Mother Leone’s Minestrone

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).

oz Beans, green (fresh) Broken into 1-in. pieces 
rib Celery Minced 
clove Garlic Crushed 
 Carrot Diced 
½   Onion, yellow Diced 
 Potato, russet Peeled and diced 
oz Pasta, small (dried) Sub: broken spaghetti 
  Parsley, Italian (fresh) Finely chopped 
oz Beans, cranberry (dried)  
14.5-oz can Tomatoes, diced  
tbsp Butter  
 Ham hock, smoked  
  Pepper, black  
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


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