Minestrone Soup | Searching4Zen

Ingredients

• ¼ lb. salt pork, frozen
• 2 cloves garlic
• 1/3 bunch parsley, leaves only
• ½ cup pinto beans, washed
• ½ cup navy beans, washed
• 6 cups chicken stock
• 3-4 tomatoes; peeled, seeded and chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• ¼ onion, chopped
• 1 potato peeled and chopped
• 1 zucchini, chopped
• ½ cup macaroni
• ¼ head green cabbage, coarsely sliced
• Pesto for garnish
• Dice the salt pork, mince the garlic and parsley separately, then put them together and continue to chop and press them until a paste forms.
• Place the mixture in a soup kettle or Dutch oven and fill ¾ full with water and chicken stock. Add the pinto beans and cook for one hour.
• Add navy beans and tomatoes and cook another hour.
• Add the carrots celery and onion and cook 20 minutes.
• Add the potato and cook another 15 minutes.
• Add the zucchini and macaroni and cook 8 minutes
• Add the cabbage and cook 3-4 minutes.
• Season with salt and pepper and serve with a dollop of pesto.
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