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IFT17

June 25-28, 2017
Sands Expo Center, Las Vegas, NV

Minestrone Soup

About 20 years ago Kirk Bewley’s mother put a family cookbook together for her four children. Too often they would call or come home and ask for this particular recipe!

Here is a delicious Minestrone Soup from this cookbook, with a roasted/smoked tweek. You can use any of the roasted products on our website to enhance this beautiful soup (for ingredients look at our website www.CulinaryFarms.com)

  • 2 cups white beans
  • 1 ham hock
  • 3 cloves of garlic, sliced
  • 4 stalks of celery, sliced
  • 1 carrot, sliced
  • 3 zucchini, sliced
  • 3 leeks, sliced
  • sweet basil
  • 1 can of roasted tomatoes
  • 8 leaves of chard
  • 1 tsp smoked paprika
  • 1 tsp smoked bell pepper
  • dash of allspice
  • salt
  • pepper
  • 1 handful (sun) dried tomatoes
  • 1/2 small head of cabbage
  • 8 leaves of chard
  • 1 or 2 cubes of bouillon
  • a touch of maple syrup
  • handful of macaroni

Soak the white beans overnight. In the morning, drain the rest of the water and cover the beans with fresh water. Add the ham hock and simmer until the beans are nearly soft. Cut up the ham hock.

Saute the garlic and the onions in a generous amount of olive oil. Add the carrots, celery, zucchini, and leeks and saute some more. Add the allspice, salt, pepper, sweet basil, and parsley.

Put all of sauteed ingredients in with the stock and the beans and simmer for 30 minutes. Then, add sun dried tomatoes, the cabbage, and the chard and simmer for another 30 minutes.

Add 1 or 2 bouillon cubes. Then add maple syrup to have just a hint of sweetness in the soup. Add a handful of pasta.

Serve with grated parmesan cheese.

Enjoy this great soup!

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