Genoa Style Minestrone Soup
Cook Time 2 – 3 hours, Serves 6 – 8
4 quarts water
1 pound ham
1 pound bony chicken parts
1/4 pound sliced prosciutto or bacon
2 cups diced potato
2 cups sliced celery
1 16 oz. can stewed tomatoes with juice (unseasoned)
4 small zucchini, sliced in 1/2 -inch pieces
1 1/2 cups sliced leeks
1 pound Italian (Romano) green beans or lima beans, or whatever you may have in your pantry kidney, black beans, navy beans . Canned is good.
1/2 cup salad
macaroni (ditalini,” Little thimbles” in Italian. A smaller cousin of elbow macaroni, ditalini is a straight smooth tubular shape.)
1 pound fresh peas, shelled
3 to 4 cups shredded white cabbage
2 teaspoons salt
1 teaspoon oregano
½ teaspoon basil
Combine water, ham, chicken, and prosciutto, and bring to boiling.
Cover and simmer 2 hours.
Strain and reserve stock; discard bones.
Bring stock to boiling and add potatoes; cover and simmer 10 minutes.
Remove cover and add celery, zucchini, leeks, green beans, and macaroni and simmer 5 minutes.
Stir in peas and cabbage and cook 4 or 5 minutes more.
Salt and pepper to taste.