*  Exported from  MasterCook  *

                         Michigan Minestrone Soup

Recipe By     : CHAT Magazine
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       oz           Dried butter beans
   2       oz           Streaky bacon -- chopped
   1       tb           Olive oil
   1       md           Onion -- peeled, finely chopped
   1       cl           Garlic -- peeled, crushed
   2                    Celery ribs -- finely chopped
   1       lg           Carrot -- peeled, finely chopped
     1/4   sm           Cabbage -- shredded
   2       oz           Pepperoni salami -- sliced
  14       oz           Can diced tomatoes
   1       tb           Tomato puree
  20       oz           Chicken stock
                        Salt & pepper
                        Bay leaf
                        Marjoram
                        Fresh rosemary
                        Crusty bread -- to serve

  Soak beans in cold water for 5 hours, or overnight. Drain, put in a
  saucepan and add enough water to cover. Bring to the boil and boil
  for 10 minutes. Reduce heat, cover and simmer for 30 to 45 minutes,
  until just tender. Drain and put to one side. Cook bacon in a large
  pan until crisp. Add olive oil, onion, garlic, celery, and carrot.
  Cook, gently, stirring often, for 5 minutes. Add cabage and salami
  and cook for 2 minutes. Put tomatoes, puree, stock, seasoning,
  herbs, and cooked beans into pan. Bring to the boil, then simmer
  for 45 minutes until soft. Remove herbs. Serve with crusty bread.


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