Minestrone Recipe
Flavors of Italy
Total time: more than 2 hours

Prep. time: 30 minutes
Soaking time: 1 hour for the beans
Cooking time: 4 hours

Difficulty: Easy
Chef's Note
This wonderful soup, hearty enough to be a meal in itself, is now known far beyond the Italian border. Try this authentic, purely Italian recipe.
- 1 leek, halved and sliced
- 500 ml (2 cups) canned diced Tomatoes
- 3 carrots, peeled and sliced into rounds
- 1 onion, sliced in half rounds
- 1 stalk of celery, sliced
- 2 potatoes, diced
- 2 zucchini, diced
- 125 g (4 oz.) dried or fresh beans
- 250 g (9 oz.) peas
- 1 clove of garlic
- 4 tbsp. butter
- A small piece of salt pork, diced
- 4 liters (1 gallon) chicken stock
- Salt and pepper
- 2 tbsp. fresh parsley
- 2 tbsp. basil
- 125 ml (1/2 cup) rice
- 125 ml (1/2 cup) Parmesan (for garnish)
  1. Prepare the dried beans as follows: bring 2 liters (8 cups) of water to a boil in a large saucepan; add the beans and bring the water back to a boil; remove from the heat and let soak in the saucepan for at least one hour; return the saucepan to the heat and simmer the beans, uncovered, for 1 1/2 hours;
  2. in a large soup pot, melt the butter; add the cubed pork and fresh vegetables (except the tomatoes) and cook for a few minutes until lightly colored;
  3. add the seasonings, white beans, chicken stock and tomatoes; simmer for two hours;
  4. add the rice and cook 30 minutes longer; correct the seasoning; serve hot, sprinkling each bowl with a little grated parmesan.
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