The Bake Shop

Minestrone

CourseSoup

Servings	Prep Time
9616oz	60minutes

Cook Time

45minutes

Servings	Prep Time
9616oz	60minutes

Cook Time

45minutes

Ingredients

Meat

8lbs porkbutt, diced
15ea oniondiced
1/2cup basildried
1/8cup thymedried
1/8cup oreganodried
1tbsp pepperblack, ground
2cups water

Eggplant

6ea eggplantcubed
1cup oilvegetable

Beans

1qt Northern Beansboiled
200oz Garbanzo Beanscanned, rinsed, drained

Pork Stock

6gal stockpork

Vegetables

106oz tomatoescanned, crushed
102oz tomatoescanned, diced
6ea bell peppersdiced
8cups carrotsdiced
2ea cabbagegreen, diced

Seasoning

1/2cup salt

Garnish

1.5cups parsleyfresh
1ea garlicfresh, peeled
1cup Parmesan cheesegrated

Instructions

Roast Meat

Dice pork and roast in oven at 350F until lightly browned. Add herbs, onions and water. Continue to cook until tender and onions are translucent.

Roast Eggplant

Cube eggplant. On flattop grill or in large pan with oil roast eggplant until browned. Set aside and let cool.

Cook Beans

Soak beans overnight. Drain and rinse. Just cover with fresh water and boil until tender. Set aside.

Prep Garnish

Puree parsley with garlic, set aside. Grate Parmesan cheese.

Assemble Soup

Bring stock to boil, add tomatoes, bell peppers, carrots. Simmer for 30 minutes. Add cabbage, continue to simmer until tender. Add drained garbanzo beans, add northern beans with cooking liquid, eggplant, meat. Adjust consistency, season to taste with salt.

Garnish

Garnish with parsley puree and grated parmesan.