Minestrone

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             FOOD FUNNY
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Thanks to Anna Welander for this one:

I was horrified to find my son eating out of the sugar bowl. "Don't let
me catch you doing that again!" I scolded. He was willing but dubious.
"I'll try, Mommy," he told me, "but you're so quiet sometimes."

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             TODAY'S RECIPE
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Minestrone is a classic Italian soup and is a dish that belongs in every good cook's repertoire.

Minestrone

1 lb (450 g) dried cranberry beans or medium-sized bean of your choice
20 cups (5 L) water
1 lb (450 g) fresh green beans (haricots), broken in half
6 oz (170 g) salt pork, diced
1 lb (450 g) potatoes, peeled and diced
3 Tbs (45 ml) olive oil
1 lb (450 g) onions, peeled and diced
2 Lbs (900 g) ripe tomatoes, chopped
3 garlic cloves, mashed
Salt and freshly ground pepper to taste
1 medium-sized carrot, peeled and diced
1 celery stalk with leaves, minced
1 pork hock or ham bone
1 ounce (30 g) spaghettini or other small pasta per person
1 tsp butter per person (optional)

Bring the beans to a boil in 3 to 4 quarts water. Remove from the heat
and allow to sit at room temperature, covered, for 2 hours. Drain and
discard the water. Add the beans to the 20 cups (5 L) water and bring to
the boil. Lower the heat and add all other ingredients but the pasta and
butter. Simmer over low heat for two hours. At this point the soup may
be stored tightly covered in the refrigerator for up to three days, or
frozen for several weeks. Prior to serving, measure one generous cup
(250 - 300 ml) per person into a separate pot. Bring to a boil and add 1
ounce (30 g) spaghettini per person, broken into 1 inch (3 cm) pieces,
or use a small pasta shape of your choice. Simmer for 8 minutes, until
the pasta is al dente (cooked yet firm). Add the optional butter and
serve immediately.
Serves 12 to 16.
Received on Mon Sep 1 18:00:08 2008