Ingredients

• ¼ lb. salt pork, frozen
• 2 cloves garlic
• 1/3 bunch parsley, leaves only
• ½ cup pinto beans, washed
• ½ cup navy beans, washed
• 6 cups chicken stock
• 3-4 tomatoes; peeled, seeded and chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• ¼ onion, chopped
• 1 potato peeled and chopped
• 1 zucchini, chopped
• ½ cup macaroni
• ¼ head green cabbage, coarsely sliced
• Pesto for garnish

Instructions

1. Dice the salt pork, mince the garlic and parsley separately, then put them together and continue to chop and press them until a paste forms.
2. Place the mixture in a soup kettle or Dutch oven and fill ¾ full with water and chicken stock. Add the pinto beans and cook for one hour.
3. Add navy beans and tomatoes and cook another hour.
4. Add the carrots celery and onion and cook 20 minutes.
5. Add the potato and cook another 15 minutes.
6. Add the zucchini and macaroni and cook 8 minutes
7. Add the cabbage and cook 3-4 minutes.
8. Season with salt and pepper and serve with a dollop of pesto.

Dinner of Minestrone Soup and Ciabatta Bread

Minestrone Soup

Minestrone Soup

Minestrone Soup