Carlo’s Minestrone Soup


Carlo’s Minestrone Soup

taken from

  • 1/2 lb. red beans
  • 1 lg. or 2 sm. ham hocks
  • 2 carrots, sliced
  • 2 celery stalks or fennel bulbs
  • 1 bunch Swiss chard or Beet Greens, chopped
  • 1 c. green beans
  • 1 onion, chopped finely
  • 2 cloves garlic, minced
  • 1 (8 oz.) can tomato sauce
  • 2 c. cooked small elbow macaroni
  • 1 bay leaf 1/2 tsp. salt
  • 1/2 tsp. pepper 1 tbsp. Oil

Rinse beans, cover and soak overnight. Drain beans and add with ham hocks and bay leaf to a
large pot. Cover with 3-4 inches of water. Bring to a boil and then simmer 2 hours or until
beans are practically done. Remove ham hocks, cut off meat, and return to pot. Add carrots,
fennel, beet greens & green beans When they are almost cooked, add macaroni. In a small fry
pan, add onion, oil and garlic. Cook on low until transparent. Add tomato sauce, salt and
pepper. Cook 10 min, then add to large pot.