Dr. Pellegrini's ever-changing any-day minestrone.
Garlic toast is Dr. Pellegrini's first choice as a companion to the soup.
Leftovers, if there are any (add tidbits of sausage to the soup), can be refrigerated for 3 to 4 days or frozen. Pellegrini's Minestone
1 Coteghino sausage (about 1 lb.) or 1 pound mild Italian sausages
3-1/2 to 4 cups fresh shelled horticultural beans (see description on page 119) or soaked beans (directions follow)
2 quarts water
2 tablespoons olive oil or salad oil
1/4 pound pancetta (Italian-style bacon) or salt pork, minced
1 large onion, minced
3 cloves garlic, minced or pressed
1/4 cup minced Italian or regular parsley
1 can (abut 1 lb.) pear-shaped tomatoes, cut into pieces; or 1/3 cup tomato paste or 2 large peeled and chopped fresh tomatoes and 1 cup water
1 quart regular-strength chicken broth
1 large carrot, peeled and diced
3 large stalks celery, thinly sliced
1 thin-skinned potato (about 3-in. dimater), peeled and diced
1 large zucchini, thinly sliced
1 uart lightly packed, coarsely chopped greens (such as leaf cabbage, kale, or Swiss chard)
1 cup lightly packed basil leaves (optional)
Salt and pepper
1 cup (about 5 oz.) freshly grated Parmesan cheese
Pierce sausage casing with a fork; put in a 4- to 5-quart pan with beans and water. Bring to a boil, reduce heat, cover, and simmer until beans mash readily, 45 minutes to 1 hour and 10 minutes. Lift out sausage and set aside (cook Italian sausages 20 minutes only; set aside).
Ladle beans and 1 cup cooking water into a food processor; process until beans are coarsely pureed (or mash beans in a food mm or with a potato masher). Return beans to cooking water in pan; set aside.
In a 6- to 8-quart pan over medium heat, combine oil, pancetta, onion, garlic, celery leaves, and parsley, cook, stirring requently, until onion is limp, about 5 minutes. Add beans and cooking water, tomatoes and liquid, broth, carrot, celery, and potato. Bring to a boil, cover, and simmer 15 minutes. Add the zucchini and greens; simmer uncovered until vegetables are tender to bite, about 8 more minutes. Add basil and salt and pepper to taste. Slice sausage and serve with soup; add cheese to soup to taste. Makes abour 4 quarts; 8 main-dish servings.
Soaked beans. Sort 2 cups (12 oz.) Great Northern beans, removing any debris. Rinse beans and combine with 1-1/2 quarts water in a 3- to 4-quart pan. Bring to a boil; boil 2 minutes. Cover and let stand 1 hour. Drain beans and use.
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|Title Annotation:||recipe; Angelo Pellegrini|
|Date:||May 1, 1984|
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