Noodle Minestrone Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Olive oil | 2 Tablespoon | |
| Water | 2 Quart | |
| 1 veal bone | ||
| Red kidney beans | 1 3/4 Cup (16 tbs), drained, rinsed | |
| Mushrooms | 1/2 Cup (16 tbs), undrained | |
| Garlic | 1 Clove (5gm), crushed | |
| Bay Leaf | 1 | |
| Oregano | 1 Teaspoon | |
| Zucchini | 2 Cup (16 tbs), coarsely chopped | |
| Escarole | 2 Cup (16 tbs), chopped | |
| 1 pound sweet Italian sausage | ||
| 2 cups (4 ounces) Nudels, uncooked | ||
| Parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Saute onion in oil in 5-quart saucepan until tender, but not brown.
Add water, veal bone, kidney beans, mushrooms, salt and pepper to taste, garlic, bay leaf and oregano.
Bring to a boil; reduce heat and simmer, covered, 45 minutes.
Remove bone; add zucchini, escarole, sausage and Nudels.
Continue cooking, uncovered, 20 minutes, or until Nudels are tender.
Remove bay leaf.
Serve with grated Parmesan cheese.
Add water, veal bone, kidney beans, mushrooms, salt and pepper to taste, garlic, bay leaf and oregano.
Bring to a boil; reduce heat and simmer, covered, 45 minutes.
Remove bone; add zucchini, escarole, sausage and Nudels.
Continue cooking, uncovered, 20 minutes, or until Nudels are tender.
Remove bay leaf.
Serve with grated Parmesan cheese.
Chef
