Minestrone With Navy Beans Recipe
The taste of this very Minestrone With Navy Beans recipe has played on my senses so much that I seldom consider any other recipe of Minestrone With Navy Beans. The Italian Minestrone With Navy Beans is an amazing Appetizer. The main ingredient in this recipe is Beans. Please try this recipe of Minestrone With Navy Beans and if you are fully satisfied, spread the taste by sharing on other social networks.
Ingredients
1/3 cup dried Great Northern or cranberry beans
1 ham hock, blanched and rinsed
1 garlic clove
1 small white onion
2 cups water
1/4 cup minced onion
1/2 cup minced leeks (white and some green)
1 garlic clove, minced
2 tablespoons olive oil
1/4 cup minced fresh herbs (Italian parsley, basil, savory, rosemary, oregano, thyme and/or sage)
6 cups chicken, beef or veal stock
2 cups sliced vegetables (carrots, turnips, parsnips, green or wax beans, asparagus, peas, escarole, potatoes)
1/2 cup soup pasta
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon dry mustard
Crumbled blue or Gorgonzola cheese
Directions
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.
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.
