Minestrone Soup II

Serves 10-12; preparation time 20 minutes; cooking time 2 hours.

The soup may also be frozen before the macaroni is added. To serve, thaw the soup at room temperature for 2 hours, reheat over low heat, add the macaroni and simmer, covered, until the macaroni is tender, about 20 minutes.

Ingredients

• 500g dried haricot or sugar beans, soaked in water overnight, covered
• 2 tablespoons rindless bacon, finely chopped
• 1 onion, finely chopped
• 1 small cabbage, finely shredded
• 4 leeks, finely sliced
• 4 baby marrows, diced
• 2 cloves garlic, crushed
• 4 stalks table celery, diced
• 4 carrots, diced
• 2 tomatoes, skinned and diced
• 1½ litres boiling water
• 1 sprig fresh rosemary or a pinch dried rosemary
• pinch dried basil
• 1 bay leaf
• 1 tablespoon parsley, finely chopped
• 75 ml oil
• ½ cup raw elbow macaroni
• 1 tablespoon salt
• pinch freshly ground black pepper
• garnish : grated parmesan cheese

Directions

1. In a saucepan, cook the beans in the water in which the were soaked until tender, 1 to 1½ hours.
2. Cook the beans slightly, then press half through a sieve or liquidize in a blender to form a purée.
3. Drain the remaining beans and set aside.
4. Heat the oil in a large saucepan and gently sauté the garlic, onion, celery, carrots, rosemary and bacon until golden brown.
5. Add the tomatoes and sauté a few minutes longer, adding a little sugar if necessary.
6. Add the cabbage, leeks baby marrows, basil, bay leaf, parsley, salt and pepper.
7. Add the whole and puréed beans together with the boiling water.
8. Add the macaroni and simmer, covered, until the macaroni is tender, about 20 minutes.
9. Serve garnished with Parmesan cheese.
10. The soup may also be frozen before the macaroni is added.
11. To serve, thaw the soup at room temperature for 2 hours, reheat over low heat, add the macaroni and simmer, covered, until the macaroni is tender, about 20 minutes.
12. Serve garnished with Parmesan cheese.