Family Cookbook
source With a Jug of Wine
Required Ingredients
| ½ | Cup | Kidney beans |
| ¼ | Pound | Bacon |
| ¼ | Pound | Ham |
| ¼ | Pound | Italian Sausage |
| 2 | Clove | Garlic |
| 1 | | Onion |
| 2 | | Stalks celery |
| 1 | | Zucchini |
| 1 | | Leek |
| | Salt, pepper, allspice |
| 2 | Quart | Stock |
| 2 | Cup | Shredded cabbage |
| 1 | Cup | Red wine |
| 1 | | 2# can tomatoes (or fresh) |
| ¼ | Cup | Basil |
| | Cheese tortellini |
| ¼ | Cup | Chopped fresh basil |
Preparation Instructions
- Soak beans in cold water over night
- Fry together until brown chopped bacon, chopped lean ham, chopped Italian sausage and garlic. Add diced onion and diced celery, sliced zucchini and leek, salt and pepper to taste and a pinch of allspice. Simmer for 10 minutes.
- In large soup kettle heat 2 quarts of consommé or stock. Add contents of skillet, add drained beans and cabbage, add 1cup dry red wine. Simmer until beans and vegetables are tender, about 1.5 hours.
- Add tomatoes, Italian if you can get them, and tortellini. Cook about 15 minutes longer.
- About 3 minutes before serving add chopped fresh basil. If soup seems too thick, thin with more hot consommé.
- Serve with fresh grated Parmesan.