Traditional Italian Minestrone Soup

Traditional Italian Minestrone Soup 

½ lb dried cranberry beans

2 ½ quarts of water

½ lb fresh green beans, broken into halves

3 oz diced salt pork

½ lb peeled and diced potatoes

1 ½ Tbs extra virgin olive oil

½ lb peeled and diced onions

12 oz can diced tomatoes, or 1 cup peeled and diced fresh ripe tomatoes

2 mashed cloves of garlic

¼ tsp fresh ground black pepper

½ tsp salt

1 small carrot, peeled and diced

1 stalk celery, diced with leaves

1 pork hock, or hambone

8 oz spaghetti

1/8 Cup butter

Soak and drain beans according to package directions. Add beans to the water and bring
to a boil. Lower the heat to a simmer and add all the other ingredients (except the spaghetti and butter). Cover and cook for two hours.

When the beans are finished cooking boil a second pot of water to which add spaghetti broken into 1 ½ inch pieces. When the spaghetti is cooked drain it and add the butter. Place 1 oz cooked spaghetti in the bottom of each bowl.

Ladle one scant cup soup on top of spaghetti. Serve piping hot. ( I have found with this particular meal that about the time the soup is served people beginning to get full. So I stick with small portions which works very well. You want people to enjoy the entire meal. My father in law is the only person who has ever picked at this meal, but, by the end he says this is better than that stuff out of the jar.)

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