Total Calories: 74
Soak Italian dry beans or red kidney beans, then cook and put thru blender. (I have substituted with a can of red kidney beans put thru blender.) Boil shanks with celery, carrots, onion, salt and pepper. Then while cooking...Take salt pork (about the size of a half cube of butter, more if cooking a big pot) and chop real fine and fry with a lot of garlic in a little olive oil. Then add hot sauce and fry slowly for another fifteen minutes or more, then add to soup and vegetables. A half hour before serving add Italian green beans, Napa cabbage, and zucchini.
IMPORTANT: Salt pork is to be chopped very fine and browned. Add pureed beans last as they burn. Add these after vegetables, (approx. 1/2 hr. before cooking is done.) Grate Parmesan or Romano cheese onto each bowl before serving.
AUTHORS NOTE: Since this recipe is made with a fairly tough cut of meat, I simmer the beef shanks or boneless short ribs cut in 2-inch chunks for at least couple of hours to make the meat a little less chewy. I add the remaining vegetables and the pureed beans thirty minutes before serving along with 2-3 finely minced basil leaves. In camp I've had good luck using canned kidney beans mashed well with a fork and thinned with a little water.
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