| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Italian | Vegetable | 6 | Servings |
INGREDIENTS
| 1 | sl | Salt pork; 3" x 2" x 1/8" |
| 2 | tb | Virgin olive oil |
| 3 | Cloves garlic; minced | |
| 1 | cn | (8-oz) cannellini beans |
| 1/4 | c | Chopped Italian parsley |
| 6 | c | Chicken stock (up to) |
| 1/2 | c | Marinara sauce |
| 1/4 | c | Broken dry linguine; cooked al dente |
| Salt and pepper to taste |
INSTRUCTIONS
1. In a heavy-bottomed saucepan, saute the salt pork in olive oil over med. heat until lightly browned, about 5 minutes. Add garlic and cook 1 minute, being careful not to burn the garlic. 2. Add the beans, parsley and Chicken Stock. Simmer for 20 to 30 minutes, until slightly reduced. 3. Add the marinara sauce and cooked linguine and cook for 2 minutes, just to heat through. Season to taste with salt and pepper. Add a lot of pepper to this soup, until you have a catch in your throat when you taste it. Canned marinara sauce is okay for this recipe. We recommend Progresso. To make chicken stock, just boil down chicken pieces in water to cover, seasoned with aromatic vegetables. LITTLE PEPINA'S 3400 OSAGE, DENVER LA RIPA, CHIANTI CLASSICO, 1974 From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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