Ingredients
Minestrone No. 1
1/2 pound salt pork
2 quarts water
4 sprigs parsley
2 stalks celery
1 small onion
1 potato
1 small squash
1 tomato
1 carrot
1/4 medium size cabbage
1/2 pound fresh peas
Minestrone Italiano No. 2
1 cup dried peas or beans
8 medium sized carrots
4 potatoes
8 stalks celery with leaves
1/4 white cabbage
2 onions
1 clove garlic
1 small bunch parsley
4 quarts water
2 tablespoons salt
4 tablespoons olive oil
1/4 cup grated Parmesan cheese
1/2 pound shell beans
1/2 pound string beans
1 cup rice
salt and pepper
2 tablespoons grated Parmesan cheese
Directions
Chop salt pork and parsley very fine and add to cold water.
When this comes to a boil, add all the vegetables, which have been diced, except the potato and squash.
After this mixture has cooked for one hour, add potato and squash cut in pieces.
Let this boil for fifteen or twenty minutes and last of all add rice and cook until rice is done.
Parmesan cheese and seasoning should be added just before taking off the fire.
Additional cheese may be served at the table.
Minestrone Italiano No. 2
Prepare and dice vegetables.
Mince garlic and stem the parsley.
Place in a pot with water, salt and boil two to four hours.
Add olive oil.
When serving, pass a dish of grated Parmesan cheese with the soup.
Notes
This recipe was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view." Image -- Castello di Issogne: Market scene, 15th century. | 
