Minestrone Soup

Charlie Carbone was a soup man. "He would live on soups during lent," Guy remembers. "We kids would go crazy because we didn't want to give up meat."

  • Prep Time: 30 minutes
  • Yield: 5 Servings
Ingredients
  • 1/4 cup diced salt pork
  • 1/4 cup olive oil
  • 2 cloves garlic
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1 cup chopped carrots
  • 1/2 head cabbage shredded
  • 1 cup diced tomatoes
  • 12 cups beef stock
  • 1/2 cup tubetini macaroni
  • 1 cup cooked chickpeas
  • salt and pepper
  • parmesan cheese
Method
  • Cook the salt pork in oil; add the garlic and brown. Discard the garlic.
  • Add the celery, onion, carrots, and cabbage to the pot. Sauté over medium heat for 15 minutes.
  • Add the tomatoes and beef stock and cook gently on low for 15 minutes.
  • Add the pasta and chickpeas and cook over low heat for 10 minutes. Salt and pepper to taste. Top with parmesan cheese.

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