| 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 <lcn@lands.mudservices.com> on Sep
25, 1998
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