An authentic Italian-American classic Minestrone from the legendary and historic New York restaurant, Mamma Leone’s.
Adapted from Leone’s Italian Cookbook by Gene Leone (1967).
| QTY | MEASURE | INGREDIENT | PREPARATION |
| 4 | oz | Beans, green (fresh) | Broken into 1-in. pieces |
| 1 | rib | Celery | Minced |
| 1 | clove | Garlic | Crushed |
| 1 | Carrot | Diced | |
| ½ | Onion, yellow | Diced | |
| 1 | Potato, russet | Peeled and diced | |
| 4 | oz | Pasta, small (dried) | Sub: broken spaghetti |
| Parsley, Italian (fresh) | Finely chopped | ||
| 8 | oz | Beans, cranberry (dried) | |
| 14.5-oz | can | Tomatoes, diced | |
| 1 | tbsp | Butter | |
| 1 | Ham hock, smoked | ||
| Pepper, black | |||
| Salt | |||
| 6 | cup | Water |
1 Combine all ingredients (except pasta, butter and seasonings) in a large pot and cook on a very low simmer for 2-4 hrs.
2 Add pasta about 30 min before serving. Stir in butter just before serving, and season to taste.
Yield: 4 servings
soupism 