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Minestrone Soup With Navy Beans |
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Serves: 6 Print this RecipeNavy Beans: 1 1-pound package navy beans dried 2 ham hocks 2 white onions small, quartered 8 cups water * See note below. * Part two. 1/2 cup onions minced 1 clove garlic minced 2 tablespoons vegetable oil or fat from bean stock 1 teaspoon basil dried, crushed 1 teaspoon italian seasoning dried crushed 2 teaspoons parsley minced fresh 6 cups bean stock (add water if needed) 2 cups sliced vegetables; a mixture of carrots, turnips, green or wax beans, cabbage, tomatoes, and celery 1/2 cup macaroni or other pasta 1 cup navy beans cooked Meat from 1 ham hock, cubed 2 tablespoons tomato paste Salt and freshly ground pepper to taste 1 teaspoon dry mustard 1 tablespoon water Parmesan cheese Grated * Pick over, rinse, and soak beans overnight; pour off soaking liquid. (In order to cook the same day, cover dry beans with boiling water; soak 1 hour and drain.) In a large kettle combine beans, ham hocks, onions, and water. Cover kettle; simmer, stirring occasionally, for 1 1/2 to 2 hours or until beans and ham are tender. Remove 4 cups of beans, 1 ham hock, and 1 cup liquid to use for Baked Beans with Ham Hock Use the remainder for the following soup. Note: One pound of dry beans will make 4 cups cooked beans. Soup: *Sauté onion and garlic in oil or fat for 5 minutes. Add basil, Italian herb seasoning, and parsley; stir well. Add broth; bring to boil. Add vegetables and cook 10 minutes, depending on vegetables used. Keep soup boiling; add pasta, beans, and cubed ham. Simmer 15 minutes or until pasta is tender. Add tomato paste, salt, pepper, and dry mustard dissolved in 1 tablespoon water. Adjust seasonings to taste and serve garnished with Parmesan cheese. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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