham and pasta.
Boil until pasta is tender.
Add tomato paste, salt, pepper and dry mustard.
Adjust to taste and serve garnished with crumbled blue cheese.