Zutaten für Classic Italian Minestrone Soupe Paysanne
- 2 tablespoons pork fat
- Boiling Potatoes
- Green Cabbage
- Swiss Chard Leaf
- Red Onion
- 2 cloves garlic, minced
- 8 cups water
- Red Kidney Beans
- Ham Hock
- Tomatoes
- 1 cup elbow macaroni
- Salt
- Fresh Ground Black Pepper
- Extra Virgin Olive Oil
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Zubereitung von Classic Italian Minestrone Soupe Paysanne
- Heat 2 tablespoons of pork fat in a large (6-quart) casserole or soup pot over medium-high heat for 5 minutes, stirring constantly until some fat is rendered.
- Add 2 medium potatoes (diced), 1/2 medium head of cabbage (chopped), 1 bunch (about 10 oz) Swiss chard (chopped), 1 medium onion (chopped), and 2 cloves garlic (minced). Cook until greens are wilted, about 5 minutes, stirring occasionally.
- Pour in 8 cups of water, bring to a boil, then reduce heat to low. Add 1 (15-ounce) can red kidney beans (drained and rinsed), 4 ounces diced ham or smoked bacon, and 1 (28-ounce) can crushed tomatoes. Simmer until beans are tender, about 2-3 hours.
- Stir in 1 cup elbow macaroni and continue to cook until the pasta is tender and the soup thickens, about 15 minutes. Check frequently to prevent sticking.
- Season generously with salt and pepper to taste. Drizzle with 1 tablespoon of olive oil before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
8g
Fat
10g
Carbs
6g
