Classic Italian Minestrone (soupe Paysanne)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 29
• 1/4 lb lamb fat, chopped
• 2 lbs boiling potatoes, peeled and diced
• 1 head green cabbage, cored and chopped (about 1 1/ 2 pounds)
• 3/4 lb swiss chard leaf, no part,chopped
• 1 medium red onion, chopped
• 2 cloves garlic, finely chopped
• 6 cups water
• 2 cans red kidney beans (drained and well rinsed)
• 1 ham hock, split longways into four equal pieces (about 1/ 2 pound)
• 1 large tomato, peeled,seeded and chopped (about 10 ounces)
• 1/4 lb elbow macaroni
• 1 tablespoon salt
• fresh ground black pepper
• extra virgin olive oil, for drizzling

Recipe

• 1 in a large casserole or soup pot, cook the lamb fat over medium-high heat until there is some fat in the bottom of the pot, about 5 minutes, stirring constantly.
• 2 then add the potatoes, cabbage, chard, onion, and garlic until the greens are wilted, about 5 minutes.
• 3 pour in the water, bring to a boil, then reduce the heat to low, add the beans, ham or smoked bacon, and tomato, and cook until the beans are tender, 2 to 3 hours.
• 4 add the elbow macaroni and continue to cook until a spoon can stand straight up in the center of the soup, and the pasta is tender--about 15 minutes.
• 5 season with salt and pepper, drizzle with olive oil, and serve.