1/2 lb Dried white beans, soaked in
1 t Olive oil
1/8 lb Salt pork, cut into small di
1 ea Garlic clove, chopped fine
1 ea Onion, small, chopped
1 ea Leek, diced
1 t Parsley, chopped
1 t Basil, chopped
1 T Tomato paste
3 ea Tomatoes, peeled, seeded and
3 ea Celery stalks, chopped
2 ea Carrots, sliced
2 ea Potatoes, diced
1/4 ea Cabbage, small, shredded
1 ea Turnip, small, peeled and di
2 ea Zucchini, diced
1 1/2 qt Water
1 x Salt to taste
1/2 t Freshly ground pepper
1 c Elbow macaroni or ditali
6 T Parmesan cheese, grated
Fat grams per serving: Approx. Cook Time: 60 Drain the beans and boil them in 3 quarts water about 1 hour, or until tender. Place the olive oil in a large kettle and add the salt pork, garlic, onions, leek, parsley, and basil. Brown lightly. Add the tomato paste thinned with a little water and cook 5 minutes. Add the tomatoes, celery, carrots, potatoes, turnip, cabbage, zucchini, water, salt & pepper and cook slowly 45 minutes to 1 hour. Add the beans. Add the macaroni and cook 10 minutes, or until tender. Correct the seasonings and pour into heated bowls. Serve immediately, sprinkled with grated parmesan cheese.