Recipe - Michigan Minestrone Soup

4 ounce Dried Butter Beans
2 ounce Streaky Bacon, chopped
1 tablespoon Olive oil
1 md Onion, peeled and finely
chopped
1 Clove garlic, peeled and
crushed
2 Sticks celery, finely
chopped
1 lg Carrot, peeled and finely
chopped
One fourth small Cabbage, shredded
2 ounce Pepperoni Salami, cut or sliced up
14 ounce Canned Chopped Tomatoes
1 tablespoon Tomato Puree
20 fl Chicken Stock
Salt and Pepper
Bayleaf, Majoram and Fresh
Rosemary
Crusty bread to serve

Soak beans in cold water for 5 hours, or overnight. Drain, put in a
saucepan and add enough water to cover. Bring to the boil and boil for 10
minutes. Reduce heat, cover and simmer for 3045 minutes, until just
tender. Drain and put to one side. Cook bacon in a large pan until crisp.
Add olive oil, onion, garlic, celery and carrot. Cook, gently, stirring
often, for 5 minutes. Add cabage and salami snf cook for 2 minutes. Put
tomatoes, puree, stock, seasoning, herbs and cooked beans into pan. Bring
to the boil, then simmer for 45 min until soft. Remove herbs. Serve with
crusty bread.

Source: CHAT Magazine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini