Minestrone Soup

Judy De Luca

Fall is upon us. Crisp mornings and cool nights are the beginnings of bunkering down for the approaching winter.  A change of weather, different harvest, different foods.  Makes me think of an afghan, a good book, a hearty soup and a hunk of Italian bread.

This authentic recipe for Minestrone Soup comes from an old woman who brought this way of cooking over with her from the Old Country.  Her generation would be similar to Josie’s grandmother in my novel, Towel Dry and a Good Cry, a recipe that Josie would pass down to the next generation, for sure.

La Minestra

1 cup white navy or pea beans

1 fresh prosciutto bone with meat attached

½ pound pepperoni cut in chunks, or 2 pigs’ feet, drained, rinsed well

7-8 garlic cloves, crushed

1 large Savory cabbage, outer leaves removed, quartered

½ cup olive oil

Salt and pepper to taste

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