Pasta, cooked al-dente and set aside. (Use a small shaped pasta)
- Dried beans, soaked
overnight in a large pot of water and boiled. (about 1/3 lb)
- 1 medium sized onion
- 4 or 5 cloves of garlic, smashed well
- 2 stalks of celery
- A palm full of parsley, chopped
- Tomato paste (a couple of tablespoons)
- One large peeled, chopped fresh tomato
- Olive oil
- 2 quarts of water (or more or less, its a preference thing)
- 1/4 to 1/2 a head of cabbage, chopped
- 1 large bunch of spinach, Swiss chard, or lambs
quarters, roughly chopped
- 1 large potato, diced
- Some strips or hunks of ham, bacon or pancetta
- Small piece of parmesan rind (optional, but decadent!)
- Salt and pepper to taste
Puree (or don't) half of the beans, and add these with the other half (left whole) to the soup, along with the meat scraps (and parmesan rind if using). Allow to simmer further until vegetables are cooked, then, taking it off the heat, add your cooked pasta, cover and allow to sit for 5 minutes before serving. Garnish with fresh grated parmesan if desired.
A good "cold-as-hell" kind of winter day meal when served with fresh warm bread. And those kind of days are just around the corner...
Time for a nap... |