Minestrone

Ingredients

• 1 pound navy beans
• 4 1/2 pound salt pork
• 6 tablespoons olive oil
• 2 small onions, chopped
• 2 cloves garlic, chopped
• 4 stalks celery
• 4 small carrots
• 2 medium sized potatoes
• 4 1/2 head cabbage
• 2 tablespoons chopped parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup rice
• 1 cup frozen peas
• 1 cup tomato paste

Method

1. 1

   Heat to boiling in large saucepan 12 cups of water.

2. 2

   Wash thoroughly and discard imperfect beans.

3. 3

   Gradually add beans to water so boiling will not stop.

4. 4

   Simmer 4 minutes.

5. 5

   Remove from heat.

6. 6

   Set aside to soak 1 hour.

7. 7

   Add salt pork.

8. 8

   Return to heat and simmer 1 hour.

9. 9

   In another skillet, heat olive oil, add onions and garlic.

10. 10

    Cook until lightly brown.

11. 11

    Add vegetables and onion-garlic mixture to beans with parsley, salt, and pepper.

12. 12

    Pour in hot water.

13. 13

    Simmer 1 hour or until beans are tender.

14. 14

    Add cooked rice and peas 10 minutes before beans are done.

15. 15

    Stir in tomato paste.

16. 16

    Simmer about 5 minutes.

17. 17

    Serve sprinkled with Parmesan cheese.

Nutrition per serving

As published

This recipe was extracted from Waldensian cookery (1957), page 22. The excerpt below is the record exactly as published.

2 tablespoons chopped parsley 1% cup dry white wine Wash frog legs and soak in cold water 3 hours. Drain and wipe dry. Melt but- ter in heavy saucepan. Fry legs two minutes on each side. Sprinkle with flour and stir carefully so that the flour and butter are blended. Add wine, par- sley, onion, and season with the salt and pepper. Cook 15 minutes over mod- erate flame. Put the legs on a heated platter. Thicken sauce with the egg yolk (1 pint of white sauce with egg yolk used to thicken) and pour over the legs. Serve immediately. This will serve 4, CUISSES DE GRENOUILLES FRITES (Fried Frog Legs) 12 pairs frog legs 1 cup wine vinegar freshly ground black pepper 2 tablespoons chopped parsley 1 onion, chopped fine 4 tablespoons butter 1 bay leaf, broken into pieces flour Wash and dry frog legs and marinate in vinegar, bay leaf, parsley, onion, salt and pepper for 1 hour. Baste the liquid over the legs several times. Drain, wipe dry, roll in flour and fry in butter until brown on both sides. Season with salt and serve piping hot. SOUPS SALADS OMELETS VEGETABLES Waldensian Cookery SOUPS 57 Soups LENTIL SOUP 1% pound lentils 1 clove garlic 1 onion 2 stalks celery 4 tablespoons olive oil 1 teaspoon chopped parsley 1% cup tomatoes (stewed or canned) Salt and pepper to taste Wash, prepare and soak lentils in 2 quarts of cold water over night. In the morning, boil the lentils in the same water in which they were soaked for one hour. Chop onion, garlic, and celery, brown in oil until slightly browned, add- ing parsley. Add tomatoes and cook for 10 minutes longer. Pour this mixture into lentils, cover and let simmer for 15 minutes or until lentils are soft. Serve in deep soup bowls and sprinkle with grated Romano cheese if desired. Serves four. POTATO SOUP 4 leeks, sliced, use tops as well as white parts 1 Bermuda onion, sliced 5 large potatoes, peeled and sliced 2 tablespoons butter 1 cup light cream and 1 cup milk 4 cups water—5 bouillon cubes or home made chicken broth Fry leeks and onions in 1 tablespoon butter until golden brown. Simmer wa- ter to which bouillon cubes have been added until cubes are dissolved. Add potatoes, leeks, onion and salt. Let cook covered 35 to 40 minutes or until pota- toes are well done. Rub mixture through a fine sieve or use a standard blender. Stir in milk and return to pot. Add cream, stir until boiling point is reached. Remove from fire, add remaining butter. The trick: Constant stirring while adding milk and cream. Hint: If you prefer, onions may be substituted for the leeks; add a clove of crushed garlic. —Celestine Allio Dalmas POT - ON - THE - FIRE Savory in fragrance and rich in fla- vor, this bouillon is a French favorite. It is served piping hot, usually as a separate course. Strained and cooled, it may be stored to use as Brown Stock in soups or sauces. Hence, this Pot-on- the-Fire is often called the Stock Pot. Put into a large kettle 1 soup bone, cracked 2 pounds lean beef (chuck or plate), cut in 1l-in. pieces. Add 3 quarts cold water 1% tablespoons salt Cover and bring slowly to boiling. Skim, cover and simmer about four hours. Skim as necessary. Add , 5 carrots, cut in large pieces 2 turnips, cut in large pieces 1 large onion, sliced 4 leeks (white part only), sliced 3 or 4 sprigs of parsley 1 sprig thyme 1% bay leaf 2 whole cloves 1 meduim-size onion Add onion to kettle. Cover and bring to boil. Simmer about 1% hours longer. Allow to stand until cold and fat hard- ens on surface. Remove fat. Cover bouil- lon and store in refrigerator for future use. Or reheat and serve with crisp slices of toast. —Miss Isabel Dalams 58 SOUPS Waldensian Cookery ONION SOUP 6 onions, thinly sliced 2 tablespoons bacon fat, butter, mar- garine, or olive oil 1% teapsoon Worchestershire sauce dash Tobasco sauce Y% teaspoon kitchen bouquet 3 tablespoons Parmesan cheese Fresh bread, toasted 7 cups water 10 beef bouillon cubes or 7 cups home- made beef stock salt and pepper Fry onions in fat until golden brown. Add onions and sauces to bouillon or meat stock. Simmer in covered pan for one hour, Season with salt and pepper. To serve: Toast slices of French Bread, top each slice with Parmesan cheese and Slip under the broiler. Top each bowl of soup with a piece of toast, add more cheese, if desired. The trick: Use plenty of onions. —Mrs. Celestine Allio Dalmas MINESTRONE Heat to boiling in large saucepan 12 cups of water. Wash thoroughly and dis- card imperfect beans from 1 pound navy beans. Gradually add beans to water so boiling will not stop. Simmer 4 minutes. Remove from heat. Set aside to soak 1 hour. Add to beans 4% pound salt pork, cut in small pieces. Return to heat and simmer 1 hour, stirring once or twice. In another skillet heat 6 tablespoons olive oil, add 2 small onions, chopped and 2 cloves garlic, chopped. Cook until lightly brown. Set aside. Wash and cut into thin slices 4 stalks celery, 4 small carrots and 2 medium sized potatoes. Set aside. Wash in cold water and remove outer leaves from 4% head cabbage, shred fi- nally. Add all vegetables and onion- garlic mixture to beans with 2 table- spoons chopped parsley, 1 teaspoon salt, Ye teaspoon pepper. Pour in slowly, 2 quarts hot water. Simmer 1 hour or un- til beans are tender. Meanwhile cook % cup rice, about 10 minutes before beans are done, add the cooked rice and 1 cup frozen peas. When peas are tender, stir in 1 cup tomato paste

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