| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Italian | Italian, Soups | 6 | Servings |
INGREDIENTS
| 1 | lb | Beet greens |
| 2 | qt | Water |
| 4 | tb | Olive oil |
| 1 | ts | Salt |
| 1/3 | lb | Fresh pork rind, 1" pieces |
| 2 | ts | Parsley |
| 1/4 | lb | Prosciutto, cut small |
| 1/4 | ts | Pepper |
| 3/4 | lb | Cannellini beans |
| 1/2 | lb | Spaghetti, in 1" pieces |
| 1 | sm | Zucchini, diced |
| 1 | c | Parmesan cheese |
INSTRUCTIONS
Wash beet greens and chop coarsely. Heat oil over medium heat, add pork rind, onion, and parsley, cook slowly. Add prosciutto, beans, and water, season with salt and pepper, cover and simmer for 1 1/2 hours. Add beet greens. When soup starts to boil, add pasta. When pasta is al dente, add zucchini. The finished soup should be thick. Serve with grated Parmesan cheese. Posted to MM-Recipes Digest by Paula <[email protected]> on Sep 25, 1998
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