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X Italian Soups
Minestrone No. I, II, III, IIV and V (using cabbage, lima beans, rice, tomatoes and zucchini)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

Minestrone No. 1
1/2 pound salt pork
2 quarts water
2 tablespoons parsley, chopped
2 cloves garlic, minced (optional)
1 tablespoon butter
2 or 3 bouillon cubes or 1 tablespoon meat extract
1/2 small head cabbage
2 or 3 carrots, cut up
1 cup canned lima beans
1 cup peas
1 cup rice
Parmesan cheese, grated


Minestrone No. II
1/4 pound bacon, chopped
1/4 pound ham, chopped (ham bone may be used)
1 1/2 quarts meat broth
1 large onion, chopped
1 large tomato, chopped
1/2 cup navy beans (soaked overnight)
Parmesan cheese, grated
1 stalk celery, sliced
3/4 cup rice
1/4 head cabbage, chopped
1 cup green vegetables, mixed (peas, lima beans, green beans, asparagus tips, etc.)
salt and pepper

Minestrone No. III
1 pound shin beef with bone
3 1/2 quarts water
2 tablespoons salt
1/2 teaspoon pepper
1 cup kidney beans
1 tablespoon olive oil
2 cloves garlic
1/2 cup onion, chopped
1/2 cup parsley, chopped
1 cup fresh green beans, cut up
3/4 cup celery, diced
1 cup peas
2 cups cabbage, chopped
1 cup carrots, diced
1 can tomato sauce
1/2 cup spaghetti, broken into small pieces
Parmesan cheese, grated

Minestrone No. IV
1/2 cup dried lima beans
1/2 cup kidney beans
1 clove garlic, minced
1/2 cup salt pork, diced
1/2 cup leeks, minced
1/4 cup parsley, minced
1/2 cup carrots, diced
1 cup tomatoes, peeled
1 teaspoon basil, minced
2 cups cabbage, shredded
1 cup turnip, diced
1 cup zucchini, diced
1/2 cup short spaghetti
1/2 cup celery, diced
2 potatoes, diced
2 1/2 quarts meat stock
salt and pepper
Parmesan cheese, grated

Minestrone No. V
3 pints meat stock
1/4 pound salt pork, cut in 1-inch lenghts
1/2 pound fresh kidney beans
1/2 pound peas
1 or 2 stalks celery, diced
1 small cabbage, chopped
1/2 pound spinach, chopped
3 or 4 carrots, diced
1 small onion, chopped
pinch of sage
1/2 cup rice
parsley, minced
1 clove garlic, minced
3 or 4 tablespoons Parmesan cheese, grated
salt and pepper
1/2 pound tomatoes, chopped



Directions

Minestrone No. 1

Cut salt pork into 1-inch strips, 1/4-inch thick, add water and bring to a boil; add parsley and garlic.

Trim out core of cabbage and add leaves, carrots, lima beans, peas and butter to soup; cook 2 hours and add well washed rice.

When rice is cooked, add dissolved bouillon cubes or meat extract for added strength; mix well.

Serve sprinkled with cheese.

Serves 6.



Minestrone No. II

Fry bacon, ham, and onion slowly until brown.

Add meat broth, tomato, celery, beans, rice, and seasoning; simmer until beans are tender, skimming occasionally.

Add cabbage and vegetables, simmer until cooked and minestrone is tick.

Serve sprinkled with cheese.

Serves 6.



Minestrone No. III

Combine beef with water, salt, and beans; cover and bring to boil; skim, cover, and simmer 4 hours.

Brown garlic in hot olive oil, remove garlic, and saute onion and parsley until onions are tender.

Remove meat from stock, add onion, parsley, and remaining ingredients, except spaghetti and cheese; cover, and simmer 30 minutes; add spaghetti and cook 10 minutes.

serve sprinkled with cheese.

Serves 10.



Minestrone No. IV

Soak beans several hours; drain, and add to boiling meat stock.

Fry salt pork with minced garlic until well browned; add onion, parsley, carrots, and potatoes, cook 10 minutes and add to stock with tomatoes and herbs; cook 30 minutes, and add cabbage with other ingredients, except cheese; cook 30 minutes. serve in soup plates generously sprinkled with cheese.

Serve with chunks of Italian bread.

Serves 8.

Note: The above makes about 1/2 quarts. If not all used at first meal, it tastes even better reheated. canned lima beans may be used in palce of dried, as second-best but adequate.



Minestrone No. V

Bring meat stock to a boil and add all ingredients, except cheese, stir well; simmer until vegetables are tender and stock nearly absorbed.

Stir in cheese, and serve soup very thick, either hot or cold.

Serves 6.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- 15th century illustration.

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